But delicious! I may use my preferred pastry technique the next time, however. Turned out more like a crumble after baking. It was so “short” that I had to press it onto the sheet pan after cooling the dough. The butter and flour stuck to the rolling pin. This pastry recipe, using the suggested process was difficult for me. Thank you! (The filling was pretty good, too. Using this method, I made my first ever flaky, tender crust. I’ve struggled with pie crusts for over 30 years. Absolutley loved the sweet flavours of the fruit with the nuttiness of the sesame! Was inspired by the Peach and Sesame Crumble and sprinkled some sesame seeds on top. Tasted it both warm and completly cool and have to agree that the flavour shine much more through when it's cold. But man, it was still sooooo tasty! Perfect Memorial Day dessert! I used just peaches for it and it was so fresh and tasty! We had a little bit of "leakage" on the crust so next time I think I will drain off some of the natural juices of the peaches before adding to the cornstarch mixture and make sure the crust is well crimped.
I'll be using this method for my crusts from now on! I made it a day ahead and it worked out perfectly. This CRUST! Oh my, it was the most buttery, flaky crust I've ever made! The instructions and pictures were SO helpful. I weighed the flour, too so not sure what happened.Įither way, the filling was delicious and the remade crust was sooo buttery and flaky! I ended up remaking the crust and only used 2 Tbsp of water. I really liked this recipe, but found that the crust was wayyy too wet and would suggest adding a bit at a time until it just comes together. I didn't find the dough wet at all and it came together exactly as written. I am making the rest tomorrow, peach and nectarine.
It was easy, creative and I watched the butter become a part of the dough without disappearing. Next time, I may just use all peaches (my plums weren't great), but overall, I highly recommend this galette! The dough, to my delight, was perfectly flaky and buttery, and I would definitely use the process for other recipes. This was absolutely delicious-the ginger was a particular standout that received compliments from my entire family. I initially thought the dough instructions were confusing, but once I got into it, it worked great! This recipe was easier than I thought! I ended up with a lot of extra filling, but otherwise this worked perfectly. It was also lots of fun, so I'll be using the pastry process again for all kinds of baking.įabulous recipe!! Easily my favorite, as the filling isn't overly sweet and has a zesty flavor thanks to the lime juice! The crust was easy to make and oh so flakey. Extremely flaky crust and nice, tart filling. Will most certainly make over and over again.Īmazing! I was skeptical about this unusual process but it turned out beautifully. A very rustic yet beautiful presentation. The crust was the best I have ever used and will be my go-to from now on. While I struggled with the crust (seemed too moist), the results were fantastic. Followed the directions, except used only peaches. My hubby was craving a peach cobbler, but I decided to try something different. (Could reduce that on the stove, with other flavor if desired, then “glaze” the peaches with it toward the end of baking.) Bake on rack low in oven. Filling was too juicy and leaked out I should not have added the liquid from the bowl of sliced peaches. (Very dry climate at the moment I’d start with less if it was a rainy winter day.).
I thought 4 Tb ice water was going to be too much, but it was just right. Crust technique is easy and very good (albeit messy) will use again for other galettes. Mind the salt in the filling-recipe calls for 1 tsp kosher I used1/4 tsp Diamond Crystal kosher and any more would have been too salty. Made with all peaches, and the grated ginger. Either way, 5 stars for the crust alone!ĭelicious.
I also lost almost all of the juice from inside my galette and felt as though it could have used a bit more sugar (maybe due to peaches not being very sweet or the loss of juices). I will continue to use this technique but will decrease the water next time, as my crust was a bit too moist. It’s been said before but it bears repeating - this crust technique led to the best and flakiest crust I have ever made! I always struggle with pie dough but this was my best ever.
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