Are you looking for a delicious dessert that’s easy to make and perfect for summer? Look no further than a peach raspberry galette! This rustic dessert is a cross between a pie and a tart, with a buttery crust and juicy fruit filling. In this blog post, we’ll provide you with a step-by-step galette recipe, answer common questions, and share pro tips for making sure your galette is crispy, not soggy. Perfect for beginners, this is the ultimate guide to making a peach berry galette that will impress your friends and family. Let’s get started!
What is a Peach Raspberry Galette?
If you’re looking for something delicious to bake, why not try making a peach raspberry galette? A galette is a French pastry that’s similar to a pie, but much easier to make. It’s basically a free-form pie that’s baked on a baking sheet instead of a pie dish.
To make a peach raspberry galette, you need fresh peaches, ripe raspberries, flour, sugar, and butter, among other things. You mix the flour, sugar, and butter together to make a crust, and then you roll out the dough and spread the fruit over the top. It’s a simple and delicious dessert that’s perfect for any occasion.
How to Make a Peach Raspberry Galette
Making a peach raspberry galette is super easy, even if you’ve never made a galette before. Here’s a step-by-step guide to get you started:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and diced
- 3 ripe peaches, sliced
- 1 cup raspberries
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 cup brown sugar
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, and salt until combined.
- Add the cold, diced butter and use a pastry cutter or your hands to mix the butter into the flour mixture until it resembles coarse crumbs.
- Add 3-4 tablespoons of water and mix until the dough comes together.
- Roll out the dough into a circular shape, about 1/4 inch thick. Transfer it to the prepared baking sheet.
- In a separate bowl, mix together the sliced peaches, raspberries, cornstarch, lemon juice, and brown sugar.
- Spread the fruit mixture over the crust, leaving a 2-inch border around the edge.
- Fold the edges of the crust over the fruit mixture, pressing gently to seal any cracks or gaps.
- Bake for 35-40 minutes or until the crust is golden brown and the fruit is bubbling.
- Let the galette cool for a few minutes before slicing and serving.
If you’re looking for a delicious and easy dessert, try making a peach raspberry galette. It’s a simple and rustic dessert that’s perfect for any occasion. Just follow the steps outlined above, and you’ll have a delicious galette in no time!
Looking for a simple and delicious pastry that looks like it came straight out of a French bakery? Look no further than a galette! This rustic dessert is perfect for any occasion, from a lazy Sunday morning to a fancy dinner party.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water
- 2 cups sliced peaches
- 1 cup raspberries
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 egg, beaten
- Turbinado sugar for sprinkling
- In a large mixing bowl, whisk together the flour, salt, and sugar. Add the butter and use a pastry blender or your hands to mix until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing with a fork until the dough comes together.
- Flatten the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a separate bowl, mix together the peaches, raspberries, sugar, flour, and lemon juice.
- On a floured surface, roll out the dough into a circle approximately 12 inches in diameter.
- Transfer the dough to the prepared baking sheet.
- Spoon the fruit mixture into the center of the dough and spread it out, leaving a 2-inch border around the edges.
- Fold the edges of the dough over the fruit, pleating as necessary.
- Brush the edges of the dough with the beaten egg and sprinkle with turbinado sugar.
- Bake for 45–50 minutes, or until the crust is golden brown and the fruit is bubbly.
- Let cool for a few minutes before slicing and serving with a dollop of whipped cream or a scoop of vanilla ice cream.
That’s it! This galette recipe is easy to follow and always a crowd-pleaser. Don’t be afraid to mix up the fruit filling based on what’s in season or what you have on hand. You can even make savory galettes with ingredients like tomatoes, zucchini, and feta cheese. The possibilities are endless, so get creative and have fun in the kitchen!
Peach Berry Galette: A Perfect Summer Dessert
If you’re looking for a delicious dessert that screams of summer, a peach berry galette is the way to go. The combination of sweet, juicy peaches and tangy raspberries encased in a flaky crust is simply irresistible.
Choosing the Perfect Peaches
When it comes to peaches, you want to make sure you get the ripest ones you can find. You want peaches that are soft to the touch and have a sweet, fragrant smell. If your peaches are hard, they need more time to ripen. Simply leave them on the counter (not in the fridge) for a few days until they’re ready.
Picking the Right Berries
Raspberries are the perfect complement to peaches in a galette. Look for berries that are plump and brightly colored. Avoid berries that are mushy or have mold on them.
Making the Perfect Galette
Now that you have your peaches and berries, it’s time to make the galette. Start by making the crust. You can use a pre-made pie crust if you’re short on time, or make your own from scratch. Once the crust is ready, it’s time to add the filling.
Mix your sliced peaches and raspberries with sugar, cinnamon, and lemon juice. Pile the filling onto the crust, leaving about 2 inches around the edge. Then, fold up the edges of the crust around the fruit, creating a rustic-looking edge.
Bake your galette at 400 degrees Fahrenheit for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for a few minutes before serving.
Serving Your Galette
A peach berry galette is best served warm with a scoop of vanilla ice cream on top. However, it’s also delicious on its own or with a dollop of whipped cream.
A peach berry galette is a great way to showcase the flavors of summer in one delicious dessert. With the right ingredients and a little bit of effort, you can create a beautiful and tasty galette that is sure to impress your family and friends.
How to Avoid a Soggy Galette Crust
Galette is a French pastry that is delightfully rustic and simple to prepare. The crispy and flaky crust with juicy peach and raspberry filling is a divine combination that can satisfy your sweet tooth craving. However, one of the most significant challenges faced by bakers when making a galette is getting the crust to stay crispy and not become soggy. So, to help you achieve the perfect crust while making your peach raspberry galette, here are some tips:
Use less water in the dough
The amount of water used in making the dough can affect the outcome of your galette. If you use too much water, your crust may turn out soggy and unappetizing. On the other hand, using less water can help to create a crispy and flaky crust. The ideal water to flour ratio should be 1/2 to 2/3 cup of water to two cups of flour.
Dry the fruit before adding it to the crust
Fruit is the main component of a galette, and the fruit’s water content can contribute to the sogginess of the crust. To avoid this, make sure to pat the fruit dry using a paper towel before placing it on the dough.
Use a baking stone
Baking stones can help to distribute heat evenly, and you can use them to prevent a soggy crust. Preheat the baking stone in the oven and place your galette on it to cook. The heat from the stone will help to evaporate any extra moisture from the crust, resulting in a crispy bottom.
Avoid overloading the filling
It’s essential to know that less is always more when it comes to making a galette. Overloading the filling can cause juices from the fruit to seep out during baking, making the crust soggy. Only use enough fruit to fit in the center of the dough, leaving a one-inch border around the edge.
Brush the crust with egg wash
Egg wash is a mixture of beaten eggs and water or milk, and it gives a golden-brown shine to the crust while helping to seal it. Before baking your galette, brush the edges of the crust with egg wash to create a barrier that prevents juice from soaking into the crust.
Use a baking rack
Once you remove your galette from the oven, placing it on a cooling rack can help to prevent soggy crust. The rack allows air to circulate around the pie, allowing the steam to escape and the moisture to evaporate.
So, there you have it- various ways to avoid getting a soggy crust while making a peach raspberry galette. Keep these tips in mind, and you’ll achieve a crispy and flaky crust with a delicious filling every time.
Is Galette Dough the Same as Pie Dough?
If we had a penny for every time someone asked this question, we’d all be rich! The short answer: no, galette dough is not the same as pie dough. But of course, we’re not satisfied with a simple yes or no answer. Let’s dig deeper into the similarities and differences between galette dough and pie dough.
Pie dough typically consists of flour, salt, sugar, butter or shortening, and ice water. Galette dough is similar but tends to have less sugar and more flour, resulting in a more rustic, flaky crust. Some galette dough recipes also include ground almonds or cornmeal to add texture and flavor.
While both galette and pie doughs start with mixing the dry ingredients, galette dough is prepared differently. Pie dough requires precise temperature control and the use of a pastry blender or food processor to cut the butter or shortening into the flour mixture, producing pea-sized pieces. Galette dough, on the other hand, is mixed by hand or with a fork until it forms a rough ball, leaving larger pieces of butter and flour for flakiness.
Rolling and Shaping
Pie dough is rolled out into a circle and carefully transferred into a pie dish, with excess dough trimmed and fluted along the edges. For galettes, the dough is rolled out into a rustic, uneven circle, and the edges are folded over the fruit filling to create a free-form, open-faced pie.
While both galette and pie doughs are delicious and versatile, they have distinct differences in ingredients, preparation, and shaping. So next time you’re craving a sweet or savory pastry, pick the right dough for the job, depending on what you’re making. Now, let’s get back to our peach raspberry galette recipe!
What the Heck Is the Crust Made of, Anyway?
Have you ever bitten into a juicy peach raspberry galette and asked yourself, “What am I even eating?” Well, dear reader, today we’re going to answer that very question. The crust of a galette is arguably the most important part, as it holds all the delicious fruit and toppings together. So, let’s dive into what it’s made of.
First things first – the crust of a galette is made of flour. Specifically, all-purpose flour. This is the go-to flour for pretty much all baked goods, from cakes to cookies to breads. It’s what gives the crust its structure and helps it hold its shape.
Butter Me Up
Next up, we have butter. And not just any butter – unsalted butter. This is because we want to be able to control the amount of salt in the crust ourselves. Plus, unsalted butter has a richer flavor, which is exactly what we want for our galette crust. You’ll want the butter to be cold, so it doesn’t melt into the flour too quickly. This is what gives the crust its flaky, buttery texture that we all know and love.
Sugar, Spice, and Everything Nice
Last but not least, we have a bit of sugar and salt. The sugar helps to balance out the savory flavor of the crust, and salt enhances the overall flavor profile. Some people also like to add a bit of spice to their crust, like cinnamon or nutmeg. This is totally optional, but it can add a nice touch of flavor.
Putting It All Together
To make the crust, you’ll combine the flour, sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Then, gradually add ice water until the mixture comes together to form a dough. Roll out the dough on a floured surface and transfer it to a baking sheet. Add your desired fruit and other toppings, fold the edges of the crust over, and bake until golden brown and delicious.
And there you have it – the recipe for a perfect crust for your peach raspberry galette. Now go forth and impress your friends with your newfound galette-making skills!
Peach and Raspberry Galette Good Housekeeping
If you thought baking a pie is time-consuming, we’re thrilled to introduce you to the flavorful world of fruit galettes! If you’re looking for a dessert that’s impressive but won’t take too much of your time, a Peach and Raspberry Galette is your safest bet. It’s the perfect balance of tangy and sweet, and the recipe is surprisingly simple!
Before you start, you’ll need:
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup ice-cold water
- 1 large egg, beaten
- 1/4 cup granulated sugar
- 1 tablespoon corn starch
- 2 large peaches, pitted and sliced
- 1 cup raspberries
- Honey, to drizzle
Making the Galette
- In a large mixing bowl, whisk the flour, salt, and sugar.
- Add the butter, and use a pastry blender to combine until the mixture begins to look crumbly.
- Gradually pour in the ice-cold water until crust forms. You might not need all of the water, so add it sparingly.
- Create a disk with the dough, wrap it with plastic and chill in the refrigerator for at least an hour.
- Preheat the oven to 375°F/190°C.
- On a floured surface, roll out the dough into a 12-inch circle, and transfer it to a baking sheet lined with parchment paper.
- Mix the sugar and corn starch and sprinkle the mixture over the dough, leaving 2 inches of dough around the edge.
- Add the peaches and raspberries over the mixture, spreading evenly.
- Fold the edges of the dough inward to create a rustic edge.
- Brush the egg over the crust and sprinkle it with sugar.
- Bake for 45 minutes or until golden brown.
- Drizzle honey over it for a glossy and sweet finish.
There you have it, the perfect Peach and Raspberry Galette recipe that’s easy to follow and will make a great impression on your guests! Give it a try, and let us know your thoughts.