You didn’t think I’d let summer near its end without sharing another peach recipe, did you?! Well, it turns out today is the perfect day to talk about peaches because it’s national “eat a peach” day. If you insist, national food holiday gods, if you insist. 😉
Even though I’m back in Florida now, fresh peaches seem to be everywhere right now. When I was still in New York, I had a craving for juicy peaches, so my mom and I drove out to a local farm store. While we were there, we noticed they had early apples available as well. Since apple season is more or less nonexistent here in Florida, I took advantage. 🙂
With pounds upon pounds of peaches and apples in hand, I decided to put the two fruits together to make one delicious tart… a peach apple galette.
What’s a galette, you ask? The simple answer: a free-form, one-crust tart made with pie dough. As the name may suggest, it’s very popular in France… Anyway, I was all set to make a real pie, but when I saw Sally post a recipe for a strawberry peach tart, I thought… well, I think I’ll make a galette. 🙂
This tart is really the perfect transition into fall — peaches and apples. The duo are unexpectedly delicious and perfect, especially when you involve buttery, flaky pie crust.
Speaking of the crust, I’ll be honest — I used a pie crust mix here, but if you have a pie crust recipe you like to use, go ahead and make your own from scratch!
If you need a simple, delicious “end of summer” dessert recipe, I highly recommend you try this galette!
[print_this]Peach Apple Galette
A simpler version of pie, this free-form tart is filled with fresh peaches and apples for a unique dessert. Serve with ice cream, yogurt, or whipped cream, if desired.
Prep time: 30 minutes
Cook time: 60 minutes
- Pie dough for one (single layer) pie, chilled
- 2 large apples, peeled and sliced
- 2 large peaches, peeled and sliced
- 3 tablespoons sugar
- 1/4 teaspoon ground ginger
- 1-2 tablespoons milk
- Sugar, for garnishing
Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a mixing bowl, toss the sliced apples and peaches with the sugar and ginger. Set aside.
On a flat, lightly floured surface, roll the pie dough out to 12-14 inch thickness (for a thicker crust, roll only to 12 inches; 14 inches for a thinner crust). Carefully transfer the rolled out dough onto the prepared baking sheet.
Mound the fruit in the center of the crust, leaving about 1 1/2 inches around the edges. Fold the edges up and over the fruit to seal (pinch to seal if necessary). Brush the dough with the milk, then sprinkle with granulated sugar.
Bake 30 minutes. Decrease the heat to 350 degrees F; bake an additional 30 minutes, or until the edges are golden brown. Allow to cool before slicing.[/print_this]