Fruit galettes called rustic tarts in French are as simple as garnishing a pie crust with fruits, folding the edges and baking.
This peach tart have an additional step though as we use poached peaches so that fruit cooking juices won’t wet too much the short crust.
Another solution, much quicker, is to use fresh peaches without poaching them and garnish short crust with a thin layer of almond flour or semolina under the fruits, a very common method liked by French home cooks.
I choose white peaches as I tend to prefer white to yellow ones. In France we can also find many of nectarines, white and yellow, although the skin is harder to peel and we need to peel the peaches before poaching them.
I poached peaches in a light syrup with only a little bit of sugar and verbena but you may replace this with mint or vanilla.
You can make your own homemade short crust, or buy it readymade, as many French. The longest in this recipe is to peel peaches.
Peach and Redcurrand Galette
Pie crust (or use ready-made)
- 250 gr flour
- 50 gr sugar
- 1 pinch salt
- 125 gr butter cold cubed
- 1 egg yolk
- 2 to 3 tablespoons cold water
- 4 big white peaches or brugnons
- 1 stem verbena or mint, or a little bit of vanilla
- 2 tablespoons sugar
- 120 gr redcurrant 100 tart + 20 dressing
- 1 beaten egg or cream
If you prepare the pie crust
- Put the dry powders (flour, sugar and salt) + the cubed butter in the bowl of the food processor. Combine to obtain a slightly granular powder.
- Add the egg yolk, mix, then 2 tablespoons water, mix until the dough forms a ball. Add a third spoon of water only if necessary.
- Fold in plastic wrap and let it rest in the refrigerator for about 1 hour.
- Peel peaches and cut quarters.
- Heat water with the verbena stem and the sugar. If you prefer, replace with mint or vanilla.
- When the syrup boils add peaches, let it simmer for 3 minutes, turn off the heat and let infuse 10 to 15 minutes then drain.
- Preheat your oven to 180 °C.
- Roll out pie crust, it doesn’t matter if it is not completely round.
- Arrange the drained peaches leaving 2 cm all around. Add redcurrant here and there.
- Fold the edges over fruits. Glaze the folded edges of dough with the beaten egg (or you may use cream).
Bake and dress
- Bake for about 30 minutes, until the dough is cooked (variable time depending on the thickness of the dough).
- Dress by adding fresh redcurrants when the tart has cooled down, before serving.
Bon appétit !
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