PERFECT PEACH GALETTE

 

January 1, 2015

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Beautiful peaches. Juicy peaches. Soft and warm peaches. Summer sweet peaches laced with lemon and butter. How lucky I am to have such easy access to this delicacy and how privileged too that I have the opportunity and skill to "whip up" this Perfect Peach Galette, and then go dancing tango. La vie est belle.

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Instructions

CREAM CHEESE PIE CRUST

  • I froze the flour and the bowl to give myself every opportunity to succeed. Then I pressed the cream cheese into the icy cold flour.

Working the cream cheese into the flour.
Working the cream cheese into the flour.

  • Thinking that my goal is flakey layers, I was careful not over work the dough and left the cream cheese in flakes.

Hoping that these flat little morsels will make a flakier pastry
Hoping that these flat little morsels will make a flakier pastry

  • Then I added the cold butter

I chipped the butter in hopes this would help make a flakier pastry.
I chipped the butter in hopes this would help make a flakier pastry.

  • and cut it into the flour and cream cheese

I wonder if cutting the butter like this helps produce a flakier pastry. Not sure.
I wonder if cutting the butter like this helps produce a flakier pastry. Not sure.

  • Adding the cream

Add the cream.
Add the cream.

  • and apple cider vinegar

Add the cider vinegar.
Add the cider vinegar.

  • Now I start transforming this mess into something that will have more utility.

I can see there’s plenty of moisture.
I can see there’s plenty of moisture.Smearing in a forward motion.
Smearing in a forward motion.
Starting to look like something.
Starting to look like something.
Et voila. Pastry.
Et voila. Pastry.

  • PREPARE THE PEACHES: I weighed the peaches

I’ve selected my peaches.
I’ve selected my peaches.

  • and then blanched them to remove the skin.

Naked and vulnerable peaches
Naked and vulnerable peaches

DRAIN AND CONCENTRATE THE PEACH JUICE

  • It's too bad the stones didn't come out easily. I had to wrestle the fruit from the pit and the flesh didn't fair so well.

Stoned and cut peaches.
Stoned and cut peaches

ROLL THE DOUGH

  • If I had to do it over, I would have rolled the pastry out larger. I misunderstood the instructions and rolled it to 17 inches or so. I had lots of thickness left to roll it thinner, but I stopped too soon. I probably should have gone to 20 inches.

Rolled pastry.
Rolled pastry.

Draining the macerated fruit and it yielded the exact amount of juice.
Draining the macerated fruit and it yielded the exact amount of juice.Assembling the galette.
Assembling the galette
It’s cold. It’s sugared and ready for the oven
It’s cold. It’s sugared and ready for the ovenPerfect Peach Galette, The Finer Cookie.
Perfect Peach Galette, The Finer Cookie.

  • WHAT ARE THE ALPHA BAKERS? : Here's how it works: once a week, for the next two years, 25 Alpha Bakers commit to baking their way through every recipe of Rose Levy Beranbaum's newly published The Baking Bible. Each week we post our experiences on our blog sites: our successes, our failures, our like and dislikes . The recipes are scheduled in advance so that everyone is baking the same recipe at the same time. No recipes can be shared in my Alpha Bakers The Baking Bible posts due to publishing restrictions enforced by the publisher, but if you love to bake, this is a must-have book. You can see other tutorials for the same recipe at the following link The Baking Bible Alpha Bakers at http://rosesalphabakers.blogspot.ca/.
TAGS:  baking bible   peach       LABELS: Alpha Bakers 

Comments

1 Comments

faithy   2017-01-07

Wow your pastry sure looks flaky and tender and delicious too! I like how you showed your step by step pastry making photo. How did you chip your butter - looks like the butter went through a grater or slicer?

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PERFECT PEACH GALETTE

Ingredients
Instructions

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