“I think that you’ve got to make something that pleases you and hope that other people feel the same way.”
Thomas Keller
A few more rustic tarts on PAB …
Strawberry Galette with Vanilla Scented Frangipane
Savoury Spinach, Tomato & Cheese Galette
Mini Peach, Cherry & Blueberry Galettes
Peach & Plum Galette
Fresh Fig Galette with Vanilla Scented Frangipane
Monthly Mingle is the brainchild of the lovely Meeta @ Whats For Lunch Honey, and this month it celebrates Barbara’s spirit at the wonderful Jeanne @ Cook Sister with a Taste of Yellow. I am sending this to the MM for July 2012.
Recipe: Rustic Peach ‘n Plum Summer Galette
Summary: A rustic dessert bursting with flavour and colour, full of all the fruity goodness that summer offers baked into a simple free form tart.
Prep Time: 15 minutes
Total Time: 1 hour
Ingredients:
- Pastry
- 150g {1 1/2 cups} plain flour
- 25g {1/4 cup} cornmeal
- 100g unsalted butter, chilled, cubed
- 25g {1/8 cup} vanilla sugar {or plain}
- 2-3 tbsp ice cold water
- Filling
- 450g fruit {net weight, peeled, pitted, chopped}, 5-6 peaches, 4-5 plums
- 50g {1/2 cup} vanilla sugar
- Juice of 1 lime
- 1tbsp Kirsch {optional}
- 1/4 tsp almond essence
- 2 tsp plain flour
- 2 tbsp marmalade
- Topping:
- 15ml {1 tbsp} cold milk
- Turbinado/demerera sugar for sprinkling
- 1-2 tbsp honey
- Slivered pistachios/almonds for garnish
Method:
- Fruit filling
- Place the fruit in a bowl, add in the remaining ingredients {except flour} and leave to macerate for about 30 minutes in the fridge.
- Drain out the juices and reserve the fruit in a large bowl. Place juice in a non reactive pan over low heat and reduce it till it becomes thick and syrupy. Add back to fruit in bowl with the flour and mix well. Chill until required.
- Pastry
- Combine flour, cornmeal and sugar in the bowl of your processor and pulse 2-3 times. Add chilled butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the chilled water through the chute, processing until the dough begins to clump up. {It should stay together when pinched with the fingertips}
- Turn onto a lightly floured surface, and quickly pull together to form a ball, flatten, wrap in film and chill for about 30 minutes or more if the weather is warm.
- Assemble
- Place the pastry on a large sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle.
- Brush about an 8-9″ circle in the centre with the marmalade .{This will prevent the pastry from going soggy with the fruit juices}
- Turn the prepared fruit filling over the marmalade keeping it within the inner circle, leaving a 2-inch border.
- Gently fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds, using a touch of water if necessary. Place tray in freezer until the oven preheats.
- Preheat the oven to 200C.
- Before popping the galette into the oven, brush the overlapping sides of the pastry with cold milk and sprinkle turbinado sugar over it.
- Bake for about 30-35 minutes till the crust is golden brown and the filling is bubbly. {Tent the top if the pastry browns too fast}
- Remove to cooling rack, and brush the visible fruit portion with honey, and top with slivered pistachios, almonds etc.
- Cool for at least 30 minutes to allow the pastry to firm up before serving. {Cutting it too quickly will cause the dough to crack}. We had it cold with a drizzle of single cream.
[/print_this]
Don’t miss a post 
Also find me on The Rabid Baker, The Times of India
~
