Text 15645, 96 rader
Skriven 2011-09-13 05:56:00 av Dave Drum (54799.cooking)
     Kommentar till en text av Nancy Backus
Ärende: Peach Bounty
====================
I think it was you that mentioned I should report on what my S-I-L did with the
Calhoun peaches that I dropped off at their house.

If the peaches are too sweet, sprinkle them with a little lemon juice. And keep
in mind that white peaches are too delicate for this rustic tart ...

And I know the recipe at the bottom says 8 servings -- we do tarts and pies in
six pieces. Phil got two, Vicky got two, and I got two. Buddy got to lick the
pan and whine that there wasn't more.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Peach Galette
 Categories: Pastry, Desserts, Fruits
      Yield: 6 servings 

MMMMM--------------------------CRUST--------------------------------
   1 1/4 c  Flour
   1 1/2 ts Sugar
     1/2 ts Salt
       4 oz Butter; in small cubes,
            - chilled in freezer at
            - least 15 min, preferably
            - an hour
       4 tb (to 6 tb) ice water

MMMMM-------------------------FILLING-------------------------------
      2 lg Not-over-ripe yellow peaches
           - pitted, sliced 1/4 - 1/2"
      3 tb Sugar
      1 tb Flour
    1/2 ts Vanilla extract
      1 tb Almond paste (opt)
      1 ts Butter

MMMMM--------------------------GLAZE--------------------------------
      1 lg Egg
           Sprinkle coarse sugar (opt)

  Make the crust dough. In a food processor, pulse the
  flour, sugar, and salt, until well mixed. Add the cubed
  butter, and pulse 8 times. The butter should still be the
  size of peas in the mixture. Slowly add the ice water, a
  tablespoon or two at a time, pulsing after each addition,
  until the dough just begins to clump. Turn out onto a
  clean surface. Use your clean hands to form into a disc.

  Do not over-knead. Work the dough only enough to bring it
  barely together into a disk. Sprinkle with a little flour
  on all sides, wrap with plastic, and place into the
  refrigerator to chill for an hour.

  Preheat the oven with the rack in the middle position to
  425øF/220øC. Place the peach slices in a bowl and sprinkle
  with the flour and sugar. Toss gently to coat. Sprinkle
  vanilla extract over the peaches.

  In a small bowl, whisk the egg until smooth and set aside.

  On a lightly floured, clean, smooth surface, roll out the
  dough to about a 12" diameter. Gently lift up the rolled
  out dough and place it on a rimmed baking sheet.

  If you are using almond paste (not necessary, but a nice
  addition if you have it), dot the middle 6-inch circle of
  the dough with the almond paste. (If you can spread it,
  great. Otherwise, just dot with little bits.) Arrange the
  peach slices in an overlapping pattern in a single layer
  in the center of the dough, forming about a 7 or 8-inch
  circle. Dot with a little butter.

  Fold the outer edges of the dough round over the filling,
  by about 2-inches all the way around, in an accordion
  fashion. Use a pastry brush to coat the exposed dough with
  an egg wash (you can cook up the leftover egg as a little
  scrambled egg, by the way), and sprinkle with coarse sugar
  if using.

  Place in the oven and cook for about 15-20 minutes, until
  nicely browned. Remove from the oven and let cool on the
  baking sheet, over a rack, about 15 minutes.

  Great served with a little vanilla ice cream.

  Makes 8 servings.
 
  From: http://simplyrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... Humor is a rubber sword-it allows you to make a point without drawing blood
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