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1 pastry, enough for a 9 inch pie
½ cup sugar
A squeeze of lemon juice
1 Tbsp cornstarch
1 egg white, lightly beaten
¼ cup apricot or peach jam, thinned with a little water
2 Tbsp crushed cookies (vanilla wafers or gingersnaps are great options)
Coarse sugar and sliced almonds, for garnish
Heat oven to 400 degrees.
Roll pasty out into roughly a 12 inch circle. Place on parchment lined, large, round pan such as a pizza pan.
Because you can’t par-bake a galette crust to prevent the fruit’s juices from making the crust soggy, you can brush their galette crust with egg white or make a layer of crushed cookies or cake crumbs, either of which work fine. I prefer to use a little jam thinned with water to coat the crust because it’s flavorful and it can also be used as a glaze when it comes out of the oven. A light-colored jam like peach or apricot works best.
Peel peaches and slice into a bowl. Add sugar, lemon juice and cornstarch. Stir gently until mixed. Brush pastry with beaten egg white, leaving a one inch rim, or use jam or crushed cookies.
Pile the fruit in the centre of the dough and spread out into an even layer, leaving a two-inch border. If the fruit has become very juicy, leave as much juice behind in the bowl as possible. Don’t throw it out, because you’ll add it later. Fold the border up over the fruit, pleating the dough as you go. Think rustic rather than perfect!
Brush the edges with egg white, sprinkle with coarse sugar and/or sliced almonds. .
Bake for 15 minutes. Now that the crust has set, gently pour any left over juice over the fruit and return to oven. Bake for another 20-30 minutes, or until the juices are bubbling in the centre.
Once the juices are bubbling in the center, brush the fruit with warmed apricot or peach jam. Return to the oven for a few more minutes ,just until the top is glossy.
Remove from the oven and allow to cool for a 10 minutes. Using the parchment paper, gently slide it onto a wire rack and cool.