I hope you've taken advantage of the wonderful bounty of white peaches this summer.
If you haven't they are so good. To me, a white peach is far more "peachier" than a regular
They are so fragrant; a true smell of summer.
I love their smell so much that when I get a fresh batch of them, I place a few in a bowl, right next to my night stand so I can smell them while I sleep at night.
Try it, it's wonderful, the peach smell mixing with the summer winds blowing in through the window?
A summer memory you will never forget.
If you want a really flaky crust, work that dough as little as possible, just mix the dry ingredients
with the butter until just combined, wrap up in plastic wrap and let it rest at least five hours or
better yet overnight.
I like to roll it out while it's still in the plastic wrap until I have to unwrap it and finish up the edges.
Those edges are just like a crispy croissant. Heavenly!
If you don't have a 8 or 9 inch tart pan, I'm fairly certain this would make a perfect galette.
Just make sure your edges are nice and sealed, and you bake it on parchment paper on a
Lastly, as soon as you get dough ready in pan, place in fridge again--always keep this dough cold!
Then I placed it back in fridge).