Patter Fam Sauces

Peach Gallette/Buckle/Crostata
1 – egg beaten
1 T water
4 cups of fresh or frozen peaches
½ cup unsalted butter
3 T flour
¼ cup water
½ cup granulated white sugar
2 cup brown sugar
¾ cup oats
¾ cup flour
1 tsp. cinnamon
½ cup cold unsalted butter

Defrost puff pastry and roll out.  Place in a 9-10” greased cast iron skillet.
Preheat oven to 400 degrees.
Melt the ½ cup of butter in a saucepan.  Add the 3 T of flour and stir until it begins to form a paste.  Add the ¼ cup water, ½ cup white sugar and 1 cup of brown sugar and stir over medium heat until it comes to a boil.  Reduce heat and simmer 3-5 minutes.

Arrange peaches in the bottom of the pastry.  Pour the butter and sugar mixture over the peaches until all the peaches are covered.  Gently fold the pastry dough over the edges of the peaches. Mix one egg and water together and whisk to make an egg wash. Brush the pastry dough with the egg wash.

Bake for 30 minutes

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream






Check out all the classes that we used this recipe in:



Written by Joyce Peters — May 07, 2016

Leave a comment

Please note: comments must be approved before they are published.


We are so glad you are visiting with us today. We are excited to share the Gospel of Good Taste with you in a variety of ways.