Country Peach Tart (Galette aux Peches)
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Country Peach Tart (Galette aux Peches) calories by ingredient
Introduction
If you're a crust lover, this pie is for you. Sometimes called a country tart or a galette, the pie crust is laid out flat on a baking sheet, with the filling piled in the center. The crust gets folded up and can be brushed with milk or eggs whites and sprinkled with sugar before baking. The result is more crispy, delicious pie crust in every bite. If you're a crust lover, this pie is for you. Sometimes called a country tart or a galette, the pie crust is laid out flat on a baking sheet, with the filling piled in the center. The crust gets folded up and can be brushed with milk or eggs whites and sprinkled with sugar before baking. The result is more crispy, delicious pie crust in every bite.Number of Servings: 8
Ingredients
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Ingredients for Pastry for Single-Crust Pie:
1 1/4 cups whole wheat flour
1/4 tsp salt
1/3 cup shortening
4 to 5 tbsp cold water
Ingredients for filling:
1/4 cup Splenda or sugar
4 tsp whole wheat flour
1/4 tsp nutmeg
1/8 tsp ground cinnamon
3 cups peaches, peeled and sliced (1 1/2 pounds)
1 tbsp lemon juice
1 beaten egg
1 tbsp water
powdered sugar
Directions
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
Member Ratings For This Recipe
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