![]() Transfer dough and parchment paper to a large sheet pan. Dust a large sheet of parchment paper with flour and roll out the dough on the paper to a 12 inch round. Toss gently to combine and set aside for 10 minutes. When ready to serve, garnish with the lemon zest. In a large bowl, combine the apples, blueberries, ¼ cup of sugar, cinnamon, sea salt, GF flour, and lemon juice.Brush the edges of the pastry with the egg wash and sprinkle with the sliced or slivered almonds. Spoon the filling onto the crust, leaving a 2-inch border. Combine the half-drained blueberry filling with the fresh blueberries and lemon juice. Drain the canned blueberry filling, leaving about 1/2 of the syrup in the can.Sprinkle the dough with sliced almonds, leaving a 2-inch border clear to fold over the tart.Wrap the dough around the rolling pin and lift it onto a large rectangular baking pan. Unwrap the dough and roll it out to form a 10-by-16-inch rectangle.Wrap the balled dough in plastic wrap and let it rest in the refrigerator for 1 hour. The dough has reached the perfect consistency when you can form it into a ball. If it looks dry, add in the cold water, and pulse. Add the butter, a little at a time, and continue to pulse until the dough comes together in small pieces. Combine the flour, sugar, and cinnamon in the bowl of a food processor and pulse to blend.But I’m not a fan of cold ice cream touching my warm dessert. If you like vanilla ice cream now would be a great time to scoop some up and saddle it right by this slice of heaven. ![]() Heck yeah! Then I slipped it into the oven to bake. Remember that peach and apricot jam from this recipe? Well I had some left over… Oops… see there? Mine cracked… oh well… doesn’t really matter right? … rustic is cracked pie crust. Then just fold up the sides, pleating every so often. Place the filling into the center of the pie crust. Place the dough on a parchment lined baking sheet. ![]() I guesstimated when I was rolling this dough out, it is after all a rustic tart… Just be sure to not leave the center of the dough too thin. See I’d know you’d notice! Now, with your rolling pin, roll the dough out to a 12 inch circle. But I did brush some off to the side after this shot. I know, I know… this doesn’t look lightly floured. Remove the dough from the fridge and place on a lightly floured surface. Place all the ingredients in a large bowl.Īnd with a large spoon toss until coated and all the ingredients are evenly distributed. Peaches and blueberries… a match made in heaven! ![]() Meanwhile get all the ingredients ready for the filling. Then flatten it into a disk, wrap in plastic wrap, then place it in the fridge for 30 minutes. Stop just when it starts to come together. Turn it on medium speed until little pea-sized crumbles appear. So just toss that in to the flour mixture. I always, AlWaYs, ALWAYS use ice cold butter. Give it a little beating with a fork and set aside. Start by tossing in the all purpose flour, sugar and salt into a mixing bowl.įitted with a paddle attachment, turn it on just to get it all mixed up.Īdd the 3 tablespoons of whole milk to the egg yolk. I know you’ll love this as much as I did!Īs for the dough, I took my pie crust recipe, made some adjustments and additions, then tried it out in my Kitchen Aid. Ohhhhh the crust! It’s flaky, crispy… and the brush of jam adds a touch of sweetness. So if you have the skill to tell if your peaches are 100% ripened, pleas share! But then again… even though mine weren’t all the way ripe, I still enjoyed this! The peaches were still a smidgen firm… but edible and flavorful! The crust…. I waited five WHOLE days ? I ended up peeling them with a vegetable peeler and all was fine but is it me or is it really hard to tell a fully ripened peach from an almost-so-close-to-being-ripe peach? It was frustrating. Last week I brought home six large peaches, washed them all up and placed them in a bowl to ripen. A gorgeous and rustic Blueberry Peach Galette is the perfect, simple dessert to celebrate with seasonal fruit.
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