Peach Raspberry Galette A Classic Twist
Peach-Raspberry Galette [print recipe] adapted from Baking with Julia by Dorie Greenspan - contributed by Flo Braker makes two 8-inch galettes. galette dough 3 tbsps sour cream 1/3 cup ice water 1 cup all-purpose flour 1/4 cup yellow cornmeal 1 tsp sugar 1/2 tsp salt 7 tbsps cold unsalted butter, cut into 6 to 8 pieces. filling
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Raspberry Peach Galette Price Breakdown. This recipe costs $9.24 to make, or $1.16 per serving. The price goes down to just $.66 per serving if you grow your own raspberries like I do. Either way, this raspberry peach galette is a delicious dessert to celebrate fresh summer fruit!
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Preheat oven to 375°F. In a medium bowl, stir together the peaches, raspberries, maple syrup, vanilla extract, and tapioca flour.Toss until coated. Set aside.
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Preheat the oven to 375℉. Make the dough. Combine the spelt flour, almond flour, coconut sugar, and salt in the food processor and process for 10 seconds. Add the butter and process for another 10 to 15 seconds, or until you reach a crumbly texture. Crack in the egg and process until dough forms into a ball, about 15 seconds.
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Wrap and chill for 30 minutes. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside. Carefully toss the peaches and raspberries with brown sugar, flour, and salt. Roll out the dough to a 12-inch round on a lightly floured surface. Carefully move the dough to the baking sheet.
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Step 3 : Whisk together the sugar, tapioca flour, and kosher salt in a small bowl. Step 4: In another small bowl, whisk together the large egg and water. Place in the refrigerator. Step 5: Place the berries in a large bowl. Add the lemon zest, lemon juice, and sugar mixture to the bowl.
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Thinly slice the peach and evenly distribute slices on each pastry base. 4. Place on a lined baking tray and bake for 20 minutes then take out of the oven. With the last teaspoon of marmalade, warm for 20 seconds in the microwave and brush over warm galettes. 5. Halve the raspberries and place them evenly on each galette.
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Step 3 Prepare peach-raspberry filling: In large bowl, combine cornstarch and 3/4 cup sugar. Add peaches and raspberries; gently toss to coat fruit. Step 4 Spoon filling onto center of dough round.
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Crust; 1 1/4 cups (165 grams) all-purpose flour; 1/4 teaspoon fine sea or table salt; 1 1/2 teaspoons (6 grams) granulated sugar; 8 tablespoons (4 ounces or 115 grams) cold unsalted butter, cut into pieces
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Turn the mixture onto a sheet of plastic wrap and press the mixture into a disc. Wrap tightly and chill in the refrigerator for about an hour. Lightly flour a clean surface and take out the dough. Unwrap the disc and place on your floured surface and allow it to warm for about five minutes. Preheat the oven to 400°F.
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Transfer to the prepared baking sheet. Whisk together 1/3 cup of sugar, the cornstarch, and lemon zest in a large bowl. Add the peaches and toss to mix well. Gently stir n the raspberries. Spoon the filing over the crust, leaving a two inch border. fold the edge of the dough over the filling, pleating it as you go around.
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Brush the edges of the galette with the egg mixture, then sprinkle with sugar. Place the baking sheet with the galette in an oven preheated to 200°C (400⁰F) and bake for 30 minutes. Let the cake cool for at least 20 minutes.
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Preheat oven to 400F. Line a baking sheet with parchment paper, set aside. Roll the dough into a 12" circle on a lightly floured surface. Transfer to the prepared baking sheet. For the filling, place the peach slices and raspberries in a large bowl. Add the sugar, cornstarch, lemon juice, and cardamon.
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Preheat oven to 425F. Before baking add the 2tbsp of butter, cut up into small chunks, then brush the pie crust with an egg wash ( egg and water) I use a silicone pastry brush. You can sprinkle on thick sugar, demura sugar if you want. Bake for 30-35 minutes or until the crust is golden brown.
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Wrap the galette dough in clingfilm (plastic wrap) and chill in the fridge for 30 minutes. Preheat the oven to 190°C/Fan 170°C/ Gas 5. Slice the peaches and place in a bowl with the raspberries. Add a squeeze of lemon juice to the fruit, toss, then sprinkle over 2tbsps granulated sugar, 1 tbsp flour, the cinnamon and nutmeg, then mix.
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Preheat the oven to 400°f | 200°c | 180°c fan | gas mark 7. Toss the raspberries with the cornstarch and half the sugar in a large bowl. Dust the countertop with a scattering of flour. Unroll or roll out your pastry into a circle around 9 inches/23cm. Lay it on a large baking sheet lined with parchment paper.
