Experience the quintessential taste of summer with this exquisite Peach Raspberry Galette! A rustic, free-form tart that pairs the sweet juiciness of ripe peaches with the bright, tangy burst of fresh raspberries, all nestled in a golden, flaky pastry crust. This impressive dessert is surprisingly simple to make, making it your new go-to for showcasing seasonal fruit.
Have you ever found yourself intimidated by the thought of baking a perfect pie? Many home bakers shy away from the intricate crimping, blind baking, and lattice work often associated with traditional pies. This is precisely where the charm of a galette shines! Far more forgiving and delightfully rustic, a galette involves little more than mounding sweetened fruit onto a round of pastry dough and gently folding the edges over. Once you discover the ease and incredible flavor of this Peach Galette with Raspberries, we’re confident it will become a cherished recipe in your baking repertoire, perfect for entertaining or a simple weeknight treat.
Why This Peach Raspberry Galette is a Summer Essential
This isn’t just another dessert recipe; it’s an invitation to savor the best of summer with minimal fuss and maximum flavor. Here’s why this rustic peach and raspberry tart is an absolute must-make:
- Effortlessly Elegant: Forget the stress of a perfectly crimped pie crust! A galette embraces a beautifully “imperfect”, free-form style that looks incredibly impressive without requiring advanced pastry skills. It offers all the deliciousness of a classic fruit pie but with a significantly simpler technique.
- Showcases Summer’s Bounty: If you’re fortunate enough to get your hands on fresh, ripe peaches and vibrant raspberries this summer, a galette is the ideal vehicle to let their natural flavors shine. The minimalist crust allows the fruit to be the star of the show.
- Unforgettable Flavor Combination: The marriage of sweet, mellow peaches with the bright, slightly tart notes of raspberries is simply divine. This pairing creates a harmonious balance that is both refreshing and deeply satisfying, a true taste revelation.
- Versatile & Adaptable: While peaches and raspberries are a match made in heaven, the galette concept is incredibly versatile. You can easily adapt it with other seasonal fruits, making it a year-round favorite.
For me, baking has always been intertwined with family traditions. My husband, Bill, comes from a long line of accomplished pie bakers. His grandmother and mother were renowned for their tender, impossibly flaky crusts, often made with lard—a secret weapon for pastry perfection. When I married into the family, I knew I had some big shoes to fill in the kitchen! I still remember my first taste of raspberry pie at one of their Thanksgiving gatherings. Bill’s brother wasn’t a fan of pumpkin pie, so a glorious, ruby-red raspberry pie always made a second appearance. It was packed full of juicy berries, a truly dreamy dessert that left a lasting impression.
Fast forward a decade or so, and I was in my own kitchen, preparing to bake a peach pie. I had sliced a generous amount of beautiful, fragrant peaches, but as I measured them, I realized I was a bit short of what the recipe called for. A frantic search of the fridge yielded a forgotten punnet of gorgeous, plump red raspberries. What’s a girl to do when faced with a culinary dilemma? Instinct took over! I decided to toss the raspberries into the peach mixture. I was already a huge fan of both peach pie and raspberry pie separately, so combining them seemed like a logical, albeit experimental, step. How could this be anything but delicious?
Hours later, as the aroma of baking fruit and buttery crust filled my home, I pulled a golden, bubbling rustic tart from the oven. That first bite was an exquisite surprise. The sweetness of the peaches, the tartness of the raspberries, and the delicate, flaky crust created a symphony of flavors and textures I had never experienced before. It was a revelation, and just like that, a new favorite was born: this incredible Peach Raspberry Galette. Bill, naturally, became its biggest fan, and ever since, this combination of fruit has been a cherished tradition in our kitchen every single summer.
Essential Ingredients for Your Perfect Galette
Crafting a memorable galette begins with selecting the right ingredients. Here’s what you’ll need and some tips for choosing the best:
- Kitchen Staples: You’ll need basic pantry items like all-purpose flour (plus extra for dusting), granulated sugar, light brown sugar (for depth of flavor in the filling), and a pinch of salt. Don’t underestimate the power of salt to enhance both the crust and fruit flavors. Milk helps bind the dough and add moisture.
- Unsalted Butter: The cornerstone of a flaky crust! Ensure your butter is very cold and cut into small pieces. Cold butter is key because as it melts and steams in the oven, it creates pockets of air, resulting in those desirable flaky layers.
- Egg: You’ll use both parts of the egg. The egg yolk enriches the pastry dough, contributing to its tender texture. The egg white is reserved for glazing the crust before baking, which gives it a beautiful golden sheen and helps the coarse sugar adhere for a delightful sparkle.
- Fresh Peaches: The star of the show! Look for ripe, fragrant peaches that yield slightly to gentle pressure. They should be peeled and sliced. Before you begin, always sample a small piece of your peach. If they lack sweetness and flavor on their own, your galette filling won’t be as tasty. Freestone peaches are generally easier to peel and slice than clingstone varieties.
- Fresh Raspberries: Seek out plump, firm, and unblemished berries with a vibrant red color. Raspberries add a wonderful tart counterpoint to the sweetness of the peaches, creating a balanced and exciting flavor profile.
Mastering Your Peach Raspberry Galette: Expert Baking Tips
While galettes are inherently simpler than pies, a few essential tips will elevate your baking and ensure a truly spectacular dessert:
- Effortless Peach Peeling: To easily peel your peaches, score a shallow “X” on the base of each peach. Then, carefully immerse them in a pot of boiling water for approximately 30-60 seconds. Immediately transfer them to a bowl of ice water. This blanching and shocking method will make the skins wrinkle and loosen, allowing you to easily slip them off with your fingers or a paring knife. This only works well with ripe peaches, which are what you want for the best flavor anyway!
- The Secret to a Flaky Crust: Keep it Cold: This is arguably the most crucial tip for any pastry dough. Ensure all your dough ingredients, especially the butter, are as cold as possible. When those tiny bits of cold butter hit the hot oven, they create steam, forming pockets that result in an incredibly flaky, tender crust. If your kitchen is warm, you can even chill your flour and mixing bowl for a few minutes before starting.
- Don’t Overwork the Dough: Over-mixing develops gluten, leading to a tough crust. Pulse the dough just until it comes together. A few visible specks of butter are a good sign; it means you haven’t over-mixed. Once formed into a disk, handle it minimally.
- Pre-Chilling is Your Friend: After forming your dough disk, chilling it for at least 30 minutes (or longer) allows the gluten to relax, making it easier to roll out. It also re-chills the butter, which is vital for flakiness. If your rolled-out dough or assembled galette starts to feel warm before baking, pop it back into the refrigerator or even the freezer for 10-15 minutes to firm it up. This prevents the butter from melting prematurely and helps the crust maintain its shape.
- Rolling for Success: When rolling out your dough, a lightly floured surface prevents sticking. If you want a perfectly round galette, you can draw a 12-inch circle on a piece of parchment paper to use as a guide. Simply flip the parchment over so the pencil markings don’t touch your dough.
- Parchment Paper is a Must: Always use parchment paper on your baking sheet. Not only does it prevent sticking, but it also makes cleanup incredibly easy, especially if any juicy fruit filling bubbles over. A rimmed baking sheet is also highly recommended to catch any drips and prevent them from burning on the bottom of your oven.
- Embrace the Rustic Fold: The beauty of a galette lies in its free-form nature. Don’t strive for perfection when folding the edges; gentle pleating creates a charmingly rustic look. Aim for an overlap of about 1-2 inches over the fruit filling.
- The Golden Glaze and Sparkle: Brushing the exposed crust with a beaten egg white provides a beautiful golden sheen and helps coarse or sanding sugar adhere. This sugar adds a lovely crunch and sparkle, enhancing the visual appeal and texture.
- Know When It’s Done: Bake your galette until the crust is deeply golden brown and the fruit filling is visibly bubbling in the center. This bubbling indicates the fruit juices have thickened and are cooked through. Depending on your oven, this can take around 50-60 minutes.
Frequently Asked Questions About Galettes
A galette is a versatile French term that generally refers to a flat, round cake or pastry, often made in a free-form style. In the context of fruit desserts, it typically involves forming a circle of pastry dough, mounding a fruit filling in the center, and then folding and pleating the edges of the dough imperfectly over the fruit. It’s often called a “rustic tart” because its charm lies in its less structured, more organic appearance, offering an easier and less intimidating alternative to baking a traditional two-crust pie. The beauty is in its simplicity and relaxed elegance – no need for perfection here!
Folding a galette crust is wonderfully straightforward. Once your fruit filling is arranged in the center of your rolled-out dough, leaving about an inch or two uncovered around the perimeter, you simply start lifting sections of the dough and folding them up and over the outer edge of the fruit filling. You can create gentle pleats as you work your way around the circle, overlapping the dough slightly to create a contained border. The goal is not a perfectly sealed edge, but rather a charming, slightly irregular border that holds the fruit in place. After folding, brush the exposed crust with a beaten egg white and sprinkle with coarse or sanding sugar for a beautiful golden finish and delightful texture.
Absolutely! The galette is incredibly versatile and works beautifully with almost any fruit. Feel free to experiment with apples, pears, berries (blueberries, blackberries, strawberries), stone fruits (plums, apricots), or a combination. Remember that you may need to adjust the amount of sugar in the filling based on the sweetness or tartness of your chosen fruit. For example, very tart berries might need a little more sugar, while super sweet fruits might need less. Even better, galettes are not limited to sweet fillings! Savory galettes are equally delicious and make fantastic appetizers or light meals. Imagine fillings with caramelized onions, mushrooms, spinach, artichoke hearts, roasted vegetables like zucchini or cherry tomatoes, and a sprinkle of cheese. For savory versions, you would typically decrease or eliminate the sugar from the crust recipe entirely.
Yes, you can use frozen fruit, but there are a couple of important considerations. Frozen fruit tends to release more liquid as it bakes. To prevent a soggy crust, it’s best to thaw the fruit completely and drain any excess liquid before tossing it with the sugar and flour mixture. You might also want to increase the amount of flour or cornstarch in your filling slightly (by about half a tablespoon) to help absorb the extra moisture. Do not skip the draining step, as too much liquid can lead to a less desirable texture and a longer baking time.
Yes, absolutely! The dough for your galette can be made ahead of time, which makes this dessert even more convenient. After forming the dough into a flat disk and wrapping it tightly in plastic wrap, it can be stored in the refrigerator for up to 2-3 days. When you’re ready to bake, simply remove the dough from the fridge about 15-20 minutes before rolling it out to allow it to soften slightly, making it more pliable and easier to work with. If it’s still too firm, you can let it sit out for a few more minutes, but remember to keep it cold enough to prevent the butter from melting.
Explore More Delicious Recipes
If you loved this Peach Raspberry Galette, you might enjoy these other delightful recipes:
- Peach-Bourbon Upside Down Cake from Creative Culinary
- Raspberry Crisp
- Streusel Topped Peach Tart
- Lattice Topped Peach Raspberry Pie
- Plus all our Pie and Tart Recipes
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Peach Raspberry Galette
30 minutes
50 minutes
1 hour 20 minutes
6 servings
A rustic, free-form tart filled with the delightful combination of ripe, fresh peaches and juicy raspberries, encased in a perfectly flaky pastry crust.
Ingredients
For the Flaky Crust:
- 1 ½ cups all-purpose flour, plus more for rolling
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 11 tablespoons unsalted butter, very cold and cut into ½ tablespoon pieces
- 1 large egg yolk (reserve the egg white for glazing the dough)
- 3 tablespoons cold milk
For the Delicious Fruit Filling:
- 2 cups peeled and thinly sliced fresh peaches (approximately 1 pound, about 2-3 medium peaches)
- 1 cup fresh raspberries, gently rinsed and patted dry
- ¼ cup light brown sugar, packed
- 2 tablespoons all-purpose flour (to thicken the filling)
- Pinch of salt
- 1 reserved egg white, lightly beaten (for the crust glaze)
- 2 tablespoons coarse sugar (such as turbinado or sanding sugar) for sprinkling (granulated sugar works too)
Instructions for Baking Your Galette
- Prepare the Dough: In the bowl of a food processor, combine the 1 ½ cups flour, 1 tablespoon sugar, and ¼ teaspoon salt. Pulse a few times to thoroughly combine the dry ingredients.
- Add the Butter: Add the cold, cubed butter to the flour mixture. Pulse in short bursts until the butter is broken into small, pea-sized pieces and the mixture resembles coarse cornmeal. Be careful not to overmix.
- Incorporate Wet Ingredients: In a small bowl, whisk together the egg yolk and 3 tablespoons cold milk. Pour this mixture into the food processor with the flour and butter.
- Form the Dough: Pulse again until the dough just comes together into a shaggy ball. Do not overmix. Turn the dough out onto a piece of plastic wrap, gently press it into a flat disk, wrap tightly, and chill in the refrigerator for at least 30 minutes (or up to 2 days).
- Preheat Oven & Prep Pan: While the dough chills, preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper and set it aside.
- Prepare the Filling: In a large bowl, gently toss the peeled and sliced peaches and fresh raspberries with the brown sugar, 2 tablespoons flour, and a pinch of salt until the fruit is evenly coated.
- Roll the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch round. Carefully transfer the rolled dough to your prepared baking sheet.
- Assemble the Galette: Arrange the fruit filling in the center of the dough, leaving an approximate 1-inch border uncovered around the perimeter. Fold the outside edge of the dough over the fruit, pleating the dough as needed to create a rustic, free-form border.
- Glaze & Sprinkle: Brush the beaten egg white over the exposed pastry crust. Generously sprinkle the coarse sugar over both the glazed crust and the fruit filling.
- Bake to Perfection: Bake the galette in the preheated oven for about 50 minutes, or until the crust is a beautiful golden brown and the fruit filling is bubbling and tender. Allow the galette to cool on the baking sheet for at least 10 minutes before slicing and serving warm. It’s absolutely delightful on its own, or with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Chef’s Notes
This recipe is an adaptation of a classic from Fine Cooking, adjusted for our favorite peach and raspberry combination. For an extra hint of flavor, consider adding a tiny squeeze of lemon juice or a pinch of cinnamon to the fruit filling before tossing.
Recommended Baking Tools
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- Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count
- USA Pan Bakeware Half Sheet Pan
- Food Processor
Nutrition Information:
Yield:
6
Serving Size:
1 slice
Amount Per Serving (Estimated):
Calories: 410Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 87mgSodium: 295mgCarbohydrates: 47gFiber: 3gSugar: 19gProtein: 6g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
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