This rustic stone fruit galette combines juicy peaches and plums in a buttery, flaky crust. It is a versatile dessert that highlights the natural sweetness of summer produce with a touch of lime and ginger.
List of ingredients
- 1½ tsp. sugar – adds slight sweetness to the crust.
- ¾ tsp. kosher salt – balances the flavors of the dough.
- 1⅓ cups (180 g) all-purpose flour – provides the structure for the pastry.
- ¾ cup (1½ sticks) chilled unsalted butter – creates the flaky layers.
- 2 tsp. cornstarch – thickens the fruit juices during baking.
- 1 tsp. finely grated lime zest – adds bright citrus notes.
- 1 tsp. kosher salt – seasons the fruit filling.
- ⅓ cup sugar – sweetens the fruit, plus extra for the crust topping.
- 1 lb. peaches – cut into ¾”-thick wedges.
- 1 lb. plums – cut into ¾”-thick wedges.
- 1 Tbsp. fresh lime juice – provides acidity to balance the sugar.
- 1 tsp. vanilla extract – adds a classic aromatic depth.
- 1 tsp. finely grated peeled ginger – optional for a spicy accent.
- 1 Tbsp. heavy cream – used as a wash for a golden finish.
- Softly whipped cream or vanilla ice cream – optional for serving.
step-by-step instructions
- Prepare dry base: Whisk sugar, salt, and flour in a medium bowl. Cut butter into six rectangular pieces and toss them in the flour mixture until coated before moving everything to a work surface.
- Create butter strips: Use a rolling pin to flatten the butter-coated flour into long, flexible strips. Use a bench scraper to clean the rolling pin as you work.
- Hydrate the dough: Gather the mixture into a loose pile and drizzle with 4 Tbsp. of ice water.
- Combine ingredients: Toss the mixture with your hands and a bench scraper until the water is evenly distributed, then form a rectangular pile.
- First fold: Roll the dough into a long rectangle approximately 8″ wide. Fold it into thirds like a letter to create the first set of fat layers.
- Second fold: Turn the rectangle 90 degrees, gather the edges, and repeat the rolling and folding process.
- Final fold: Repeat the rolling and folding a third time until the dough looks creamy and homogenous. Squeeze a bit to ensure it holds together loosely.
- Chill the disk: Wrap the dough in plastic and press it into a 1″ thick compact disk. Refrigerate for 30 minutes.
- Shape the crust: Roll the dough on a floured surface into a 12″–14″ round or oval about ⅛” thick. Transfer the dough onto parchment paper on a rimmed baking sheet and chill while preparing the filling.
- Mix the filling: Preheat the oven to 400°. Combine cornstarch, lime zest, salt, and sugar, then toss with the peach and plum wedges. Stir in lime juice, vanilla, and ginger.
- Assemble the galette: Place the fruit in the center of the chilled dough, leaving a 3″ border. Fold the edges over the fruit, pleating as you go. Brush the crust with heavy cream and sprinkle with sugar.
- Bake the tart: Place in the oven and immediately lower the heat to 375°. Bake for 45-50 minutes, rotating halfway, until the crust is deep golden brown and juices bubble.
- Cool and serve: Let the galette cool for 2 hours before slicing. Serve with whipped cream or ice cream if desired.
Mastering the Flaky Crust Technique
The Role of Chilled Butter
Keeping the butter cold is essential for a flaky texture. When cold chunks of butter melt in the oven, they create steam pockets that push the layers of flour apart, resulting in a light, crisp pastry.
Why Use the Folding Method
Folding the dough into thirds multiple times mimics the process of making puff pastry. This creates alternating layers of fat and flour that expand during baking, providing more lift than a standard rubbed-in crust.
The Importance of Ice Water
Using ice-cold water prevents the butter from melting during the mixing process. This ensures that the fat remains in distinct pieces rather than blending into the flour, which would result in a mealy rather than flaky crust.
Managing Dough Temperature
Chilling the dough after folding and again after rolling prevents the fat from softening. A cold crust holds its shape better in the oven and resists shrinking during the baking process.
Fruit Filling Customization
Using Alternative Stone Fruits
You can replace the peaches and plums with any combination of stone fruits. Nectarines, apricots, and cherries work well as long as the total weight remains around 2 lbs to maintain the fruit-to-crust ratio.
Adding Warm Spices
To create a more autumnal flavor profile, add 2 tsp. of fresh spices to the filling. Cinnamon, nutmeg, coriander, or fennel are excellent choices that complement the acidity of the plums.
Introducing Citrus Variations
While lime is used in the base recipe, lemon or orange zest can be substituted for different aromatic profiles. Grapefruit zest provides a more bitter, sophisticated edge to the sweetness of the peaches.
Incorporating a Spicy Element
For a modern twist, add 1 tsp. of black pepper or 2 tsp. of Aleppo-style pepper to the fruit mixture. This provides a subtle heat that cuts through the sugar and highlights the fruit’s natural tartness.
Pro Baking and Assembly Tips
Preventing a Soggy Bottom
Using cornstarch is vital as it absorbs excess moisture released by the fruit. Additionally, baking on parchment paper allows for better heat distribution and prevents the bottom from sticking to the pan.
Achieving a Golden Brown Finish
The heavy cream wash acts as a glue for the topping sugar and promotes browning. For an even deeper color, ensure the oven is fully preheated before the galette is placed inside.
Techniques for Perfect Pleating
When folding the edges, work in small overlaps to create a rustic pleated look. If the dough tears, simply pinch a small scrap of leftover dough over the hole to seal it.
Balancing Fruit Distribution
Spread the fruit evenly in the center to avoid large clumps. This ensures the heat penetrates the center of the galette and the fruit cooks uniformly without overbrowning the edges.
Storage and Make-Ahead Advice
Freezing the Raw Dough
The dough can be made up to 3 days in advance and kept in the refrigerator. For longer storage, place the wrapped disk in a resealable plastic bag and freeze for up to 3 months.
Thawing Frozen Dough
If using frozen dough, transfer it to the refrigerator overnight to thaw slowly. Avoid thawing at room temperature to prevent the butter from melting before the rolling process.
Storing the Baked Galette
Once cooled, store the galette in an airtight container at room temperature for up to two days. For longer storage, keep it in the refrigerator for up to four days.
Proper Reheating Methods
To restore the crispness of the crust, reheat slices in a 325°F oven for 5-10 minutes. Avoid using a microwave, as this will make the pastry soft and chewy.
Troubleshooting Common Issues
Dealing with Dough Cracks
Small cracks around the perimeter are normal and do not affect the final result. If large cracks appear, gently press the edges together with your fingers before adding the fruit.
Managing Excessive Juices
If the fruit is extremely juicy, you can add an extra teaspoon of cornstarch. You can also sprinkle a small amount of flour or almond meal on the dough base before adding the fruit.
Fixing a Pale Crust
If the crust is not browning after 40 minutes, ensure the oven temperature is correct. You can also brush additional cream on the edges during the last 10 minutes of baking.
Handling Overly Soft Fruit
If your peaches are very ripe, cut them into thicker wedges. This prevents them from breaking down into a jam-like consistency during the baking process.
Frequently Asked Questions
Can I use frozen fruit for this recipe?
Yes, you can use frozen stone fruits, but thaw them slightly and pat them dry first. You may need to increase the cornstarch by 1 tsp. to account for the extra moisture.
Do I have to chill the dough twice?
Yes, chilling after the initial fold and again after rolling is necessary. This ensures the butter stays solid, which is the only way to achieve the desired flaky layers.
Can I make the crust without a bench scraper?
A bench scraper is helpful but not mandatory. You can use a wide spatula or a butter knife to gather the dough and move it across the work surface.
What is the best type of peach to use?
Firm, slightly under-ripe peaches are best for galettes. They hold their shape during the high-heat baking process and provide a better textural contrast to the crust.
Print
Peach-Plum Galette
- Total Time: 3 hours 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rustic and flaky stone fruit tart featuring a combination of peaches and plums, enhanced with lime zest and ginger for a bright, seasonal dessert.
Ingredients
- 1½ tsp. sugar
- ¾ tsp. kosher salt
- 1⅓ cups (180 g) all-purpose flour
- ¾ cup (1½ sticks) chilled unsalted butter
- 4 Tbsp. ice water
- 2 tsp. cornstarch
- 1 tsp. finely grated lime zest
- 1 tsp. kosher salt
- ⅓ cup sugar, plus more for sprinkling
- 1 lb. peaches, cut into ¾“-thick wedges
- 1 lb. plums, cut into ¾“-thick wedges
- 1 Tbsp. fresh lime juice
- 1 tsp. vanilla extract
- 1 tsp. finely grated peeled ginger
- 1 Tbsp. heavy cream
- Softly whipped cream or vanilla ice cream (for serving)
Instructions
- Whisk: Whisk sugar, salt, and 1⅓ cups flour in a medium bowl; toss butter pieces in dry ingredients on a work surface.
- Roll: Roll butter into flour until it is in long flexible strips.
- Moisten: Gather mixture into a loose pile and drizzle 4 Tbsp. ice water over.
- Toss: Toss mixture until water is distributed, then gather into a rectangular pile.
- Fold: Roll dough to a long rectangle and fold into thirds.
- Repeat: Turn rectangle 90° and repeat rolling and folding.
- Homogenize: Repeat rolling and folding a third time until dough is somewhat homogenous.
- Chill: Wrap folded dough in plastic, press into a compact disk, and chill 30 minutes.
- Shape: Roll dough to a 12″–14″ round on parchment paper, slide onto a baking sheet, and chill.
- Filling: Preheat oven to 400°; combine cornstarch, lime zest, salt, and ⅓ cup sugar, then toss with fruit, lime juice, vanilla, and ginger.
- Assemble: Arrange fruit in center of dough leaving a 3″ border, fold edges over, brush with cream, and sprinkle with sugar.
- Bake: Place in oven, immediately reduce heat to 375°, and bake 45–50 minutes.
- Cool: Let galette cool 2 hours before serving.
- Serve: Serve galette with whipped cream or ice cream.
Notes
Dough can be made 3 days ahead. Keep chilled, or transfer to a resealable plastic bag and freeze up to 3 months. Thaw overnight in the refrigerator before rolling out.
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 24 g
- Sodium: 290 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 62 mg