At this wintery season of the year, fresh stone fruits is never available in any of the Melbourne markets and all I can do to make these galettes is to use can fruits from the supermarkets! Living at the opposite part of the world, I reckon that this is the most difficult thing that I have to face whenever I am baking with Avid Baker's Challenge. Besides, I'm feeling a little exhausted too, keeping up with all my baking commitments and have decided to withdraw myself from Avid Baker's Challenge for this time being.
Sad to say that this will be my last Avid Baker's Challenge post but glad that this recipe has worked well with a nice and humble can of peaches.
|Making the galette dough|
|Preparing the filling|
|Assembling and baking the galette|
|Glad that this slice of peach galaette is as yummy as it look...|
This recipe is mostly adapted from the book, The Weekend Baker by Abigail Johnson Dodge.
Briefly, the following points are the modifications that I have made from this recipe.
- Using half amount of this recipe, I've rolled my dough to a 26 cm diameter round in between two sheets of baking papers.
- My filling consists of :
- 10g light brown sugar
- 10g all purpose flour
- small pinch of salt
- can peaches, about 200g when drained
- 1/2 tsp lemon juice
- I didn't pre-chilled my assembled galette before baking.
- I used milk to brush the galette before baking.
- The galette was baked at 180°C fan forced for 35 min.
- My glaze consists of :
- 2 tbsp of juice from the can peaches
- 1/2 of a gelatine leaf, pre-soaked just before use
- Both juice and gelatine were mixed together and microwave in high power for 20 sec. Wait for the glaze to cool slightly and then brush it over the fruit. The galette will look nice and glossy after applying this glaze.
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