Ohai! Gosh it’s been a while since we put up an actual recipe?! I’m remedying this.
Growing up, I’ve always loved peach flavoured anything.
You name it! Always have, always will.
And it’s not just me… it seems to be a Carvalho thing as my family have recently developed the habit of bulk buying peach flavoured squash. Don’t believe me?
Anyways, I love peach flavoured things… but you can’t really beat the flavour of an actual real life peach – and seeing as I hadn’t been able to get peaches off my mind all week… I bought some.
Then ended up baking. Obviously.
These Bourbon Peach Galettes are a super easy sweet treat to make when, if like me, you’re often hit with a random fruity dessert cravings. Which is often.
I started by making the pastry – rubbing the cold butter into the flour but so some pieces of butter could still be seen. I then added the ice cold water gradually, and brought it together as a smooth dough. I left this to chill and firm up in the fridge for 30 minutes.
For the filling I halved, pitted and sliced the peaches into wedges of ½cm thickness. I then drenched them in Jack Daniels (and vanilla) because well, Jack Daniels. It’s not teeeeechnically ‘bourbon’, but it’s whisky and delicious so it went in. Obviously you can leave it out altogether if you wish! You could also use tinned peaches for this if you’d prefer, but I like the freshness… not to mention how it looks with the dark red skins on!
I then mixed the sugar and flour together in a separate bowl.
With the boozy peach slices that didn’t make it into my mouth, I fanned them out in a circle on top of the sugar/flour mix. I then sprinkled some more sugar on top of the peaches, before folding up the pastry edges.
Serve warm, room temperature, cold, with cream, with ice cream… however! Just make sure you invite me over when you do!! 😉
- For the pastry:
- 225g plain flour
- 165g unsalted butter, cold
- 1/2tsp salt
- 1/2tsp cinnamon
- 75ml ice cold water
- For the filling:
- 500g peaches, halved, pitted and cut into 1cm wedges
- 1tsp vanilla extract
- a generous glug of bourbon/whisky (optional)
- 75g caster sugar
- 3tbsp plain flour
- 3tbsp unsalted butter, broken into small pieces
- 1 egg, for egg wash
- light brown sugar, for sprinkling
- Rub the butter into the flour, salt and cinnamon with your fingertips, or using a food processor. You should still see pieces of the butter.
- Add the ice water and mix until it just come together as a dough. Pieces of butter should still be visible.
- Wrap in cling film and refrigerate for 30 mins.
- Preheat the oven to 200°C.
- Quarter the pastry and roll out one of the quarters to a circle of approximately ½cm thickness.
- Add the vanilla and bourbon/whisky to the sliced peaches and coat thoroughly.
- In a small bowl mix the flour and 60g of the sugar.
- Spread this mixture evenly on the dough, leaving a space of 1 inch from the edge.
- Arrange the peach slices on top and dot the pieces of butter on top.
- Sprinkle with the remaining 15g of caster sugar.
- Fold up the edges of the pastry over the fruit.
- Brush the pastry with the egg, and sprinkle on the light brown sugar.
- Repeat with the remaining pastry quarters.
- Bake for 35 – 40 minutes, or until the pastry is golden brown. If the fruit juices have leaked, slide a knife under the galette to prevent it from sticking whilst it cools.
- Leave to cool to room temperature before serving.