Mike Garten
Peak summer fruit gets lightly sweetened and artfully arranged on store-bought or homemade pie crust in this simple galette recipe. No blind-baking, no fancy lattice work, and the whole thing comes together on one sheet tray. It’s a stunning summer dessert that’s easy as, uh, galette.
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Yields:
6
– 8
servings
Total Time:
1
hour
5
mins
1
refrigerated rolled pie crust (or use homemade pie dough)
2
medium peaches, cut into 1/8-in.-thick wedges
1/4
c.
c.
plus 1 Tbsp turbinado sugar, divided
- Heat oven to 375°F. Unroll crust onto lightly floured surface and roll to 12-inch diameter. Transfer to parchment-lined baking sheet.
- In bowl, toss peaches with almond extract, salt, and 1/4 cup turbinado sugar. Toss with cornstarch, then fold in raspberries. Spoon onto dough, leaving 2-inch border around edge.
- Fold dough border over fruit, crimping edges as necessary to encase filling. Brush border with egg and sprinkle with remaining 1 tablespoon turbinado sugar.
- Bake until fruit is tender and bubbling and crust is golden brown, 40 to 45 minutes.
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Source : Goodhousekeeping
