Try this scenario for a change – it has a different – but not very different – dough for the crust than our favourite Apple Galette, but it gives you the opportunity to test, compare and establish favourites…
- 350g all-purpose flour
- 220g unsalted butter, cut into small pieces
- 1 egg yolk
- 60 ml sugar
- 4-5 tablespoons ice water
- Make a mound of flour on a work surface, then make a well in the center of the mound and put the butter, egg yolk, sugar, and 3 tablespoons of the cold water into it.
- Mix the ingredients in the well with your fingertips, then begin incorporating the flour in until the mixture has the consistency of coarse meal.
- Add 1 tablespoon water and continue to blend, adding water 1/2 tablespoon at a time as needed to form a workable dough, gathering it into a ball.
- Add a little flour to the work surface and knead the dough two or three times with the heels of your hands. Take care not to over knead.
- Cover dough with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- 4 ripe peaches, pitted, halved, and cut into thick slices (I don’t peel them, but you can if you like)
- 3 tablespoons apricot preserves
- 2 tablespoons brown sugar
- 2 tablespoons cream
- 2 tablespoons coarse sugar
- Preheat oven to 400F/200C.
- Roll out chilled dough to make a circle about 30 cm in diameter.
- Place on a baking sheet and coat evenly with preserves to about 2,5-3 cm from the edge.
- Mound peach slices on dough, leaving that 2,5-3 cm border of dough around the peaches, then sprinkle peaches with brown sugar.
- Fold up the dough and crimp the edges together to cup the peaches in a nest. There will still be a lot of peach showing in the center.
- Brush the exposed crust with cream and sprinkle with coarse sugar.
- Bake 30 minutes in preheated oven
- Allow to cool at least 10 minutes before serving.