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Perfect Brown Butter Bourbon Peach Galette

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A rustic, easy-to-make galette featuring a nutty browned butter crust, juicy peaches caramelized with bourbon, and a hint of vanilla bean. Perfect for summer gatherings or a cozy homemade dessert.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1/2 cup (115g) unsalted butter, browned and slightly cooled
  • 1 tbsp granulated sugar (optional)
  • 1/4 tsp salt
  • 2–3 tbsp ice water
  • 4–5 medium fresh ripe peaches, peeled, pitted, and sliced (about 4 cups / 600g)
  • 1/4 cup (50g) brown sugar
  • 1/2 tsp ground cinnamon
  • 2 tbsp bourbon
  • 1 vanilla bean pod, split and scraped (or 1 tsp pure vanilla extract)
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch (optional)
  • 1 egg beaten with 1 tbsp water (egg wash)
  • 1 tbsp turbinado sugar or coarse sugar

Instructions

  1. Brown the butter: Melt 1/2 cup unsalted butter over medium heat, swirling occasionally until golden brown and nutty, about 5-7 minutes. Remove from heat and cool slightly.
  2. Make the dough: In a large bowl, combine 1 1/4 cups flour, 1 tbsp granulated sugar (optional), and 1/4 tsp salt. Pour in cooled brown butter and mix until crumbly. Add ice water 1 tbsp at a time until dough just comes together. Shape into a disk, wrap, and chill for at least 30 minutes.
  3. Prepare the peach filling: Toss sliced peaches with 1/4 cup brown sugar, 1/2 tsp cinnamon, 2 tbsp bourbon, vanilla bean seeds or extract, 1 tbsp lemon juice, and 1 tbsp cornstarch (if using). Set aside to macerate.
  4. Roll out the dough: On a floured surface, roll dough into a 12-inch circle about 1/8-inch thick. Transfer to parchment-lined baking sheet or cast iron skillet.
  5. Assemble the galette: Spoon peach mixture into center, leaving a 2-inch border. Fold edges over peaches, pleating to form rustic crust.
  6. Apply egg wash and sugar: Brush crust edges with egg wash and sprinkle with coarse sugar.
  7. Bake: Bake at 400°F (200°C) for 35-40 minutes until crust is golden and filling bubbly. Cover edges with foil if browning too fast.
  8. Cool and serve: Let cool on wire rack for at least 15 minutes before slicing.

Notes

Do not rush chilling the dough for a flaky crust. Watch butter carefully when browning to avoid burning. Use ripe but firm peaches. Cornstarch helps prevent runny filling. Fold galette edges gently for rustic look. Tent crust edges with foil if browning too fast. Reheat leftovers in 350°F oven for 8-10 minutes to crisp crust.

Nutrition

Keywords: brown butter, bourbon, peach galette, rustic dessert, summer dessert, easy galette, homemade dessert, fruit tart

Find it online: https://fizzlefork.com/perfect-brown-butter-bourbon-peach-galette-recipe-easy-homemade-dessert-ideas/