Peach galette rustic tart made with slices of fresh yellow peaches in a simple butter crust.
Total Time
2hr 15min
4.5
4 Ratings
Author: Pretty Little Dishes
Servings:
4
Ingredients
•
1
9-inch Pie Crust
•
4 1/2
cups
Peaches
•
4
Tbsp
Brown Sugar
•
1 1/2
cups
Fresh Strawberries
•
1/2
tsp
Simply Organic Cinnamon, Ground
•
1/2
tsp
Vanilla Extract
•
4
Tbsp
Almond Flour
•
1
Tbsp
Kemps Half & Half
•
1
Tbsp
Coarse Sugar
•
to taste
Vanilla Ice Cream
Cooking Instructions
1.
Roll out 9-inch Pie Crust (1). Line a cookie sheet with parchment paper. Then place the pie crust on the sheet and set aside.
2.
Slice the Peaches (4 1/2 cups) and Fresh Strawberries (1 1/2 cups). I used cherries because they were in season. If you use cherries make sure to remove the pits.
3.
In a medium bowl, combine Peach, Strawberries, and Brown Sugar (4 Tbsp). Add a third of the Simply Organic Cinnamon, Ground (1/2 tsp) and Vanilla Extract (1/2 tsp). Gently combine.
4.
Sprinkle Almond Flour (4 Tbsp) in the center of the pastry dough, leaving a 2″-3″ border without flour.
5.
Place the combined fruit onto the almond flour dusted pastry, again leaving the border free of fruit.
6.
Fold edges of the dough over the fruit, pleating as you go, forming a 9 inch diameter galette.
7.
Transfer to the freezer and let freeze for approximately 1 hour to firm up.
8.
Preheat oven to 350 degrees F (180 degrees C).
9.
After the hour has passed, remove galette and brush exposed pastry edge with the Kemps Half & Half (1 Tbsp). Combine Coarse Sugar (1 Tbsp) sugar with remaining Cinnamon and sprinkle evenly over the galette.
10.
Place in the oven and bake 1 hour. The fruit will bubble and the juice will caramelize on the parchment.
11.
Remove from the oven and allow to cool for at least 15 minutes.
12.
Top with Vanilla Ice Cream (to taste) serve.
Nutrition Per Serving
CALORIES
345
FAT
12.6 g
PROTEIN
4.6 g
CARBS
57.5 g
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