s PEACH-PLUM GALETTE *****
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s PEACH-PLUM GALETTE *****
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Ingredients
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Instructions *** 6-27-20 great, joellyn whipped this up for dessert *** food network magazine july-august 2020 pg94 Peach-Plum Galette 4 Reviews Level: Easy Total: 2 hr 40 min Active: 25 min Yield: 6 to 8 servings Share This Recipe Ingredients For the Crust: 1 cup all-purpose flour, plus more for dusting 1/3 cup whole-wheat flour 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 stick cold unsalted butter, cut into pieces 3 tablespoons sour cream 1 large egg, lightly beaten Coarse sugar, for sprinkling For the Filling: 4 peaches, sliced 2 plums, sliced 1/3 cup granulated sugar 1 tablespoon cornstarch 2 teaspoons fresh lemon juice Directions Make the crust: Whisk the all-purpose flour, whole-wheat flour, granulated sugar, cinnamon and salt in a large bowl. Work in the butter until it is in pea-size pieces. Mix the sour cream with 3 tablespoons ice water, then stir into the flour mixture with a fork. Turn out the dough onto a piece of plastic wrap, press into a disk and wrap. Refrigerate 2 hours. Roll out the dough on a floured surface into a 12-inch circle. Place on a baking sheet and refrigerate 30 minutes. Preheat the oven to 400° F. Make the filling: Toss the peaches and plums with the granulated sugar, cornstarch and lemon juice. Arrange the fruit over the dough, leaving a 1 1/2-inch border. Fold in the edge of the dough, pleating as needed. Bake the galette: Brush the edge of the dough with beaten egg and sprinkle with coarse sugar. Bake until golden and bubbling, 45 to 50 minutes. Photograph by Andrew Purcell This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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