![]() A simple pie crust is filled with berries and baked to perfection. Serve warm with vanilla ice cream and caramel sauce, if you like.This rustic tart is great blueberry recipe to make when fresh blueberries are in the markets. Let cool at least 30 minutes before slicing. Reduce the oven temperature to 375˚ and bake for another 30 to 35 minutes, until the filling is bubbly and the crust is golden brown. Cool 5 minutes on the baking sheet, then slide the galette, on the parchment paper, to a cooling rack. Drizzle ¼ cup of the liquid left in the mixing bowl over the peaches. ![]() Brush the edges of the dough all over with heavy cream and sprinkle with coarse sugar. Fold the edges of the dough over the outer edge of the peaches, crimping every 3- to 4-inches, to keep the crust flat against the fruit. Step 4 Arrange the peaches in a single layer on the pie dough, overlapping slightly, leaving a 1 ½-inch border.Add the peach slices and lemon juice and toss gently to coat. Step 3 Combine the granulated sugar, cinnamon and cornstarch in a large bowl.Transfer to a large, parchment-lined baking sheet. Using a rolling pin, roll back and forth over just the center of the dough to bind them together, close the gaps between the two circles, and make it an even thickness. Overlap the dough by 3 inches to make a long, rectangular shape. Step 1 On a lightly floured surface, unroll the two pie doughs.To test, insert the tip of a paring knife into one of the peach wedges-if it goes in easily, its good to go! Your galette will be perfectly cooked when the crust is golden brown, the filling is thickened and bubbling, and the fruit is soft. You can see it and even test it to see if it’s cooked through and softened. The best part about a galette is that the fruit isn’t hiding under a double crust (like it could be with pie). ![]() Unlike a typical pie that’s baked in a pie pan, a galette is a free-form pastry that’s rolled out, topped with fillings, then the edges of the dough are folded over part of the fruit to make a "crust". Like a pie, it uses the same kind of pastry dough, but because it is not as deep, it bakes through more quickly. What is the difference between a pie and a galette? ![]() This keeps filling moist and the crust crisp. After you've added all of the fruit, if you notice juice left in the bottom of the mixing bowl, it's best to leave most of it there and drizzle just a small amount over the peaches before baking. To prevent your crust from getting a soggy bottom, toss the peaches with the sugar, cornstarch and lemon juice just before arranging them on the crust. Peaches are juicy and delicious, but they also release a lot of liquid when cooked. How do I keep my galette from getting soggy? We love filling a galette with fresh peaches, but you can also use a variety of other stone fruits, berries, or thinly sliced apples for the filling. But what is a galette exactly? "A galette is basically a flat pie," Ree Drummond says, but more specifically, it's a rustic, free-form dessert that doesn’t require any special equipment since it’s baked right on a sheet pan. A galette may sound fancier (and fussier!) than a homemade pie, but you might be surprised at how easy this delicious dessert is to make.
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