Youtor
How to Make a Galette
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=oVh6DcvGFlg
How to make a simple fruit galette! Galettes are easier to make than fruit pies, but every bit as tasty. • ↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓ • Full Printable Recipe: https://sugarspunrun.com/fruit-galett... • Food Processor (Affiliate Link): https://amzn.to/2Xl3FxZ • Digital Scale (Affiliate Link): https://amzn.to/2EtNmUe • Spatula (Affiliate Link): https://amzn.to/2ENNdwf • Ingredients • GALETTE CRUST • 1 ½ cups all purpose flour 190g • 1 Tablespoon granulated sugar • ½ teaspoon salt • 9 Tablespoons unsalted butter very cold and cut into 9 or more pieces • 6 Tablespoons of sour cream 90g • FRUIT FILLING • 1 ½ lbs various prepared fruit¹ • ¼ cup granulated sugar • 2 teaspoons Lemon juice • 1 ½ Tablespoons cornstarch² • ⅛ teaspoon salt • EGG WASH/TOPPING • 1 large egg • 2 teaspoons water • Coarse or granulated sugar for sprinkling optional • 1 ½ Tablespoons unsalted butter cold and cut into small pieces, optional • • Instructions • 00:00 Introduction • CRUST • 00:29 Combine flour, sugar, and salt in the basin of a food processor³ and pulse to combine. • 01:01 Scatter butter pieces over the top of your dry ingredients and pulse until butter is cut into the dry ingredients and the mixture resembles coarse crumbs. • 01:40 Add sour cream and pulse again until the mixture begins to clump together. Transfer to a piece of plastic wrap or wax paper and form into a ball. Lightly flatten into a disc and chill for at least 30 minutes in the refrigerator. • FILLING • 02:54 While galette crust is chilling, preheat oven to 400F (205C) and prepare your fruit filling. • 03:11 Combine fruit, sugar, lemon juice, cornstarch, and salt in a large bowl and stir until well-combined. Set aside. • ASSEMBLY • 04:55 Once dough has finished chilling, remove from refrigerator and transfer to a clean, lightly floured surface. Dust with additional flour and roll out to a 12-13” circle. Transfer to a baking sheet (sometimes I will use a round pizza pan, but a standard cookie sheet works, too). • 05:40 Prepare egg wash by whisking together egg and water in a small bowl. Use a pastry brush to lightly brush your pie dough with egg wash (this will help keep the galette from getting soggy). Don’t discard egg wash yet. • 06:17 Give your fruit one more stir in the bowl and then carefully transfer to the center of your galette crust, leaving a 2” perimeter of fruit-free crust. • 06:50 Fold the perimeter/border of your crust carefully over the fruit filling and pinch together to secure (it will not completely cover it, you should have a nice circle of exposed fruit in the center!). • Dot the fruit with butter pieces, if using. • 07:06 Brush the folded-over pastry with egg wash and sprinkle with sugar, if desired. • 07:39 Transfer to 400F (205C) oven and bake for 30-35 minutes or until the fruit is bubbling and the crust is a nice golden color. Allow to cool before slicing and serving. • Notes • ¹By prepared I mean rinsed, dried, stems/pits/skins removed as applicable, and sliced into bite-sized pieces if using larger fruits like peaches. This was 3 heaping cups of fruit for me and I used 1 heaping cup each of raspberries, blueberries, and sliced peaches. • ²If using very juicy fruites (such as all peaches, juicy strawberries, etc.) then increase this to 2 Tablespoons of cornstarch so that your galette doesn’t become soggy. • ³If you don’t have a food processor, you can use a pastry cutter or grater to cut the butter into the dry ingredients and then stir in the sour cream. • Facebook: / sugarspunrun • Instagram: / sugarspun_sam • Pinterest: / sugarspunrun • Email List: https://sugarspunrun.com/subscribe/ • DISCLAIMER: This video description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This help support the channel and allows us to continue to make videos like this. Thank you for the support!
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