Peach and Apricot Galette

The wonderful Texas peaches are in season! We traveled to Austin the other weekend and bought a few pounds right by the side of the road. But even regular stores have plenty of local peaches right now (run, don’t walk to your nearest store if you are in Texas :)). Normally you never know with peaches: they can very well look beautiful but never properly ripen, only become dry and mealy. Not so with these beauties: firm yet full of juice, flavorful and adorably fuzzy. The type of peaches that you can peel just by pulling the skin off…

I’ve been on a galette streak lately (ref: cherry and dark chocolate galettes). Right now I like them even better than pies: they are easier to make, are just as delicious, and somehow manage to look rustic AND fancy. So some of those gorgeous Texas peaches went into this galette. Which must be eaten warm, the same day it is baked, with vanilla ice cream. In the company of good friends.

I have apricots layered on top for attractiveness but they are not strictly necessary. In fact, you can use all peaches instead of apricots. And as always, store bought pie crust works... although home made one is so much better.

Peach and Apricot Galette

Serves 6

For the crust:

1 stick butter, cold

1 1/3 cups flour

1/4 teaspoon salt

1/8 teaspoon baking powder

5 tablespoons heavy cream

For the filling:

1 lb peaches, cut into segments

2 tablespoons sugar

1 tablespoon cornstarch

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

3 large or 5 small (approx. 12 oz) apricots, cut into segments

2 tablespoons butter

1 tablespoon raw sugar + more for sprinkling

For the wash:

1 egg white

1 tablespoon milk

Make the crust:

Divide butter into 5 and 3 tablespoons. Cut into 1/2 in cubes. Freeze the smaller portion; refrigerate the rest for half an hour. Put flour, salt and baking powder in a large Ziploc bag and also freeze for half an hour.

Pulse the flour mixture in the processor to mix (do not discard the bag). Add the refrigerated butter and process for about 20 seconds, until crumbly. Add frozen butter and pulse, until pea-size pieces form. Add cream and pulse about 6 times, until dough holds shape if pressed between fingers.

Place the dough in the bag and knead a few times, until it holds shape. Divide into 4 pieces, shape each one into a disk and refrigerate for at least one hour and up to 24 hours.

Preheat oven to 400F. Cover a cookie sheet with parchment paper.

In a medium bowl, toss peaches with sugar, cornstarch, cinnamon and nutmeg, taking care not to crush the fruit. 

Roll dough into circle about 12 inches in diameter. Layer the peach filling evenly on top, leaving about 2 inches from the edges. Place apricot segments on top in a pleasing pattern. Dot with butter, sprinkle with 1 tablespoon raw sugar. Shape into galette, pinching the sides up and leaving a large opening in the center (see photo). Lightly whisk egg white and milk, brush the top of the crust and sprinkle with raw sugar. 

Bake for about 35 min, until golden. The galette tastes best when eaten warm with vanilla ice cream.