This artisan peach tart recipe is the perfect summer dessert to make when fresh peaches are in season. Serve with a scoop of homemade ice cream and enjoy the sweet flavors of the summer.
What is an Artisan Peach Galette?
An artisan peach tart is commonly referred to a peach galette. A galette is a rustic, free-form tart that can be made with a variety of fruits, and it in this case, ripe peaches.
The term “rustic” in this context refers to the informal, imperfect, and homemade nature of the dessert. Unlike more precisely shaped and structured pastries, a galette embraces a natural and unrefined appearance.
A simple peach galette is free-form, meaning it is not baked in a pie dish or tart pan with defined edges. Instead, the dough is typically rolled out into a rough circle, and the edges are folded over the filling. This lack of a strict form gives it a casual and charming appearance.
While a galette is often described as a tart, it differs from traditional tarts in its shape and method of preparation. Tarts typically have a more structured and precise appearance, often baked in a fluted tart pan with a removable bottom. A galette, on the other hand, is free-standing on a baking sheet.
Galettes are a versatile fruit tart that can be made with a variety of fruits, depending on what’s in season or your personal preference. Besides peaches, common choices include berries, apples, pears, plums, and more. The fruit is usually arranged in the center of the dough, and the edges of the dough are folded up and over the filling.
An artisan peach tart is a charming and visually appealing dessert that celebrates simplicity and the natural beauty of fresh fruit. Its free-form, rustic appearance distinguishes it from more structured pastries, making it an excellent choice for those who appreciate a homemade, relaxed, and delicious dessert.
Ingredient List
For the Dough:
- All-purpose flour
- Granulated sugar
- Salt
- Butter, cold and cut into small pieces
- Ice water
For the Filling:
- Fresh peaches, sliced
- Granulated sugar
- All-purpose flour
- Vanilla extract
- Salt
For Assembly:
- Milk or cream (for brushing the crust)
- Powdered sugar
How to Make a Artisan Peach Galette
Make the Dough: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Add the Ice: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: While the dough is chilling, prepare the filling. In a medium bowl, combine the sliced peaches, granulated sugar, all-purpose flour, vanilla extract, and a pinch of salt. Gently toss the peaches to coat them evenly with the mixture.
Roll Out the Dough: Preheat your oven to 400°F (200°C). Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough out into a circle, about 12 inches in diameter. Transfer the rolled dough to a parchment-lined baking sheet.
Assemble the Galette: Arrange the peach slices in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the peaches, pleating as you go to create a rustic crust. Brush the crust with milk or cream.
Bake the Galette: Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the peaches are tender and bubbling.
Finish and Serve: Remove the galette from the oven and let it cool slightly on the baking sheet. Dust the crust with powdered sugar before serving. Serve warm or at room temperature.
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Simple & Rustic Artisan Peach Galette
Equipment
- 1 Rolling Pin, To roll out the dough into a flat, round shape
- 1 Parchment Paper, For lining the baking sheet to prevent sticking and make it easy to transfer
- 1 baking sheet, To bake the peach tart. Choose a sheet that fits in your oven
- 1 Knife or Pastry Wheel, For slicing the peaches and, if desired, trimming the edges of the tart
- 1 Brush, To apply an egg wash or milk for brushing the edges before baking
- 1 Measuring Cups and Spoons, For accurate measurement of ingredients
- 1 Spatula, To lift and transfer the tart from the rolling surface to the baking sheet
- 1 Food processor, For mixing the dough ingredients
Ingredients
Dough Ingredients
- 1 ¼ cups flour all-purpose
- ½ tsp granulated sugar
- ½ cup butter unsalted, cubed
- 3-4 tbsp ice water
Filling Ingredients
- 4-5 ripe peaches sliced
- ¼ cup granulated sugar
- 1 tbsp flour all-purpose
- ½ tsp vanilla extract
- 1 pinch salt
Assembly Ingredients
- 1 tbsp milk or cream (for brushing the crust)
- 1 tbsp powdered sugar (for dusting finished tart)
Instructions
- Make the Dough: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Add the Ice: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: While the dough is chilling, prepare the filling. In a medium bowl, combine the sliced peaches, granulated sugar, all-purpose flour, vanilla extract, and a pinch of salt. Gently toss the peaches to coat them evenly with the mixture.
- Roll Out the Dough: Preheat your oven to 400°F (200°C). Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough out into a circle, about 12 inches in diameter. Transfer the rolled dough to a parchment-lined baking sheet.
- Assemble the Galette: Arrange the peach slices in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the peaches, pleating as you go to create a rustic crust. Brush the crust with milk or cream.
- Bake the Galette: Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the peaches are tender and bubbling.
- Finish and Serve: Remove the galette from the oven and let it cool slightly on the baking sheet. Dust the crust with powdered sugar before serving. Serve warm or at room temperature.
Notes
- Keep peach slices in uniform in size and shape for equal baking