Peach Galette with a Spiced Brown Sugar Crust
Dessert
DifficultyIntermediate

Recipe by Sue Burns, Visalia, CA

Yields1 Serving
Spiced Brown Sugar
 2 tbsp dark brown sugar
 2 tsp ground cinnamon
 ¼ tsp ground allspice
 ¼ tsp ground cloves
  tsp ground cardamom
Galette Crust
 1 cup all-purpose flour
 1 cup almond flour
 2 tbsp spiced brown sugar (see above)
 ½ tsp fine sea salt
 8 tbsp cold, unsalted butter, diced
 2 tbsp ice-cold water
Stone Fruit Filling
 7 fresh peaches (about 2-1/2 pounds), pitted and sliced into 1/4” wedges (nectarines, apricots, or plums, or a combination of fruits may be used instead)
 zest and juice of one small lemon
 1 tsp vanilla bean paste or vanilla extract
 3 tbsp all-purpose flour
 ¼ cup light brown sugar
 1 tbsp unsalted butter, cut into small pieces
 1 tbsp heavy cream
 raw or sparkling sugar, for sprinkling
Topping & Garnish
  cup apricot jam
 fresh mint sprig (optional)
 whipped cream (optional)
 ice cream (optional)
Galette Crust
1

In a small bowl, whisk all spiced brown sugar ingredients together until well blended.

2

In a large shallow bowl, mix the flour, almond flour, spiced brown sugar mixture and salt together.

3

Add the butter. Using your hands, rub the butter into the dry ingredients until the mixture has the texture of coarse sand.

4

Add 2 tablespoons of the ice water and gently mix just until the dough forms a clump. Add more water 1/4 teaspoon at a time if needed.

5

In the bowl, shape the dough into a ball and then flatten it slightly into a disc. Wrap the disc in plastic and refrigerate for at least 2 hours or up to 2 days.

6

Place a rack in the middle of the oven and preheat to 375F. Have a large rimmed baking sheet ready.

7

Take the pastry dough out of the refrigerator about 10 minutes before you’re ready to roll it out.

Stone Fruit Filling
8

In a large bowl, combine the peaches, lemon zest and juice, and vanilla bean paste or extract.

9

Add the flour and brown sugar to the fruit, mixing gently with a spatula until combined.

10

Place a sheet of parchment paper on the workspace and flour it lightly.

11

Place the dough on the parchment and roll it out to a diameter of 12”.

12

Lift the parchment and pastry onto the baking sheet.

13

Leave a 3” border of dough and pile the peaches onto the pastry, leaving extra juices in the bowl so the filling doesn’t bubble over excessively.

14

Overlap the outer edges of the dough over the peaches.

15

Brush the border with the heavy cream and sprinkle with the raw/sparkling sugar.

16

Dot the top of the fruit with the small pieces of butter.

17

Refrigerate the galette for 20 minutes, and then place in the oven.

18

Bake for 45 minutes, or until the filling is bubbling and the crust is golden brown.

19

Cool on the baking sheet for 15 minutes.

20

Heat the jam in the microwave for 10-15 seconds and brush over the fruit. Let cool before cutting and serving.

21

Using a large spatula, slide the galette onto a serving plate or serve right from the baking sheet.

22

Garnish with edible flowers, fresh mint sprigs, and a dollop of whipped cream or scoop of ice cream.

Ingredients

Spiced Brown Sugar
 2 tbsp dark brown sugar
 2 tsp ground cinnamon
 ¼ tsp ground allspice
 ¼ tsp ground cloves
  tsp ground cardamom
Galette Crust
 1 cup all-purpose flour
 1 cup almond flour
 2 tbsp spiced brown sugar (see above)
 ½ tsp fine sea salt
 8 tbsp cold, unsalted butter, diced
 2 tbsp ice-cold water
Stone Fruit Filling
 7 fresh peaches (about 2-1/2 pounds), pitted and sliced into 1/4” wedges (nectarines, apricots, or plums, or a combination of fruits may be used instead)
 zest and juice of one small lemon
 1 tsp vanilla bean paste or vanilla extract
 3 tbsp all-purpose flour
 ¼ cup light brown sugar
 1 tbsp unsalted butter, cut into small pieces
 1 tbsp heavy cream
 raw or sparkling sugar, for sprinkling
Topping & Garnish
  cup apricot jam
 fresh mint sprig (optional)
 whipped cream (optional)
 ice cream (optional)

Directions

Galette Crust
1

In a small bowl, whisk all spiced brown sugar ingredients together until well blended.

2

In a large shallow bowl, mix the flour, almond flour, spiced brown sugar mixture and salt together.

3

Add the butter. Using your hands, rub the butter into the dry ingredients until the mixture has the texture of coarse sand.

4

Add 2 tablespoons of the ice water and gently mix just until the dough forms a clump. Add more water 1/4 teaspoon at a time if needed.

5

In the bowl, shape the dough into a ball and then flatten it slightly into a disc. Wrap the disc in plastic and refrigerate for at least 2 hours or up to 2 days.

6

Place a rack in the middle of the oven and preheat to 375F. Have a large rimmed baking sheet ready.

7

Take the pastry dough out of the refrigerator about 10 minutes before you’re ready to roll it out.

Stone Fruit Filling
8

In a large bowl, combine the peaches, lemon zest and juice, and vanilla bean paste or extract.

9

Add the flour and brown sugar to the fruit, mixing gently with a spatula until combined.

10

Place a sheet of parchment paper on the workspace and flour it lightly.

11

Place the dough on the parchment and roll it out to a diameter of 12”.

12

Lift the parchment and pastry onto the baking sheet.

13

Leave a 3” border of dough and pile the peaches onto the pastry, leaving extra juices in the bowl so the filling doesn’t bubble over excessively.

14

Overlap the outer edges of the dough over the peaches.

15

Brush the border with the heavy cream and sprinkle with the raw/sparkling sugar.

16

Dot the top of the fruit with the small pieces of butter.

17

Refrigerate the galette for 20 minutes, and then place in the oven.

18

Bake for 45 minutes, or until the filling is bubbling and the crust is golden brown.

19

Cool on the baking sheet for 15 minutes.

20

Heat the jam in the microwave for 10-15 seconds and brush over the fruit. Let cool before cutting and serving.

21

Using a large spatula, slide the galette onto a serving plate or serve right from the baking sheet.

22

Garnish with edible flowers, fresh mint sprigs, and a dollop of whipped cream or scoop of ice cream.

Peach Galette with a Spiced Brown Sugar Crust

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