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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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.