You can swap in yogurt here too, but I think either adds a beautiful tangy creaminess to the peach tarts. If you don't want to make pie crust from scratch, feel free to make these super easy by using the prepared, rolled pie crust sheets.įor the topping, I used a little crème Fraiche sweetened with sugar. All summer long it comes in handy for delicious pies, galettes, and tarts like these. I typically keep a store of my homemade pie crust in the freezer for these fresh fruit moments. These tarts are like mini peach pies, topped off with a dollop of sweet cream.įor this easy peach dessert, I kept things small and cute! That way you get a bite of everything delicious each time, and they are easy to serve to a crowd. What's Needed for the Mini Peach Tarts?.Bags and bags of frozen peach slices ready for amazing treats all year long. That's the way I prefer to preserve them. In more recent years, it was all about freezing. Arranging them in tall jars with a perfectly sweet syrup. Mostly I remember Mom canning fresh peaches. That entire side of the house would smell like wonderful, juicy fruit.Ī few days later, the peaches would be perfectly ripe and we'd be elbow-deep in peels and juice. Growing up, my mom would buy peaches by the bushel and spread them out on towels in a spare room. These little bites are perfect for a party or gathering. Serve slightly warm or at room temperature – for dessert, for brunch, or for an afternoon coffee treat! No bad time to enjoy a slice, really.These Mini Peach Tarts with fresh fruit, creamy topping, and a flaky crust are what dessert should be about. The lines! The glow! The want-t0-jump-in-immediately-ness. The preserves add a hint of sweetness, but mostly, it adds the SHINE that makes galettes over-the-top beautiful. The apricot compliments the peach – although, you could use peach preserves if you’d like! Once the galette comes out of the oven, you’ll brush some apricot preserves on top. Use parchment paper on your baking sheet.Refrigerate the dough for at least 30 minutes.Make sure you use COLD butter and ICE water when making the dough.If you’ve ever made a pie crust before, you’re set. I must say: this recipe is pretty dang easy. ![]() We had made a simple French Apple Tart during one of our weekends together in the past (thanks to Ina!), and this time around the fresh peach stands we saw along the country highways quickly inspired us to create a similar simple dessert full of fresh flavors. This peach galette came to delight us back when my Mom was visiting me in North Carolina. It’s delicately sweet, and the peach flavor shines through without a lot of added sugar. I struggle to find the words to tell you about this peach galette recipe.Īnd a few others that may go along with “holy” and “oh my”. ![]() It’s 100% summertime deliciousness no matter what you call it. So whether you want to call it a peach tart or a peach galette, I’m on board. I absolutely love the rustic look, and because it’s always been a free-formed, rustic recipe, we’ve shifted to calling it a gallete. The folding up, there, that’s the main difference I made to the recipe when I updated it. BEcause of the sweet, juicy peaches (or whatever your filling of choice may be at the time) the sides are folded up around the edges of the filling. Peach TartĪ tart generally is a shallow pastry crust with straight edges, and no top layer, usually formed in tart pans (thanks for the education, Fine Cooking).Ī galette is a more rustic, free-formed tart that uses one piece of dough. Let’s learn a little bit more about why this recipe went through a bit of a name change, shall we? Peach Galette vs. Now, don’t get confused between Peach Galette and Peach Tart – they’re basically the same.īasically. A long long time ago…back in 2015… Peach Tart came to be. We have some backtracking to do first though. Peach Galette is basically THE end-of-summer treat that you need. It is perfect for dessert or brunch and sure to impress! Peach Tart) is a heavenly balance of a flaky, buttery, pastry lined with peaches and covered with an apricot glaze.
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