Peach and Cherry Galettes As seen on Sarah Kieffer Bookmark recipe Print recipe Download recipe Share Total Time 1 hour 35 minutes Prep Time 35 minutes Cook Time 1 hour Rating 0 out of 5 stars (0) Ingredients 1 servings 1 and 1/4 cup all-purpose flour1/4 cup spelt flour1/2 tsp salt10 tbsp butter, cut into small pieces3-6 tbsp ice water1 pound peaches, pitted and sliced into 1/2 inch thick wedges1 cup cherries, pitted and sliced in half3-5 tablespoons sugar, plus more for sprinkling Calories DessertsKid-FriendlyBakingDairyIntermediateSummerGrainsSweetEuropeanCrispyFruits ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Process the flours, salt, and butter in a food processor until the mixture resembles coarse bread crumbs, and the butter is the size of small peas. Step 2 Add the water through the feed tube 1 tablespoon at a time, until dough holds together when pinched [about 10 pulses]. Step 3 Turn out the dough onto a lightly floured work surface and gather into a rectangular shaped pile. Step 4 Use the heel of your hand to smear the dough against the work surface. Continue to smear until all the dough has been worked. Step 5 Gather into a pile again, and repeat. Step 6 Flatten dough into a 6-inch disk, wrap in plastic, and refrigerate for about an hour. Step 7 Roll the dough into a 12-inch circle [or 6 small circles, about 6 inches wide] on a piece of parchment paper, and refrigerate for 20 minutes. Step 8 Adjust your oven rack to the middle position and heat to 375°F. Step 9 Toss the fruit and sugar together. Step 10 Mound the fruit in the center of your rolled dough, leaving a 2-inch border [or 1 inch border for tartlets]. Step 11 Fold the outermost dough over the fruit, pleating it as you go [about every 2-3 inches]. Step 12 Brush the dough with water and sprinkle with an additional tablespoon of sugar. Step 13 Bake until the tart is deep golden brown and the fruit is bubbling, about 1 hour [less for tartlets – about 35-45 minutes]. Rotate baking sheet halfway through baking. Step 14 Cool the tart on a wire rack for 10 minutes, then use the parchment to transfer tart to a wire rack. Step 15 Cool about 25 minutes. Serve. Chef’s notes This is one of my favorite summer desserts!If you've never used the fraisage technique before, there's a helpful video tutorial linked in the article.You can use any stone fruits here, and berries instead of cherries.
