![]() If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.īake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Slice the apples crosswise in 1/4-inch-thick slices. ![]() Remove the stems and cores with a sharp knife and a melon baler. Peel the apples and cut them in half through the stems. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples. Unfold the sheets of puff pastry and cut each sheet into quarters. Cut into wedges to serve.Preheat the oven to 400 degrees F. Let the galette cool on the baking sheet on a wire rack.If your galette has a lot of juice, you may want to place a second pan on the lowest rack in the oven under the baking sheet to catch any juices that overflow. Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling.Brush the pastry border with 1 tablespoon beaten egg and then sprinkle lightly with the turbinado sugar. If your peaches are extra juicy, leave the extra juice in the bowl so that the filling does not overflow in the oven. Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. Starting 1 to 1 1/2 inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles, continuing until you reach the center of the round. Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry round comfortably. Place the dough on the floured parchment and roll it out into a round about 11 inches in diameter and 1/8 inch thick. Lay a large sheet of parchment paper on a work surface and dust the parchment with flour.(If the peaches are tart, you may want to add a little more sugar.) Place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently. In a small bowl, stir together the granulated sugar, the flour, and the cinnamon, mixing well. Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes.When the dough is well chilled, preheat the oven to 375☏.Don't knead it! Wrap it in plastic wrap and refrigerate for at least 1 1/2 to 2 hours or for up to 1 day. ![]() Transfer the dough to the floured surface, form it into a ball, and then flatten into a disk 1 to 1 1/2 inches thick. Do not overwork the dough to avoid toughness. (Alternatively, combine the flour, sugar, and salt in a bowl and work the mixture with a pastry blender until it has a sand-like texture.) In a small bowl or cup, whisk together the 1 egg and the milk until blended, pour into the food processor or bowl all at once, and pulse or gently mix by hand until the dough forms a rough clump. Scatter the butter over the flour mixture and pulse until it looks like coarse sand. To make the pastry, combine the flours, granulated sugar, and salt in a food processor and pulse until blended.Serve warm with vanilla ice cream and caramel sauce, if you like. Let cool at least 30 minutes before slicing. Reduce the oven temperature to 375° and bake for another 30 to 35 minutes, until the filling is bubbly and the crust is golden brown. Cool 5 minutes on the baking sheet, then slide the galette, on the parchment paper, to a cooling rack. Drizzle ¼ cup of the liquid left in the mixing bowl over the peaches. ![]() Brush the edges of the dough all over with heavy cream and sprinkle with coarse sugar. Fold the edges of the dough over the outer edge of the peaches, crimping every 3- to 4-inches, to keep the crust flat against the fruit. Arrange the peaches in a single layer on the pie dough, overlapping slightly, leaving a 1 ½-inch border. Add the peach slices and lemon juice and toss gently to coat. Combine the granulated sugar, cinnamon and cornstarch in a large bowl. Transfer to a large, parchment-lined baking sheet. Using a rolling pin, roll back and forth over just the center of the dough to bind them together, close the gaps between the two circles, and make it an even thickness. Overlap the dough by 3 inches to make a long, rectangular shape.
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