Country Peach Tart (Galette aux Peches)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients for Pastry for Single-Crust Pie:1 1/4 cups whole wheat flour1/4 tsp salt1/3 cup shortening4 to 5 tbsp cold waterIngredients for filling:1/4 cup Splenda or sugar4 tsp whole wheat flour1/4 tsp nutmeg1/8 tsp ground cinnamon3 cups peaches, peeled and sliced (1 1/2 pounds)1 tbsp lemon juice1 beaten egg1 tbsp waterpowdered sugar
To make the crust:
1. Stir together flour and 1/4 tsp salt. Using a pastry blender, cut in the shortening until the crumbles are pea sized.
2. Sprinkle 1 tbsp water over part of the mixture and gently toss with a fork. Push the moistened bowl to the side of the bowl. Repeat moistening dough using 1 tbsp of water at a time, until all the dough is moistened. Form the dough into a ball.
3. Line a cookie sheet with foil and lightly dust with flour. Use your hands to flatten the dough. Roll the dough from center to edges into a circle 13 inches in diameter.
4. Mix splenda and 4 tsp flour, nutmeg, and cinnamon; stir in peaches and lemon juice. Mound the peach mixture in the center of the crust leaving a 2 inch boarder. Fold the border up over the peaches. Pleat the crust as necessary.
5. Combine one beaten egg and 1 tbsp water brush on to the top and sides of crust.
6. Bake in 375 degrees for 40-45 minutes or until crust is golden. To prevent overbrowning, you can cover the crust with the edge of the foil for the last 10-15 minutes of baking. Cool 30 minutes on the baking sheet. Dust with powdered sugar.
Serves 8
1. Stir together flour and 1/4 tsp salt. Using a pastry blender, cut in the shortening until the crumbles are pea sized.
2. Sprinkle 1 tbsp water over part of the mixture and gently toss with a fork. Push the moistened bowl to the side of the bowl. Repeat moistening dough using 1 tbsp of water at a time, until all the dough is moistened. Form the dough into a ball.
3. Line a cookie sheet with foil and lightly dust with flour. Use your hands to flatten the dough. Roll the dough from center to edges into a circle 13 inches in diameter.
4. Mix splenda and 4 tsp flour, nutmeg, and cinnamon; stir in peaches and lemon juice. Mound the peach mixture in the center of the crust leaving a 2 inch boarder. Fold the border up over the peaches. Pleat the crust as necessary.
5. Combine one beaten egg and 1 tbsp water brush on to the top and sides of crust.
6. Bake in 375 degrees for 40-45 minutes or until crust is golden. To prevent overbrowning, you can cover the crust with the edge of the foil for the last 10-15 minutes of baking. Cool 30 minutes on the baking sheet. Dust with powdered sugar.
Serves 8
Nutritional Info Amount Per Serving
- Calories: 196.1
- Total Fat: 8.7 g
- Cholesterol: 24.2 mg
- Sodium: 84.3 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 3.6 g
- Protein: 4.1 g
Member Reviews
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PEGGIE0203
Delicious! I thought the crust was a bit hard with all whole wheat flour, but it had softened when I had another piece the second day. I think I overworked the crust dough by using my food processor. A touch of baking powder might make it lighter.
I'm sure I will make this again. - 8/12/14