Peach Baby Galettes
The sweeter and more aromatic the peaches you use, the better these individual pastries will be. Sugar may need to be adjusted slightly depending on the sweetness of the fruit. For very juicy fruit, a
small amount (about 1 teaspoon) of flour may be dusted on the bottom of each pastry before it is filled.
Dough
2 cups all-purpose flour
1 teaspoon sugar
1/4 to 1/2 teaspoon salt
8 ounces cold sweet butter ( 3/4 cup), cut into pieces --
1/2 cup ice water
Filling
1 1/2 to 2 pounds perfectly ripe peaches, blanched, peeled,
pitted and
sliced
1/4 cup + 4 teaspoons sugar
4 teaspoons flour
INSTRUCTIONS: Preheat oven to 400 degrees. Combine the
flour, sugar
and salt in a mixing bowl; stir briefly to blend. Add the
butter
and, using a pastry blender or your fingertips, work it in
until the
mixture has the consistency of cornmeal. Add the water 1 or
2
tablespoons at a time, mixing with a 2-tined fork until the
dough
just comes together. Press the dough into a ball, then
divide into 4
pieces; shape each piece into a disk. Working with 1 piece
at a time
(keep the others covered with a kitchen towel or plastic
wrap), roll
out on a lightly floured board until you have a 6- to 8"
diameter
circle that is approximately 1/8 inch thick.
Transfer dough circles to a large baking sheet. Spread an
equal
amount of peaches (approximately 1/2 cup) on each galette,
leaving a
2-inch border free of peaches. Sprinkle 1 tablespoon sugar
and 1
teaspoon flour over fruit on each galette; gently mix in.
Fold the
pastry edges up and over the filling, pleating to make
pastry fit.
Sprinkle each pastry (crust only) with 1 teaspoon sugar.
Bake for 20 to 25 minutes, or until the peaches are tender
and juicy
and the pastry has browned. Let cool on a rack. Yields 4
galettes.