Peach Raspberry Galette
A rustic dessert, this sublime Peach Raspberry Galette features our favorite combination of summer fruit! Plus it’s such a simple, impressive dessert!
Have you ever made a galette? Much easier than a full-blown pie, you just mound sweetened fruit in the middle of a round of pastry dough and fold up the edges. Once you give this Peach Galette with Raspberries a try, I bet you’ll make this beautiful dessert over and over.
Why You Must Make
- This rustic peach tart has a pastry crust and peach filling just like a pie! But it’s a heck of a lot easier.
- If you’re lucky enough to get some fresh, ripe peaches this summer, a galette is the perfect way to showcase them.
- And if you’ve never baked with this combination of fruit, you’ll be hooked after your first bite.
Bill comes from a pie-baking family. I had big shoes to fill when I married this dude! His grandmother and mom made their crusts with lard, so tender and flaky. My first taste of raspberry pie was one Thanksgiving at his parents’ house.
Bill’s brother isn’t a fan of pumpkin pie, so a second pie was in order. Packed full of juicy red raspberries, it was one dreamy dessert. Fast forward a decade or so and I was slicing peaches for a pie but came up short. What’s a girl to do?
I had some gorgeous red raspberries in the fridge so I tossed them in the mix. I was a huge fan of peach pie AND raspberry pie, so how could this be bad? Hours later, I had a new favorite, this rustic peach tart with raspberries. This combination of fruit was an exquisite surprise. And it would be repeated every summer as Bill was the biggest fan of all!
- Kitchen Staples – Flour, Sugar, Brown Sugar, Salt, Milk
- Butter – Cold to help make a flaky crust
- Egg – The yolk goes in the crust, and the egg white is used to glaze the crust
- Fresh Peaches – Peeled and sliced. Sample your peaches before starting. If they’re not sweet and flavorful, your galette will not be tasty.
- Fresh Raspberries – Look for plump, unblemished, sweet berries.
- To peel your peaches, place them in a pan of boiling water for about 30-60 seconds. Remove them to a bowl of ice water. Use your fingers or a knife to remove the peels. This procedure should make it simple to remove them (unless they aren’t ripe, but then you shouldn’t be using them).
- I like to cut a shallow X on the base of each peach before blanching them. That will make them easier to peel.
- Keep your dough ingredients cold, especially the butter. The little bits of butter in the crust dough will steam as the galette starts to cook in the hot oven. Those bits will make tiny spaces in the crust, producing a flaky pastry crust.
- If you have a 12-inch bowl, you can make a template on a piece of parchment so you have a general guideline when rolling out your dough.
- Use parchment paper on your baking sheet for easy cleanup. A rimmed sheet pan is nice so the juices don’t drip into your oven.
- If your galette dough gets warm by the time the tart is ready for the oven, you can put it in the refrigerator or even the freezer to help rechill it. This will help the crust keep its shape and also make it flakier.
Frequently Asked Questions
A galette is a French term that refers to a flat round cake or pastry that’s often free-form. My experience with baking galettes has been limited to forming a round of pastry, then folding and pleating the edges over fresh fruit. Glazed and baked, it is an easier option than baking a two-crust pie. Often referred to as a rustic tart, you can leave your perfectionist tendencies behind!
In an orderly manner, fold up sections of the crust to cover the perimeter of the filling. Glaze this exposed crust with a beaten egg white. I like to sprinkle with coarse or sanding sugar to give some sparkle to the crust.
Galettes can be made with any of your favorite fruits, though the amount of sugar may need to be tweaked depending on the type of fruit you use. Savory galettes are also delicious. Think of fillings with spinach, mushrooms, artichokes, zucchini, and more! I’d suggest decreasing or eliminating the sugar in the crust.
You May Also Like
- Peach-Bourbon Upside Down Cake from Creative Culinary
- Raspberry Crisp
- Streusel Topped Peach Tart
- Lattice Topped Peach Raspberry Pie
- Plus all my Pie and Tart Recipes
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- 1 ½ cups flour, plus more for rolling
- 1 tablespoon sugar
- ¼ teaspoon salt
- 11 tablespoons cold butter, cut into ½ tablespoon pieces
- 1 egg yolk (reserved white to glaze dough)
- 3 tablespoons milk
- 2 cups peeled and sliced fresh peaches (about 1 pound)
- 1 cup fresh raspberries
- ¼ cup brown sugar
- 2 tablespoons flour
- Pinch of salt
- 1 egg white, beaten
- 2 tablespoons sugar (coarse sugar preferred but granulated is fine)
- To make the dough, combine the flour, sugar, and salt in a food processor and pulse to combine.
- Add the butter to the flour and pulse till the butter is broken into small pieces and the mixture resembles cornmeal.
- Mix together the egg yolk and milk and add to the dough.
- Pulse till the dough comes together. Pour out onto a piece of plastic wrap and press into a flat disk. Wrap and chill for 30 minutes.
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.
- Carefully toss the peaches and raspberries with brown sugar, flour, and salt.
- Roll out the dough to a 12-inch round on a lightly floured surface. Carefully move the dough to the baking sheet.
- Arrange the fruit in the center of the dough, leaving about an inch of the perimeter uncovered. Fold the outside edge of the dough over the fruit, pleating as needed.
- Brush egg white over the exposed crust. Sprinkle the coarse sugar over the dough and fruit.
- Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. Let cool for 10 minutes then cut and serve warm with whipped cream or vanilla ice cream, if desired.
Adapted from Fine Cooking.
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Serving Size:1 slice
Amount Per Serving: Calories: 410Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 87mgSodium: 295mgCarbohydrates: 47gFiber: 3gSugar: 19gProtein: 6g
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