Galette aux pêches

Ingrédients

• 1 (single batch) Best Ever Pie Crust
• 1 1/4 pounds (567 grams) fresh peaches* (about 5 large peaches), (halved, pitted, and cut into 1/4-inch thick wedges)
• 5 tablespoons (63 grams) granulated sugar, (more or less depending on sweetness of peaches)
• 2 teaspoons (5 grams) cornstarch**
• 1/2 teaspoon vanilla
• 1/4 teaspoon cinnamon, (optional)
• 1 large egg
• 1 1/2 teaspoons water, (divided)
• Coarse sugar, (for sprinkling)
• 1 tablespoon apricot jam or jelly
• Vanilla ice cream, (for serving if desired)

Préparation

1. 1

   Line a rimmed baking sheet with parchment paper.

2. 2

   Remove the pie crust from the fridge to soften slightly while you prepare the filling.

3. 3

   In a medium-sized bowl, gently toss together peaches, sugar, cornstarch, vanilla, and cinnamon, if using. Place a strainer set over another medium-sized bowl and pour in the peach mixture, letting it sit to release any liquid while you roll out the dough.

4. 4

   Roll out the prepared dough into a 13-inch circle on a lightly floured counter, then transfer to the prepared pan.

5. 5

   Using a slotted spoon, pick up the peaches from the bowl leaving the excess juices behind, and arrange them in the center of the dough, leaving a 2-inch border around the edge.

6. 6

   Carefully grasp one edge of the dough and fold up 2 inches over the fruit. Repeat around the circumference of the tart, overlapping the dough every 2 inches. Gently pinch the pleated dough to secure, but do not press the dough into the fruit.

7. 7

   Place in the fridge and chill while you preheat the oven. Adjust oven rack to lower-middle position and heat oven to 375°F. If you have a baking stone, place on the rack to preheat with the oven.

8. 8

   Once preheated, beat the egg with ½ teaspoon water. Brush all over the unbaked crust. Sprinkle the crust with coarse sugar. Bake until crust is deep golden brown and fruit is bubbling, 50 minutes to 1 hour.

9. 9

   Transfer sheet to wire rack and let tart cool for 10 minutes.

10. 10

    While the galette cools, combine the apricot jam and 1 teaspoon water in a small glass bowl. Microwave for 15 to 20 seconds or until bubbling. Brush over the peaches.

11. 11

    Using a metal spatula, loosen tart from parchment and slide onto wire rack; let cool until warm, about 30 minutes. Cut into wedges and serve.

12. 12

    Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Refresh in a 300°F oven for 5 to 10 minutes before serving if desired.