Rustic Strawberry Peach Galette Recipe

Tart tastes best on the same day it is baked. Cover tart with aluminum foil or plastic wrap and store in the refrigerator for up to 3 days.


2 ripe peaches, peeled, pitted, sliced (not frozen)
2 cups (about 300 grams) sliced fresh strawberries (not frozen)
2 Tablespoons (30 grams) granulated sugar
1 teaspoon vanilla extract

1 and 1/2 cups (190 grams) all-purpose flour (careful not to overmeasure)
3 Tablespoons (45 grams) granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick or 115 grams) cold unsalted butter, cubed1
1/4 cup (60 ml) ice water, plus more as needed
1 egg, beaten for egg wash
additional sugar for sprinkling

  1. Make the filling: Mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit. Set aside and allow the mixture to soak as you prepare the crust.
  2. Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (or your hands), cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of ice water, stirring with a fork until the flour is moistened. Add up to 2 more Tablespoons of ice water if the dough seems dry. Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk, as pictured above. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
  3. Get full recipe >> Rustic Strawberry Peach Galette @ Sally's Baking Addiction

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