GALETTE PASTRY

This recipe is credited to Jacques Pepin and is typically French for a single crusted tart or galette. Be careful to follow the instructions about the correct size of butter pieces in the dough. I prefer to use more fruit than pastry. One pint of the frozen peaches (1/2 quart package) is a perfect proportion. I make the pastry just before using it and it work quite well

without chilling.

 

Yield: 2, 4 serving tarts

Temperature: 400 F

Baking Time: 25 to 30 minutes

 

2 cups all-purpose flour

1 teaspoon sugar

¼ teaspoon salt

6 ounces or 1 ½ sticks unsalted butter

 

Combine the dry ingredients and in a large, shallow bowl. Divide the butter in half and cut each into ½ inch cubes. Add half of the butter to the dry ingredients and work with your fingers until the texture of cornmeal.

 

Add the rest of the butter and working quickly, until the butter pieces are all flattened and about the size of a dime. Starting with ½ cup cold water, add a small amount at a time in several stages, working it into the dough with your hands until a rough, textured dough that will cling together results.

 

Divide the dough into two equal sized balls and cover tightly with plastic wrap. You may chill the dough for several hours up to 2 months in the freezer or roll it out immediately. When rolling it, roll into a 14 inch circle that is rather thin—slightly thinner than 1/8 inch.

 

To create a tart, place the fruit in the center of the pastry, allowing about a 2 inch margin around all the edges. Fold the pastry in about 2 inch sections, making each section overlap the previous one. Brush the pastry with milk or cream and sprinkle with sugar before baking in a pre-heated oven.

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