A Peachy How-To Video

A Peachy Galette from Nicole Rosales on Vimeo.

I can't believe it! We finally completed my first video blog post! It was so fun filming and editing this how-to video with Sarah Gee. I love her perspective and she made this process a breeze!

This recipe is a perfect summer time dessert. We couldn't help but sneak a few peaches while filming because they were so sweet and fresh. I would love to know your thoughts on this recipe and this video. This has been a huge learning experience so any tips on how to make it better is greatly appreciated! I hope you enjoy!

Recipe After the Jump!



RECIPE FOR BOURBON PEACH GALETTE

PEACH FILLING
1 1/2 pounds peaches or apricots, sliced 1/2 inch thick (4 3/4 cups)
1/3 cup granulated sugar (1/2 cup if using apricots)
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
1 tablespoon cornstarch
2 tablespoon bourbon

TART CRUST- Makes 1 Disk of Traditional Pate Brisee
1 ¼ cups all-purpose flour (Cold)
½ teaspoon coarse salt (Cold)
½ teaspoon sugar (Cold)
1/2 cup (1 stick) chilled unsalted butter, cut in pieces
¼ cup ice water

ASSEMBLY
1 large egg, lightly beaten
Sanding sugar for sprinkling
Vanilla Ice Cream for Serving

DIRECTIONS
PATE BRISEE
-Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
-Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
-With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
-Turn the dough out onto a sheet of plastic wrap. Flatten, and form disc. Wrap, and refrigerate at least 1 hour before using.

TART
-Preheat oven to 375 degrees.
-Line a rimmed baking sheet with foil, then parchment.
-Stir together fruit, granulated sugar, lemon juice, salt, bourbon, and cornstarch.
-Roll out pate brisee into a 13-inch round, about 1/8 inch thick, on a lightly floured surface.
-Transfer to baking sheet.
-Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open.
-Brush crust with egg, and sprinkle with sanding sugar.
-Bake until golden brown and bubbling in center, about 1 hour 10 minutes. Let cool on baking sheet 10 -minutes, then slide galette on parchment onto a wire rack. Let cool completely. Serve with ice cream

Filming and Editing by Sarah Gee, geeeenius@gmail.com
Music by Brigette Bardot- Moi Je Joue