It is exhausting – searching for a new refrigerator. The sheer confusion that sets in after opening door after door, pulling out drawer after drawer, comparing features, water purifier or no, ice maker in the door or in the freezer itself, water and ice dispenser in the door yes or no, lights blue or white, performance lighting or standard lighting, stainless or platinum, wire baskets or solid drawers in the freezer, and price, yes, that smallest of details. Finally, after more hours of trudging the isles than I care to admit we decided on a Samsung, french door, stainless steel refrigerator, which will be delivered on Wednesday. I am happy!
Luckily, when the old frig died this weekend I had a pie crust begging to be baked and peaches that were not frozen solid any longer. With that in mind, I decided to bake Peach Galette. I couldn’t bear to toss those peaches as they were fresh picked off of my own trees back in July, when the temperatures soar. My peaches are delectable, juicy, and sweet. More on my peaches when the warm summer months are upon us. For now enjoy the recipe for Peach Galette. Here is my disclaimer: Galette is generally prepared with fresh fruit. I of course used fresh frozen peaches. I do believe you’ll find the recipe easy and very tasty. Only 3 pieces remain from the one baked yesterday, late afternoon. Adoring hubby cannot stay away from it.
A little hint about Galette. Galette is French and Crostata is Italian for a free-form tart made on a cookie sheet or stone rather than a pie or tart pan. Either one can be made with a flat pastry crust with sweetened fruit on top. If the fruit is juicy (as in this recipe), the sides of the pastry can be folded over part of the filling to keep in the juices. This method produces an attractive dessert.
1 Pillsbury pie pastry
1/4 cup peach or apricot jam – or a combination of the two
3-4 medium peaches, peeled or 3 cups frozen, thawed peaches
2 tablespoons sugar
1 tablespoon brown sugar
4 teaspoons all purpose flour
Dash of sugar with a pinch of allspice
Position oven rack in lower 1/3 of oven. Preheat the oven to 375*
Roll the dough out into an 11″ circle. Lift the dough onto the baking sheet or stone. (I use a stone) Leaving a 1″ border at the edges, spread the jam over the dough.
Toss the peaches, sugars, and flour together gently. Spread the fruit mixture over the jam. Fold the border over to form a rim. Sprinkle edges of pastry with the allspice mix. Bake until the crust is golden and fruit juices have thickened, 25-30 minutes. Serve warm.