Baking Classics: Walnut-Brown Sugar Stone Fruit Galette

French Rolling Pin. How To Make Pate Sucree Nectarine Galette By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Pastry Pin Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Southern Entertaining ButtermilkLIpstick Pastry Chef TV Cooking Personality How To Make Laminated Dough Pastry Dough Croissant Dough Classic Baked Goods Pastries Breakfast Danish Pastry Birmingham AlabamaBaking Classics

The Technique

Walnut-Brown Sugar Stone Fruit Galette

A combination of stone fruits may be used to create irresistible galettes that may be served for a number of summer gatherings. Nectarines, peaches, plums & cherries star in this beautiful tart so top the pastry however you so choose. Only half of a recipe of Buttermilk Pâte Sucrée will be needed in order to prepare the dessert. Make two & double the filling ingredients or handcraft a few Nectarine Galettes with the remaining dough. Learn how to make a lovely dessert guests will absolutely love. 

Walnut-Brown Sugar Stone Fruit Galette By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine Summer Galettes, Pies, Tarts Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Pastry Chef TV Cooking Personality Birmingham Alabama

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makes 6 servings

Buttermilk Pâte Sucrée
1 lb assorted firm, ripe fresh stone fruits such as peaches, white nectarines, plums & cherries, pitted & sliced
1/2 cup Walnut-Brown Sugar Streusel

Prepare the Buttermilk Pâte Sucrée as directed. Divided the dough in half. Wrap one portion in plastic wrap & save for another use. Roll the remaining piece of dough using a French rolling pin between plastic wrap into a 10-inch circle to a 1/4-inch thickness. Remove one piece of plastic wrap from the chilled dough then invert onto a parchment paper-lined half sheet pan. Remove the remaining piece of plastic wrap. Top with the fresh fruit, about 12-ounces once properly prepped. Crumble the Walnut-Brown Sugar Streusel over the fruit. Fold the excess dough over the ingredients forming a rustic, freeform tart. Freeze 30 minutes or chill 1 hour

Preheat the oven to 425 degrees. Bake in the lower third portion of the oven 35 minutes or until the crust is golden & the fruit juices are bubbly. Remove from the oven. Serve warm with ice cream, if desired. 

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FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Walnut-Brown Sugar Stone Fruit Galette

When the fruit is more ripe, expect the juices to spill out onto the pan during baking. It is not necessary to peel the peaches, nectarines or the plums for this recipe application. In order to slice it, use a paring knife to cut around the pit for a crisp look. For pointers on choosing fruit for summer pies, tarts & galettes, look to The Recipe Blueprint: Fruit Diction to guide you.

Walnut-Brown Sugar Stone Fruit Galette By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine Summer Galettes, Pies, Tarts Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Pastry Chef TV Cooking Personality Birmingham Alabama

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A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Walnut-Brown Sugar Stone Fruit Galette By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine Summer Galettes, Pies, Tarts Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 1

 Prepare the Buttermilk Pâte Sucrée as directed. Divided the dough in half. Wrap one portion in plastic wrap & save for another use. Roll the remaining piece of dough between plastic wrap into a 10-inch circle to a 1/4-inch thickness. Remove one piece of plastic wrap from the chilled dough then invert onto a parchment paper-lined half sheet pan. Remove the remaining piece of plastic wrap. Top with the fresh fruit, about 12-ounces once properly prepped.

Walnut-Brown Sugar Stone Fruit Galette By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine Summer Galettes, Pies, Tarts Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 2 

Crumble the Walnut-Brown Sugar Streusel over the fruit. Fold the excess dough over the ingredients forming a rustic, freeform tart. Freeze 30 minutes or chill 1 hour. Preheat the oven to 425 degrees. Bake in the lower third portion of the oven 35 minutes or until the crust is golden & the fruit juices are bubbly. Remove from the oven. Serve warm with ice cream, if desired.  

The Tune
“Summertime” Billie Holiday
httpa://www.youtube.com/watch?v=uYUqbnk7tCY

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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