A galette is similar to a fruit pie except it uses a free-form crust that is rolled out instead of baked in a pie tin. To form the galette, roll out the dough, pile the fillings in the center, and fold in the edges of the crust. The shape of the dough will form a rough oval or circle shape but doesn't have to be perfect, which is part of the rustic charm of the galette.
Fruit galettes are a great way to use up abundant seasonal produce. Try our recipe for a peach galette that combines bourbon and brown sugar with the spicy, sweet flavor of candied ginger.
Bourbon-Marinated Peach and Candied Ginger Galette Recipe
Recipe by:
Ronne Day
WebstaurantStore Food Stylist
Serves: 6 - 8
Total Time: 90 minutes
Ingredients
- 1/4 cup bourbon
- 3 Tbsp. dark brown sugar
- 2 Tbsp. sherry vinegar
- 2 Tbsp. hazelnut or walnut oil
- 1/2 tsp. ground cardamom
- Kosher salt
- 2 - 3 ripe peaches, sliced into 1/3” slices
- 1 tsp. roughly chopped thyme leaves, small sprigs or leaves for garnish (optional)
- 1 egg, beaten
- 1 store-bought pie crust
- 1 Tbsp. chopped candied ginger
- Sanding sugar
- 2 Tbsp. melted browned butter
Directions
- In a small saucepan, combine the bourbon, brown sugar, vinegar, oil, cardamom, and 1/2 tsp. salt.
- Heat the mixture over medium-low heat until the sugar and salt dissolve.
- Transfer to a large bowl, allow to cool to room temperature, and toss with the peach slices and chopped thyme.
- Marinate at room temperature for 30 minutes or up to two hours in the refrigerator, tossing occasionally.
- If refrigerating, bring back to room temperature before assembling the tart.
- Position a rack in the center of the oven and heat the oven to 375 degrees.
- In a small bowl, combine the egg with 2 tsp. water.
- Place a piece of parchment on your work surface. Roll the dough out until approximately 13” in diameter.
- Take the peaches out of the marinade and pat dry.
- Transfer the peaches to the center of the dough, leaving about a 2” border. Sprinkle with the chopped ginger.
- Fold the sides of the dough in, pressing at the seams, and gently brush the top of the crust with the egg wash.
- Sprinkle with the sanding sugar and bake for 15 minutes. Then rotate and bake for another 15 minutes. Lastly place a pie guard on the crust and continue baking for another 15 - 20 minutes until the center is bubbling.
- Remove from the oven. Drizzle with the melted butter and sprinkle with some sanding sugar.
- Cool on a rack for at least 10 minutes.
- Garnish with thyme leaves if desired, and serve warm or at room temperature.
Finished Product
Fill your kitchen with the warm scent of sugary bourbon and cardamom with this rustic peach galette. You can find more recipes like this one on the WebstaurantStore blog.
Related Resources
Pie Crust Designs
Whether you own a professional or home bakery, mastering the art of pie crust designs can impress your guests and elevate your desserts to the next level. Our easy-to-follow tutorial and accompanying video will guide you through the process of creating a variety of pie crust styles, including beautiful lattice and decorative cut-out designs, that will make your pies stand out. Click on any of the links below to skip to the pie crust design that interests you: Crumb Pie Crust Lattice Pie Crust Double Pie Crust Single Pie Crust Cookie Cutter Heart Pie Crust Basic Pie Crust Recipe Pie Crust Tips Five Easy Pie Crust Designs There are countless ways to make your pie crust look as delicious as it tastes. We'll show you how to easily make five pie crust designs, from the classic crumble crust to a decorative heart pie crust! Each of the pie crusts can be made using our basic pie crust recipe. Watch our video tutorial on how to make different pie crust designs or follow our step-by-step guide with pictures below: <iframe scrolling="no" width="392" height="226" src="/v/?num=3947&width=600&height=500&embed=1" frameborder="0"></iframe> What Special Equipment Do I Need? Fortunately, many of these pie designs do not require special tools to create once you've rolled out your dough. Below are the standard items you'll need for each pie design - we'll note any special tools needed in each pie crust design's directions. Pie Pan: Either a metal pie pan or a disposable pie pan will do. Knife: Some pie styles will require you to trim the excess pie dough with a knife. 1. Crumb Crust Pie A crumble crust is ideal for fruit pies like apple, blueberry, and cherry pie. This delicious crust can also form the bottom layer of bar and cheesecake recipes. Crumb Crust Ingredients 1/2 cup flour 1 cup packed brown sugar 1/4 cup oats 1 stick butter, softened 1 Tablespoon cinnamon 1.Grease pie pan, add your prepared bottom crust to pie pan, and use knife or kitchen shears to trim off excess dough. 2.Crimp pie crust edge. 3.Add in pie filling. 4.In mixing bowl, combine crumb crust ingredients and hand mix. 5.Cover pie with crumb crust topping and bake according to your recipe's instructions. 2. Lattice Pie Crust The classic lattice pie crust is made by weaving strips of pie dough on top of the filling, creating a visually appealing basket weave pattern. This decorative technique not only enhances the pie's appearance but also allows steam to escape through the gaps between the dough strips, making it great for fruit-filled pies. 1.Grease pie pan and add your prepared bottom crust to pie pan. 2.Add in pie filling. 3.Use pastry wheel or dough cutter to cut prepared top crust into 1-inch strips. 4.Lay half of strips vertically and evenly spaced on top of filled pie. Leave about 1/2 inch of space between each strip to allow for weaving. 5.Take two strips of dough on either side of center strip and gently lift them, folding them back halfway. Place another strip of dough horizontally across pie filling, above folded strip. Unfold folded strip back over horizontal strip. Repeat this process with remaining vertical strips, alternating over and under each horizontal strip. 6.Take next set of vertical strips and fold them back, placing another horizontal strip over them. Unfold folded strips and repeat process until you have completed lattice pattern across the entire pie. 7.Once lattice is complete, crimp bottom and top pie crust edges together and bake according to your recipe's instructions. 3. Double Pie Crust A double crust pie is a type of pie that has both a bottom and top crust. It is a classic and versatile pie style that can be filled with a variety of sweet or savory fillings. The double crust not only adds an extra layer of flavor and texture but also helps to seal the filling and keep it moist during baking. Just be sure to be sure to vent it so you don't rupture the top crust. 1.Grease pie pan and add your prepared bottom crust to pie pan. 2.Add in pie filling. 3.Lay prepared top crust on top of filled pie. 4.Crimp bottom and top pie crust edges together. 5.Use knife to cut small hole out of center of pie and make four diagonal slits around hole to allow steam to vent. Bake according to your recipe's instructions. 4. Single Pie Crust The easiest out of all the pie styles to make, a single crust pie is a type of pie that only has a bottom crust and no top crust. It is often used for pies that have a custard, cream, or fruit filling that does not require a top crust for baking. 1.Grease pie pan and add your prepared bottom crust. 2.Add in pie filling. 3.Crimp pie crust edge and bake according to your recipe's instructions. 5. Cookie Cutter Heart Pie Crust One way to create visually appealing and unique pie crust designs is by using cookie cutters. In this tutorial, we use a heart-shaped cookie cutter, but you can use virtually any cookie cutter shape or theme to cater to a special occasion or holiday. 1.Grease pie pan and add your prepared bottom crust. 2.Add in pie filling. 3.Place prepared top crust on clean work surface and use pie pan of equal diameter and knife to trim off excess dough. 4.Starting in crust's center, use cookie cutter to cut out rows of hearts. Make sure to leave about 1/2 inch of space around edge. 5.Place decorative top crust onto pie. 6.Crimp bottom and top pie crust edges together and bake according to your recipe's instructions. Basic Pie Crust Recipe Creating a delicious pie starts with a basic pie crust recipe. This simple recipe is easy to make and consistently produces a buttery, flaky pie crust. With just a few ingredients, you can create a foundation for a wide variety of sweet and savory pies. Ingredients 2 1/2 cups all-purpose flour 1 Tablespoon salt 1 Tablespoon sugar 2 sticks cold unsalted butter, chopped 4 Tablespoons ice water Directions Combine dry ingredients and chopped butter in food processor. Blend until mixture begins to look crumbly. Slowly add ice water and continue blending. Dough should start to form large clusters. To check if it's ready, pinch some dough - if it holds together, it's good to go. If it falls apart, add 1 more tablespoon of ice water at a time and blend until dough comes together. Transfer dough from bowl onto clean work surface and lightly work it to form a ball. Wrap dough with plastic wrap and refrigerate for at least one hour, or up to two days, before using it in your recipes. Alternatively, you can freeze it for up to three months (thaw it overnight in fridge before using). Pie Crust Tips To achieve a beautiful and flaky pie crust, it's important to follow a few key tips. By keeping your pie crust cold, using a quality pie crust, and avoiding excessive handling of the dough, you can create a pie that not only looks stunning but also tastes amazing. Keep the Pie Crust Cold: One of the most crucial aspects of working with pie crust is to ensure it stays cold throughout the process. This is because cold dough is easier to handle and results in a flakier crust. To keep your pie crust cold, chill all the ingredients, including the flour, butter, and water, before you start making the dough. Additionally, refrigerate the dough for at least one hour before rolling it out. If the dough becomes too warm while you're working with it, place it back in the refrigerator for a few minutes to cool it down. Use a Quality Pie Crust: The quality of your pie crust can greatly impact the final result. Homemade pie crusts allow you to control the ingredients and ensure a flaky, buttery crust. Our basic, buttery pie crust recipe is tried and true and suits all skill levels. Don't Handle the Dough for Too Long: Overworking the dough can lead to a tough and chewy crust. When mixing the ingredients, aim to combine them just until they come together. Avoid kneading or overmixing the dough, as this can develop the gluten, resulting in a less tender crust. Once the dough has been formed, roll it out gently and as quickly as possible. The more you handle the dough, the warmer it becomes, which can lead to a less flaky crust. Blind Bake the Crust: If you're using wet or custard-like fillings, consider blind baking the pie crust before adding any fillings. Blind baking involves pre-baking the crust without any filling, which helps prevent a soggy bottom. By blind baking the crust, you'll ensure a crisp and flaky base for your pie, allowing your intricate designs to shine. Use pie weights to achieve the perfect blind bake. Back to Top Ditch the same old pie routine and master new pie crust designs that will leave your guests in awe. With our decorative pie crusts tutorial, you can confidently create a variety of designs, including the simple crimped edge single crust or the timeless lattice pattern that are perfect for your Thanksgiving feast. Elevate the visual appeal of your pies to match their mouthwatering taste with exquisite and detailed designs.
Everything You Need to Know About Pastry Flour
It's no secret for passionate bakers that many types of flour are available for various baking needs. Pastry flour, in particular, is a popular choice among bakers, given its low protein content. Understanding the distinctive benefits of using pastry flour is crucial for achieving the ideal texture in your baked goods. We'll define pastry flour, distinguish it from cake flour, and provide a convenient alternative for when you run out of pastry flour. What Is Pastry Flour? Pastry flour is flour with around 8-10% protein content, which is less than the 10-12% in all-purpose flour. While the amount of protein in pastry flour varies from brand to brand, pastry flour typically has less protein than all-purpose flour. You may also see some bakers refer to pastry flour as cookie flour. Pastry Flour Uses The more protein your flour has, the more dense or chewy your baked goods will be. Because of its comparatively low protein content, pastry flour is ideal for making pie crusts, biscuits, cookies, French pastries, and other flaky baked goods. Protein helps to give your finished product structure, so flaky or airy recipes tend to call for lower-protein flour. Using a different type of flour with a higher protein content could make your baked goods tougher or chewier than desired. Is Pastry Flour the Same as Cake Flour? No, cake flour and pastry flour are not the same. With 7-8% protein content, cake flour has even less protein than pastry flour. Plus, cake flour is bleached during milling to weaken its proteins. As a result, cake flour is best for making ultra-light baked goods, such as angel food cake and chiffon cake. Using cake flour instead of pastry flour may cause your baked goods to fall apart from lack of structure. Be sure to use a food scale when measuring either type of flour to get the most accurate measurement. Pastry Flour Substitute If you need a substitution for pastry flour, there are a few alternatives that you can use. However, these options are not guaranteed to serve as a perfect substitute for pastry flour, so there is a chance that they will produce a different texture than your recipe intends. Substitute Pastry Flour with All-Purpose and Cake Flour To create the most reliable substitute for pastry flour, combine 1/2 cup of all-purpose flour with 1/2 cup of cake flour for every 1 cup of pastry flour needed. Substitute Pastry Flour with All-Purpose Flour and Corn Starch If you don’t have cake flour, you can substitute 1 cup of pastry flour for 1 scant (slightly underfilled) cup of all-purpose flour plus 2 tablespoons of corn starch. Pastry flour is a versatile ingredient perfect for creating baked goods such as pie dough, cookies, and biscuits. It has a protein content lower than all-purpose flour and higher than cake flour. This unique balance makes pastry flour an excellent choice for achieving a flaky and light texture in your baked treats. If you don't have pastry flour readily available, you can consult our helpful guide on substituting it with a blend of all-purpose flour and cake flour or all-purpose flour and corn starch.
Marzipan, Frangipane, Almond Paste, and Fondant: What’s the Difference?
In the world of baking and confectionary work, you will find several ingredients that are very similar to each other but serve very different purposes. Marzipan is one of those ingredients that often gets mistaken with another due to its consistency and make up. With names so similar, what is the difference between marzipan and frangipane? What about marzipan and almond paste or marzipan and fondant? We set out to clarify these differences and find out how all of these ingredients are properly used. Shop All Bakery Decorating Ingredients You can use the list below to navigate through the different sections: What is Marzipan? What is Fondant? Marzipan vs Fondant What is Frangipane? Marzipan vs Frangipane What is Almond Paste? Marzipan vs Almond Paste What is Marzipan? Marzipan, also known as almond candy dough, is a smooth and pliable confectionary paste made from almonds that can be used as a cake icing or molded into candies. It features a clay-like consistency that makes it easy to handle. This popular confection is often used in British baking recipes, but variations of marzipan can be found in French and German baking as well. Marzipan can be located in most international supermarkets, sold in a tub or plastic-wrapped log. How to Make Marzipan There are several marzipan recipes available with slight variation, but the basic marzipan ingredients include almonds, sugar, and a binding agent. Persipan is similar to marzipan but is made out of apricot or peach kernels instead of almonds, and is often used as a substitute in the event of nut allergies. Here are some common marzipan recipe options: Ground skinless almonds, powdered sugar, egg whites, and almond extract Almond paste, powdered sugar, and corn syrup Almond paste, sugar, water, and unbeaten egg whites Ground almonds, sugar, glucose syrup, water, and egg whites (optional) Blanched ground almonds, sugar, and starch or sorbitol This is just one recipe for homemade marzipan that you can follow: Cover 1/2 pound of almonds with boiling water Let it sit until cool Pinch each almond to slide the skin off Drain the skinless almonds of any excess liquid Place the almonds in a food processor Add 2 cups (16 oz) of powdered sugar over the almonds Run the processor until the mixture is smooth Scrape down the sides and run the processor for another minute Add 2 egg whites into the mixture Blend until the mixture develops a clay-like consistency Add a 1/2 teaspoon of almond extract and a 1/2 teaspoon of salt, plus any additional spices to enhance the flavor Remove the mixture from the bowl and use immediately or wrap in cling wrap and store in the refrigerator (the mixture can be stored for up to 2 weeks) The final result should produce a malleable speckled-white dough that is ready to use for all sorts of confectionary treats. How to Use Marzipan You can use marzipan in a variety of ways. It can be: Rolled out into a sheet and used as icing on cakes and cupcakes Added in cookie and biscuit recipes to make nutty marzipan cookies Sculpted into decoration such as fruits, animals, bows, etc. for cake decorations or marzipan candy Easily dyed and painted with edible paint because of the neutral marzipan color Used as the sweet center of chocolate covered marzipan candies What Does Marzipan Taste Like? Marzipan has a nutty flavor derived from the almonds in the mixture and can be very sweet. What is Fondant? Fondant is a smooth sugar paste that is popular in bakeries for cake decorating. There are a few different types of fondant as well. Rolled fondant is the more common type of fondant used in professional and amateur baking, however poured fondant can also be found in commercial settings. Fondant can often be found sold in pre-packaged tubs. How to Make Fondant The main ingredient used in a fondant recipe is confectioners sugar regardless of the variation of fondant you make. Rolled fondant is made by mixing powdered sugar, corn syrup, and shortening or vegetable oil until the mixture is firm and pliable. Gelatin is often added as well. Marshmallow fondant is made by melting mini marshmallows in the microwave with some water and then mixed with powdered sugar and vegetable shortening until the mixture is pliable. Poured fondant is made by boiling confectioners sugar, corn syrup, and water until it becomes opaque and creamy in consistency. How to Use Fondant Fondant is mostly used for baking decoration, however the two variations of fondant serve different purposes in the baking world. Rolled fondant and marshmallow fondant tend to be pliable and dough-like in texture. It can be: Dyed to form a variety of colored fondant Rolled out into sheets and layed over cakes as a smooth icing layer Molded into decorations as sculpting fondant for cakes and cupcakes Softened to form gum paste or sugar paste that hardens over time Poured fondant is creamy in consistency. It can be: Used as a filling for candies Drizzled over cakes and cookies for decoration What Does Fondant Taste Like? Fondant can be very sweet and sugary due to the high sugar levels, but provides a neutral taste for icing. Marzipan vs Fondant The similarities between marzipan and fondant are their texture and purpose. They are both malleable and can both be used interchangeably as a solid icing layer over cakes. They are easily dyed to create colorful and eye-catching decorations for cakes and cupcakes, and they are often used to make candies as well. For their differences, marzipan tends to be more pliable than fondant and is less likely to crack when being handled, making it easier to work with. Marzipan features a nutty subtle flavor that complements certain recipes while fondant is a more neutral sweeter alternative. Although fondant has a tendency to dry out when handled, it makes for an excellent substitute if nut allergies are a concern. What is Frangipane? Frangipane is an almond pastry cream that is used as a filling in a variety of pastries and cakes. It has a light and spreadable consistency. Frangipane can often be found as an ingredient in French baking and is typically associated with Christmas celebrations in France. Frangipane is generally sold in a powder form, requiring additional ingredients for its preparation. How to Make Frangipane A frangipane recipe mainly consists of ground almonds, butter, flour, sugar, and eggs. You can follow the steps below to make your own homemade frangipane filling: Add 3 tablespoons of softened butter and 1/4 cups of granulated sugar to a mixing bowl Cream the mixture together until soft Add the 1/2 cup ground skinless almonds to the mixture and blend Add 1 egg and 3/4 of a teaspoon of vanilla extract to the bowl and continue to mix until incorporated Add 1 tablespoon of all-purpose flour and blend into the mixture Place the mixture into a piping bag to begin filling your pastries The final result should produce a light tan cream that is enough for one large frangipane tart or several pastries. How to Use Frangipane Frangipane is used almost exclusively as a custard-like filling for pastries. Here are some pastries that incorporate frangipane into their recipes: Filled Croissants Bakewell Tarts Fruit Tarts Bostocks Jesuite Pastries Pithiviers What Does Frangipane Taste Like? Frangipane has a light sweetness to it and a nutty flavor due to the almonds. Marzipan vs Frangipane Marzipan and frangipane are only similar in the fact that they use almonds and have very similar-sounding names. Their purposes and textures, however, are very different, making them unable to be substituted with one another. While marzipan is a thick and sweet icing dough, frangipane is a creamy and lightly-sweetened filling. What is Almond Paste? Almond paste is a coarse dough-like paste made primarily out of almonds. It is predominately used as an ingredient in recipes for cakes and pastry fillings. You can find almond paste in various French pastry and candy recipes. Almond paste is usually sold in cans at local supermarkets. How to Make Almond Paste Almond paste is made from almonds, a small amount of sugar, oil, and occasionally, an egg. The recipes can vary and may be cooked depending on the added ingredients. Heavy cream or cornstarch can be used to substitute out the egg. You may follow the almond paste recipe below to make your own homemade almond paste: Place 1 pound of blanched almonds in a food processor Add 2 cups (16 oz) of powdered sugar sugar over the almonds Run the processor until the mixture is smooth Scrape down the sides and run the processor for another minute Add 3 egg whites into the mixture Blend until the mixture is fully incorporated Add 1 teaspoon of almond extract Remove the mixture from the bowl and use immediately or wrap in cling wrap and store in the refrigerator (the mixture can be stored for up to 1 week) The final result should produce a coarse beige dough that can be sliced or spread easily. How to Use Almond Paste Almond paste in usually added into recipes and not meant to be enjoyed on its own. It can be used as: A base ingredient for marzipan and frangipane recipes A filling for cakes, tarts, and cookies The center of various candies What Does Almond Paste Taste Like? Almond paste has a distinct almond flavor and is semi-bitter. It only has a mild sweetness since it is used as an additional ingredient in other recipes. Marzipan vs Almond Paste Marzipan and almond paste are easily confused with each other because they are made with the same basic ingredients: almonds, sugar, and some form of binding agent. However, the different ratios of these ingredients in each recipe is what sets these two confections apart. There is also some confusion around marzipan and almond pastes because, very often, marzipan and almond paste will be the same product in the United Kingdom while being different products in the United States, although it is not very common to find marzipan in North America. The ratio of almonds to sugar is the main factor for their differentiation. Almond paste has twice the amount of almonds in it compared to marzipan, making it coarser in texture and less sweet than its counterpart. Their consistency also differs as marzipan is smooth and pliable, almost clay-like, while almond paste is somewhat gritty and spreadable, almost like a cookie dough. Because of their differences, marzipan and almond paste should not be substituted for one another, however you can use almond paste to make marzipan by balancing out the ratio of sugar to almond. While marzipan can often be enjoyed on its own as a candy, almond paste will require a few extra ingredients to turn it into a delicious treat. Often times, it is subtle differences in a recipe that can transform a whole ingredient into another. By understanding the differences between marzipan, fondant, frangipane, and almond paste, you can increase your skill level as a baker and add a variety of delicious recipes into your repertoire.
