Boozy Peach Apricot Galette with a Bourbon Brown Sugar Glaze
I absolutely adore rustic style galettes. They are open tarts that don’t require a huge amount of messing around. They are a simple way to showcase beautiful, in season produce along with buttery, shortcrust pastry. This Boozy Peach Apricot Galette with a Bourbon Brown Sugar Glaze is incredibly simple yet bold in flavours. Fruity, juicy peaches and apricots paired with a buttery, sweet pastry and a sweet bourbon glaze result in a phenomenal taste experience.
So how do I make this Boozy Peach Apricot Galette with Bourbon Brown Sugar Glaze from scratch?
This recipe sounds very impressive but it comes together quite easily. It starts off with a sweet shortcrust pastry (pate sucree) base. This can be bought in premade from a supermarket, like this shortcrust pastry by JustRol, or a local bakery or you can make it at home. I have a recipe here for a simple sweet pastry. I usually make 2 or 3 times this amount if I’m doing a lot of baking that week. Or I freeze off the extra portions.
Assembling the galette
Begin by rolling out your chilled sweet pastry on a lightly floured surface. Roll it out to about the same thickness as a coin. You want the pastry to be sturdy but not too thick that it overwhelms the fruits. Next, take a large 12 inch round cake tin and use it as a guide to trim off excess pastry. Transfer this pastry disc to a lined flat baking tray.
Slice up your peaches and apricots evenly. Place any end slices, mushy bits or slices that aren’t intact into a small bowl. Mix in the cornflour and sugar to this. Spread evenly over the base of the pastry, leaving a few cm around the edge. Arrange the sliced fruit on top of this however you like. You can place them in rows like I have, or fan them out. Or simply throw them on rustic style.
Start to seal up the edges of the pastry, working with small bits at a time, until all the edges have been folded over the fruit. Brush the pastry lightly with milk and sprinkle brown sugar over the pastry and fruits. Bake for 30-40 minutes until evenly golden brown.
Bourbon Brown Sugar Glaze
This sweet, boozy glaze gives the perfect touch of sweetness and extra flavour punch to really heighten the flavours of the galette. If you’re making this for kids, or don’t want your galette to contain any alcohol, simply take the bourbon our of this recipe and replace with 1 tsp vanilla extract. As always, make sure to choose a high quality bourbon for this recipe, like Makers Mark or Buffalo Trace. Jack Daniels or Jim Beam will also do in a pinch if necessary.
Begin making this syrup by adding the brown sugar and water to a small saucepan. Boil on a medium/high heat for 10-15 minutes until the syrup has reduced and started to thicken slightly. Pour the bourbon into the syrup and whisk briefly. Cook for another minute and then leave to cool. Once the galette is fully baked, brush this glaze on liberally while still warm. Drizzle slices of galette with remaining syrup.
This syrup is equally good drizzled over a simple bowl of ice cream.
What’s the difference between a galette and a crostata?
A galette originates from French cuisine and a crostata is Italian. They are however, both free form open faces tarts. Free form means they are formed without the help of a tart tin or any kind of baking tin. They are formed on a flat baking tray. Galettes and crostatas both contain pastry bases with some kind of filling (usually fruits or vegetables). They can be sweet or savoury and are typically associated more with rustic style cooking. So, to sum it up, they’re pretty much the same! They simply originate from different cuisines.
Can I use other fruits than Peach & Apricot for this galette?
You sure can! Apple galettes are absolutely amazing, as are a number of fruits. Cherries, plums, pears and berries are all fruits that are delicious in galettes. You could also make a savoury shortcrust pastry and fill with vegetables instead. Think tomatoes, shallots, leeks, courgettes (zucchini for my american friends), mushrooms or potatoes.
Can I freeze this Peach Apricot galette?
Absolutely! My favourite way to do this is to freeze the galette raw. This way, you can make a few at a time if you happen to have a lot of fruit. If you don’t eat a lot of galette at a time, you can scale this recipe down and make mini galettes instead, perfect for the freezer. Freeze them raw on a flat baking tray and once frozen solid, wrap them well in cling film or pop into a ziploc bag. When you are ready to eat them, remove from the freezer, place onto a lined flat baking tray and pop into a fully preheated oven and bake for 40-50 minutes until golden brown.
Help! The bottom of my galette is soggy! Where did I go wrong?
The bottom of your galette could be soggy due to a number of reasons.
Ingredients: Make sure you follow the recipe exactly as it says. If you accidentally use self raising flour instead of plain flour, this could result in a more cakey type pastry which may results in a softer pastry. Also, do not forget to add cornflour to your fruits, even if you are going for rustic style. The cornflour helps absorb any excess liquid coming from the fruits. If the fruits are too juicy and don’t have cornflour to soak them up, all those juices will just run straight into your pastry which will results in a soggy bottom.
Oven Temperature: Similar to cake making, make sure the oven has been preheated adequately. If the oven isn’t hot when you put the galette in the pastry may start to melt before it starts to cook. Thi can lead to a soggy bottom.
Recommended Equipment
For more Pastry Recipes, check out my Pastry Category, here.
Maybe you’re interested in Cake Recipes? Take a peek at my Cake Category, here.
Peach and Apricot Galette with a Bourbon Brown Sugar Glaze
Equipment
- Rolling Pin
- 12 inch round cake tin
- Sharp Knife
- Small Bowl
- Pastry brush
- Flat baking tray
Ingredients
- 1 batch sweet pastry (about 1/2 kilo total weight) store bought or made
- 400 grams Peaches and Apricots, mixed
- 50 grams granulated light brown sugar
- 10 grams cornflour
- 10 grams milk
Bourbon Brown Sugar Syrup/Glaze
- 100 grams light brown sugar
- 50 grams honey
- 200 grams water
- 50 grams bourbon
Instructions
- Preheat the oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- Remove the stones from each fruit and slice all the apricots and peaches evenly.
- Take any end bits or mushy bits and add them to a small bowl along with the cornflour and 30 grams of brown sugar. Mix together to coat.
- Lightly flour a work surface and roll out the sweet pastry. Using the 12 inch cake tin as a guide, cut the pastry.
- Transfer the pastry to a lined flat baking tray and spoon the mushy bits on to the middle of the pastry.
- Fan out the peach and apricot slices either in lines or in a circular pattern, leaving a 5 cm edge.
- Take the edges of the pastry and press them inwards and on top of the edges of the sliced fruits.
- Brush the pastry lightly with milk and sprinkle the rest of the brown sugar over the pastry and fruits.
- Bake for 30-40 minutes until all the pastry has turned an even golden brown.
Bourbon Brown Sugar Syrup
- While the galette is baking, add the brown sugar, honey and water to a small saucepan.
- Boil for 5-10 minutes until the syrup begins to thicken.
- Add in the bourbon and whisk well. Allow to boil for another minute and take off the heat.
- Once the galette is baked, brush the syrup over the fruits and drizzle a bit more to serve.
1 Comment