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Honey Cardamom Peach Galettes

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Oh, hey there! We’re back from our last summer vacation. We headed up to Seattle for the week to visit with family, see the sights, and of course eat some amazing food. I had to stop by Dahlia Bakery when I was there (absolutely love the cookbook) and it was amazing as expected. We tried the banana bread, the fig bar and a lemon bar – all of which were delicious. We drank lots of fabulous coffee from some small, local coffee shops, hit up Trophy for some cupcakes and ate at quite a few farm to table restaurants that were super yummy.

Obviously, when I got home, I was really inspired to bake. So, I made these crazy delicious honey cardamom peach galettes and they certainly did not disappoint. Make these for your next outdoor BBQ. Maybe for labor day festivities. Make these just because they’re so good.

Honey Cardamom Peach Galettes

I’ve been wanting to create a galette recipe, or a freeform pie, for the blog for a while now and I knew peaches would make the perfect filling. I could smell these giant peaches when I walked into the grocery store. Really, have you seen the size of some of these peaches? Being a huge fan of peaches, I never need an excuse to bake with them. Especially when they’re in season. I spiced them up with some cinnamon and cardamom, brush the finished galettes with honey and finished them with a sprinkle of crushed pistachios. The flavor combination is SPOT ON. Peaches, cardamom and honey are made to be together – a match made in baking heaven.

For my honey cardamom peach galettes, I used my go-to all-butter pie crust recipe. It’s super easy to make (food processor for the win) and produces a buttery, flaky crust every time. I made a full batch of dough to create 6 individual galettes.  A full batch of the pie dough will make two full size galettes, half the recipe for one full size galette. I rolled out the dough and used a 6″ cake board to cut rounds out of the dough. You could also use a cake pan or a bowl instead, just something with a 6″ diameter will work.

Honey Cardamom Peach Galettes

It’s important to always be working with cold pie dough. Be sure to refrigerate your dough rounds while preparing the peach filling. Just like with any fruit, taste the peaches to see how sweet they are. This will help you determine if you will need more or less sugar for the filling. My peaches were perfectly ripe and sweet, so I didn’t use as much brown sugar. Don’t forget that there will be honey brushed on top that will also add additional sweetness. Mix together peeled, sliced peaches (I like to slice mine 1/4 inch thick), lemon juice, cornstarch, cinnamon, cardamom, vanilla bean paste, and brown sugar.  The peaches will naturally start to macerate a bit but don’t get rid of that flavor syrup. It will be added to the galettes before baking.

Distribute the peaches onto the dough rounds, about a 1/2 cup of peaches per galette. Leave about a 1 1/2 inch border around the perimeter of each. Fold the dough up and over the peaches,  section by section to create a circular shape, pressing lightly to seal at the edges of each intersection. There’s really no right or wrong way to fold over the dough. You just want the pie dough to fully encase the peaches and form a barrier so all the juices won’t seep out.

Honey Cardamom Peach Galettes

Place the galettes back in the fridge to firm back up before baking. Doing this will ensure that they keep their shape while baking. Once the dough has firmed up a bit, they’re ready to be baked. Distribute the reserved peach syrup over the galettes, avoiding the crust. To get that golden brown crust color, brush the crusts with an egg wash. Sprinkle the crusts with some turbinado sugar for some extra crunch and sweetness. Bake the galettes until they are golden brown and bubbling. Baking at a higher temperature also ensures that the crust browns and retains it’s shape while baking.

Melt the honey for a few seconds in the microwave or in a saucepan and brush a liberal amount over each of the galettes. The honey adds delicious depth of flavor but also gives them an appetizing glossy finish. Sprinkle the honey cardamom peach galettes with some chopped pistachios and they are ready to be served. Husband prefers his with vanilla bean ice cream. I like them without – they don’t need anything else, they’re perfect on their own.

Honey Cardamom Peach Galettes

If you try my honey cardamom peach galettes, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

For more summery treats check out these recipes:

Roasted Peach Crisp Ice Cream

Meyer Lemon Ginger Tart with Toasted Honey Meringue

Honey Cardamom Peach Galettes
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Honey Cardamom Peach Galettes

Spiced peaches encased in a flaky all-butter pie dough baked until golden brown and bubbly, then brushed with honey and sprinkled with chopped pistachios

Course Dessert
Cuisine American
Keyword Honey Cardamom Peach Galettes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients

All-Butter Pie Dough:

  • 3 cups (360g) all-purpose flour
  • 2 tsps granulated sugar
  • 1 tsp fine sea salt
  • 1 cup (226g) unsalted stick butter, cold, cut into cubes
  • 7-10 tbsp ice cold water

Peach Filling:

  • 3 cups (1.5 lbs) peeled and sliced peaches - I used 4 large peaches
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1/2 tsp vanilla bean paste
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 3 tbsp light brown sugar
  • 1/4 tsp fine sea salt
  • 1 egg
  • 1 tbsp heavy cream or milk
  • 3 tbsp honey
  • 3 tbsp chopped pistachios
  • Turbinado sugar, for sprinkling

Instructions

Make the pie dough:

  1. Place the flour, sugar and salt into the bowl of a food processor and pulse to combine. 

  2. Scatter the cold butter cubes over the flour mixture. Pulse until the mixture is coarse, with some pieces of butter about the size of peas.

  3. Pulsing in 5 second bursts, drizzle in the ice water. Pulse until the mixture starts to form large clumps and begins to come together into a ball.

  4. Turn the dough out onto a very lightly floured surface. Divide the dough in half and shape into disk. Wrap each piece with plastic wrap and place into the refrigerator for an hour. Pie dough can be refrigerated for three days or frozen for three months.

  5. Once the dough is chilled, lightly flour your work surface. Roll the dough out, about 1/8 inch thick, about 12" round. I like to lay parchment paper on my dough before rolling out to keep the dough from sticking.

  6. Using a 6" cake round, cut out three 6" rounds out of the dough. Place the dough rounds on a parchment lined sheet pan.

  7. Repeat steps 5-6 for the second disk of pie dough. You should have six 6" disks. Place the disks back into the refrigerator to keep cold while preparing the peach filling.

Preparing the galettes:

  1. Preheat the oven to 425F. 

  2. In a medium bowl, combine the peeled and sliced peaches, lemon juice, cornstarch, vanilla bean, cinnamon, cardamom and brown sugar. Stir to combine thoroughly. 

  3. Place 1/2 cup of the peaches into the center of each dough round, laying the peaches flat and leaving an inch and a half or so around the perimeter of the dough rounds. Reserve the syrup left over from the peaches macerating.

  4. Fold the edges of the dough over, overlapping slightly. Gently press where the dough intersects to help the dough keep it's shape while baking. 

  5. Place the galettes into the refrigerator for 30 minutes.

  6. When ready to bake, evenly distribute the reserved syrup over the galettes.  

  7. Mix the egg with a tablespoon of milk or cream. Brush the mixture onto the galette edges. Sprinkle the edges with turbinado sugar.

  8. Bake for 23-26 minutes or until the crust has turned golden brown and the filling is bubbling.

  9. Microwave the honey for 10 seconds or heat in a small saucepan until just warmed through and thinned. 

  10. Brush the honey over the peaches. Sprinkle the chopped pistachios over the peaches and serve warm or at room temperature.

Sweet Tart Dough

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One of the many fundamental recipes every baker needs in their repertoire is a recipe for a sweet tart dough, or pate sucree’. Similar to a pie dough, sweet tart dough creates a buttery, sturdy crust perfect for filling with curds, custards,  fruit, and much more.  Sweet tart dough differs a bit from pie dough as tart dough is sweeter and more cookie-like, reminiscent to a sable’ cookie, while pie dough has a small amount, if any, of sugar and is more flaky and crisp in texture.

Pie dough and tart dough are very similar, using many of the same ingredients – flour, sugar, butter and salt but with sweet tart dough containing an egg or egg yolk. All purpose flour is used in this recipe, helping to create a perfectly tender crust. Not too delicate and not too tough. Confectioner’s sugar is used here because it provides more of a melt-in-your-mouth, fine grained crust than granulated sugar would. Salt is added for flavor. An egg yolk is added for structure, and also contributes to browning. Cream is used to help bind the dough together and allow the dough roll out easier. You can skip the cream and use a full egg if you wanted to, though the crust will not be as tender. I have done this plenty of times and it’s still perfectly delicious.

Perfect Tart Dough

I always make pie dough in a food processor and my sweet tart dough is no exception. I love the ease of it and it comes together much faster than doing it by hand. You’ll want to make sure you don’t overwork your dough. Just as with hand mixing your dough, be sure not to over process your dough in the food processor. Pulse just to combine.

Cold ingredients are key to a good pastry dough. I like to grate my super cold butter on the large grates of a box grater before adding it to my dry ingredients. Using grated butter ensures that the butter is uniform and evenly distributed in the flour mixture. Once the butter is added and combined, the mixture will look like coarse meal. Next, process in the egg yolk, cream and vanilla and pulse to form large clumps and curds. The photo above is what your dough should like when you’re done processing it.

Allow the dough to chill before rolling out. This relaxes the dough and makes it easier to roll. Roll the dough out on a lightly floured surface. If you would like, you can also roll out the dough between two pieces of parchment. For a standard tart shell, roll the pastry out to a 12″ round, about 1/8 inch thick.  You can certainly roll your dough a bit thinner or thicker, depending on your preference. I find that I prefer to use a slightly thicker tart shell for tarts made with curds, and fruit.

Place the rolled dough into the 9.5″ removable bottom tart pan. I use this traditional fluted tart pan. I find that the best way to do this is to take the removable bottom from the tart pan and slide it under the dough. Center the dough over the pan bottom, pick up and place into the tart pan. Ease the dough into the pan, taking care not to stretch the dough and making sure the dough is flush to the pan. Trim off the excess, then it’s off to the freezer to firm up before baking. Freezing the pastry completely will help prevent the tart shell from shrinking.

Once the tart shell is chilled completely, it’s lined with oiled or buttered aluminum foil and filled with pie weights (or uncooked rice, dried beans, etc.).  This is to allow the tart to cook weighed down to prevent the crust from puffing up and distorting while baking. After the tart’s initial bake, the foil and weights are removed and it’s baked for a bit longer. For a partially baked shell, for tarts that will be baked further with their fillings, only a few more minutes of baking are required to dry out the pastry a bit more before filling. For a fully baked tart shell, bake until a light golden brown. I like to bake mine a deeper golden brown. Where there is browning, there is flavor.

Sweet Tart Dough

Sweet tart dough can also be made in advance. Dough can be refrigerated for up to 3 days, wrapped tightly in plastic wrap. It can also be frozen for up to a month. Just thaw overnight in the refrigerator before using. It can also be baked, cooled and stored at room temperature in a ziptop bag for up to two days.

If you make a tart using my sweet tart dough recipe, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

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Perfect Tart Dough

Buttery, tender sweet tart dough perfect for any filling

Prep Time 10 minutes
Cook Time 35 minutes
Chilling 1 hour 30 minutes
Total Time 45 minutes
Servings 8 servings

Ingredients

  • 1 1/2 cups (180g) all purpose flour
  • 1/2 cup (56g) confectioner's sugar
  • 1/2 tsp fine sea salt
  • 1 stick (113g) unsalted butter, very cold and grated on a box grated
  • 1 egg yolk
  • 2 tsp heavy cream
  • 1/2 tsp pure vanilla extract

Instructions

  1. Place the flour, confectioner's sugar and salt in the bowl of a food processor. Pulse a couple times to combine. 

  2. Scatter in the cold, grated butter over the flour mixture. Pulse a few times to evenly distribute. The mixture will be clumpy, resembling coarse meal.

  3. Whisk together the egg yolk and the cream in a small bowl. Add the egg yolk mixture while pulsing. Pulse the mixture until it starts sticking together, forming large clumps. It's ok if there is still some flour that hasn't been fully incorporated.

  4. Pour the mixture out onto your work surface. With a light hand, knead just a few times to incorporate all of the flour and to ensure everything is thoroughly incorporated.

  5. Flatten dough into a disc, about an inch thick and wrap in cling film. Refrigerate for 45 minutes.

  6. Place your chilled dough on a lightly floured surface. Let the dough sit for a 5-10 minutes until pliable. Roll out your dough into a 12" circle, about an 1/8 inch thick. 

  7. Place the dough over your tart pan and quickly ease the dough into the pan. Avoid stretching the dough. Use the tips of your fingers to ensure the dough is flush with the bottom and sides of the pan. 

  8. Trim the excess dough off the top of the pan. Take another look at your tart dough, checking for any tears, gaps or uneven edges, Use the excess dough to fill in those spots.

  9. Place the tart shell into the freezer for at least an hour.

  10. Preheat the oven to 400 F. Lightly spray a piece of aluminum foil with cooking spray. Press the foil into the tart shell, covering the edges. Fill the shell with pie weights.

  11. Place the tart shell into the oven and bake for 22-25 minutes. Carefully remove the foil and pie weights. 

  12. For partially baked shell, continue baking for 5 minutes more. Proceed to your recipe for further instructions. 

  13. For a fully baked shell, continue baking for 10 minutes longer or until golden brown. Be sure to keep an eye on the edges of the tart so they don't burn. Place on a wire wrack to cool completely.