I've only been baking for about a year or so, therefore I consider myself to be a fairly novice baker. That's why I get excited when a dessert is simple to make but still delicious. That's exactly the case with a galette. Galettes are one of the easiest desserts to make but they are also very versatile. Galette is basically a fancy name for a tart. And I love tarts in any form. I've made them with plums, apples and cranberries but my favorite is this blueberry peach galette.
I'm sure I'm not the only one who's hoarded the last of the seasonal fruit. I have a fridge and freezer full of peaches, nectarines, plums and blueberries. Making a galette is a perfect way to use up an overabundance of fruit. I just realized, it's almost cranberry season. Looks like I'll be needing a bigger freezer.
Pate Brisee (or store bought pie crust)
1 Cup peaches, sliced in 1/8' wedges
1 Cup blueberries
2 TBSP flour
2 TBSP sugar
1/2 tsp lemon zest
1 TBSP Apricot preserves, gently heated
Preheat the oven to 375 degrees. Roll out dough into a circle about 1/4" thickness. Combine the peaches, blueberries, flour, sugar and lemon zest in a bowl. Gently stir to combine. Spread the fruit mixture onto the dough, leaving a 2-3" edge. Gently lift the outer edges of the dough over the fruit mixture, pinching the dough every 2" or so. Place the galette onto a parchment lined baking sheet, Place in oven for 10 minutes. Remove the galette fro the oven and brush the fruit (not the pastry) with the apricot preserves. Return to the oven and bake another 20 minutes or until the crust is a nice golden brown. Remove from oven and allow to cool slightly on a rack. Serve warm with a sprinkling of confectioners sugar.
Friday, October 3, 2008