Sunday, September 14, 2014

Peach Galette with Cream Cheese Ice Cream.


Tracing thumb
round, smooth, fuzz.

Breaking crust
crisp, cracking, flake.

Sinking spoon
cold, creamy, scoop.

And juice spills, 
ice melts,
crumbs follow.


Peach Galette

time one hour preparation, 45 minutes baking
yields one 26cm galette

280g flour
2 Tbsp. sugar
3/4 tsp. himalayan salt
200g butter
100ml ice water

Whisk flour, sugar and salt together. 
Cut butter into flour and using the back of a fork or a pastry cutter, incorporate butter into flour mixture until butter is in small pieces. 
Add ice water and continue to stir with fork until mixture comes together to form a mass. 
Add more ice water if necessary, one tablespoon at a time. 
Gently form mass into a ball and divide into two equal pieces. 
Shape each piece into a ball, wrap in plastic wrap and chill until ready to use.

100g marzipan
50g sugar
60g butter
1 Tbsp. rum
1 egg
750g peaches, cut into thick slices
1 Tbsp. butter
1 Tbsp. sugar

cream cheese ice cream for serving

Make the frangipane: 
In the bowl of a stand mixer or food processor, combine almond paste, sugar and room-temperature butter. 
Beat until combined, then add rum and egg and beat until smooth, or until only small lumps remain. 
Set aside. 
Assemble the tart: On a lightly floured work surface, roll one disk of dough out approximately into an 28cm circle, using flour as needed to prevent sticking. 
Line a rimless cookie sheet (or upside-down jelly roll pan) with parchment paper. 
Transfer dough to parchment paper and chill for 10 minutes in the refrigerator. 
Spoon the frangipane in center of tart and spread toward the edges, leaving a 2-inch border all the way around. 
Arrange the fruit in concentric circles over the frangipane. 
Preheat the oven to 400ºF. Finish the tart by folding the exposed border over the tart on itself, crimping to make a folded-over border. 
Chill tart again in the refrigerator for 10 minutes. 
Brush dough with butter and sprinkle sugar over entire tart. Place in the oven for 35-45 minutes or until crust is golden. 
Let cool for five minutes on tray then slide parchment paper and tart onto a cooling rack. 
Let cool another 20 minutes before slicing. 
Serve with cream cheese ice cream.

Cream Cheese Ice Cream

time 20 minutes preparation, 20-30 minutes freezing
yields around 500ml

50g egg yolks
40g sugar
200ml cream
160g milk
50g sugar
140g cream cheese
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract

In a heatproof bowl, whisk the yolks with the first amount of sugar.
Set aside.
In a heavy saucepan, stir together the cream, milk, and sugar.
Put the pan over medium-high heat, bring to a simmer.
Scoop out half a cup of the hot mixture and mix well with the egg yolks.
Add the yolk mix back into the cream and stir until thickened.
Remove from heat, strain over the cream cheese, mix and refrigerate.
Once cooled, add lemon juice and vanilla.
Once cool, freeze in your ice cream machine according to the manufacturer's instructions.