Okay so these are my favorite thing to make every summer when stone fruits are at their best! But I didn’t have a recipe on my blog until now. That means, every time I posted a picture I had to re-write the recipe in the caption. I grew so tired of it and yes, there were so many DMs/requests for a recipe, so here it is!
This is such an easy peasy recipe/process. You just make a very basic dough similar to a pie base or shortcrust, cut out circles (or basically any shape), top them with stone fruit (peaches in this case) and bake!
What fruit can you use?
Basically any stone fruit. I have made this with peaches, nectarines, apricots, plums. I have also used mangoes but didn’t like the taste. I mean it was good but I’d rather have my mangoes fresh. Make sure to use medium ripe fruit. The point is the meaty bit has to be firm but not raw. Over-ripe fruit can be used but they tend to release a lot of juices and make slicing harder and might make the base go soggy.
We do toss these fruit in sugar and cornflour so the juices that run out while baking will be thickened (jelly like) and this will prevent the base going soft/soggy.
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Pastry
The base or the pastry dough can be made ahead. Wrap and refrigerate and this will keep for a couple of weeks. Never use the pastry fresh. Refrigerate and let the dough rest for at least an hour(over night is my go-to) The rested dough is much easier to roll out and will not shrink back in the oven.
I like to cut out circles and place them in the fridge for 30 minutes so they get to rest too.
With those sorted, let’s get to business.
For the dough you only need these simple ingredients.
Cut the cold butter into cubes and mix with the flour, salt and sugar until it forms little lumps. You can use a food processor for this too. Then add the water and press to make a dough.
Do not over knead!
Wrap this dough and refrigerate for a minimum of 30 minutes. I recommend longer. Overnight is better.
This dough can be stored in the fridge for several days so make ahead when you have time!
Preheat the oven before you start.
Let the dough thaw until it is malleable and then roll out on a floured surface to about 2-3mm thickness
Cut out circles (12cm diameter roughly) and place on a backing tray lined with parchment
Gather and re-roll the trimmings. You will get about 6 circles from this dough
Leave this in the fridge again for 10-15 minutes
Wash and cut the fruit in to thin slices
Immediately before assembling, toss with sugar and corn flour.
Do not let the fruit stand in this mixture as the sugar will start to draw juices out. So use as soon as posible.
Place a few slices (in any pattern you like) on the pastry. Make sure to leave enough room around.
*You can roll out these circles further to make them bigger if you like
Fold the edges and use pressure to make the pastry stick.
Egg wash the edges and sprinkle with sugar crystals.
Bake in the pre-heated oven until edges are golden brown and the base is baked.
Once baked, lightly brush the center with melted apricot jam/marmalade. I used a lemon, ginger and honey marmalade I bought from Costco. These turned out amazing.
Serve with a scoop of ice cream or plain
Some important things
Every oven is different, so baking time may vary. Keep an eye during the last 15 minutes. If the edges go dark too quickly either cover them with a foil or check to see if they are done and then pull out. The pastry might look golden brown but feel soft as soon as they comes out. This is okay. The bases will harden as they cool.
These are best enjoyed on the same day while the pastry is crispy and flaky. This is why making a small batch always makes sense. For a crowd, you can double the recipe or bake this as a large one single galette. Again baking time may be different.
These can be stored in an air tight container for up to todays at room temperature. Refrigerate if you must. Either way, they will lose their crisp over time. You can revive them by baking for 5 minutes in a moderate oven or placing under a low grill for 2-4 minutes.
I love to pair these with a scoop of ice cream.
Ingredients
For the pastry
- 1 1/2cup all purpose flour
- 2tbsp sugar
- 1/2 tsp salt
- 8 tbsp cold butter (cut into cubes)
- Ice cold water about 1/4 cup or more
For the filling
- 2 medium ripe peaches
- 2 tbsp sugar + 2 tsp cornflour
Other
- egg wash
- sugar to sprinkle on top
- apricot jam or marmalade to brush
Instructions
- Place everything except water in a food processor and process until crumbs form (just like when making scones/biscuits)
- Add water gradually and process until a dough starts to just come together
- Knead by hand until smooth. Do not over knead. Wrap and chill for minimum 30 minutes or overnight
- Preheat oven to 375°F (400°F if your oven is not super hot)
- Roll out the dough, cut out circles
- Place them on a tray
- Thinly slice the peaches
- Mix sugar and cornflour and toss the fruit slices in the sugar mixture to coat
- Arrange fruit on the pastry and fold the edges
- Egg wash the edge and sprinkle with sugar
- Bake for about 40-45 minutes or until the pastry is golden brown
- Melt some apricot jam or marmalade and brush the fruit
- Leave to cool and serve with a scoop of ice cream
2 comments
Thank you for this terrific recipe…These look so amazing! My hubby cannot tolerate butter, would vegan butter work, please?
Yes. vegan butter will work. Hope you’ll enjoy