• 8/22 Eat A Peach Day - 2

    From Dave Drum@1:18/200 to All on Sat Aug 20 12:34:12 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Peach Galette
    Categories: Pastry, Desserts, Fruits
    Yield: 6 Servings

    MMMMM---------------------------CRUST--------------------------------
    1 1/4 c Flour
    1 1/2 ts Sugar
    1/2 ts Salt
    4 oz Butter; in small cubes,
    - chilled in freezer at
    - least 15 min, preferably
    - an hour
    4 tb (to 6 tb) ice water

    MMMMM--------------------------FILLING-------------------------------
    2 lg Not-over-ripe yellow peaches
    - pitted, sliced 1/4 - 1/2"
    3 tb Sugar
    1 tb Flour
    1/2 ts Vanilla extract
    1 tb Almond paste (opt)
    1 ts Butter

    MMMMM---------------------------GLAZE--------------------------------
    1 lg Egg
    Sprinkle coarse sugar (opt)

    Make the crust dough. In a food processor, pulse the
    flour, sugar, and salt, until well mixed. Add the cubed
    butter, and pulse 8 times. The butter should still be the
    size of peas in the mixture. Slowly add the ice water, a
    tablespoon or two at a time, pulsing after each addition,
    until the dough just begins to clump. Turn out onto a
    clean surface. Use your clean hands to form into a disc.

    Do not over-knead. Work the dough only enough to bring it
    barely together into a disk. Sprinkle with a little flour
    on all sides, wrap with plastic, and place into the
    refrigerator to chill for an hour.

    Preheat the oven with the rack in the middle position to
    425+|F/220+|C. Place the peach slices in a bowl and sprinkle
    with the flour and sugar. Toss gently to coat. Sprinkle
    vanilla extract over the peaches.

    In a small bowl, whisk the egg until smooth and set aside.

    On a lightly floured, clean, smooth surface, roll out the
    dough to about a 12" diameter. Gently lift up the rolled
    out dough and place it on a rimmed baking sheet.

    If you are using almond paste (not necessary, but a nice
    addition if you have it), dot the middle 6-inch circle of
    the dough with the almond paste. (If you can spread it,
    great. Otherwise, just dot with little bits.) Arrange the
    peach slices in an overlapping pattern in a single layer
    in the center of the dough, forming about a 7 or 8-inch
    circle. Dot with a little butter.

    Fold the outer edges of the dough round over the filling,
    by about 2-inches all the way around, in an accordion
    fashion. Use a pastry brush to coat the exposed dough with
    an egg wash (you can cook up the leftover egg as a little
    scrambled egg, by the way), and sprinkle with coarse sugar
    if using.

    Place in the oven and cook for about 15-20 minutes, until
    nicely browned. Remove from the oven and let cool on the
    baking sheet, over a rack, about 15 minutes.

    Great served with a little vanilla ice cream.

    Makes 8 servings.

    From: http://simplyrecipes.com

    Uncle Dirty Dave's Archives

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