- 1½ cups organic unbleached all-purpose flour
- 5 ounces cold European or low moister unsalted butter
- ¼ teaspoon kosher salt
- 3 tablespoons cold water
- 1 large egg yolk
- 1 large egg white, beaten until smooth
Line a cookie sheet with parchment paper so that it fits plat on the pan. Set aside until needed. Adjust oven rack to the lower third level and preheat oven to 425°F, 400°F if you are using a convection oven.
Add the flour to the bowl of a food processor with the metal blade. Remove the cold butter from the refrigerator, and cut into about ¼ inch wide slices. Add the cold butter and salt on top of the flour, place cover securely on top and pulse twice to coat the butter chunks with flour.
Process continuously until a coarse meal has formed. The processing will be loud and then suddenly less and finally start to mum, once it mums stop the machine immediately. Remove the cover and gently feel the flour butter mixture to check if a coarse meal has formed. The mixture should feel cool and slightly grainy like cornmeal. If there are still large pieces of isolated butter, then you need to process a little bit more, but be careful not to over mix which would be beyond the coarse meal stage.
Once you have reached the coarse meal, remove the cover. In a small bowl beat the yolk with the 3 tablespoons cold water until smooth. Pour over the top of the coarse meal halfway between the side of the bowl and the center blade. Place the cover on top and continue processing only until a ball forms and rolls around in the bowl twice. Stop the processor.
Lightly dust the top of a smooth counter with extra all-purpose flour. Turn the dough out onto center of the dusted counter. Dust the top of the dough lightly with flour from shaker. Need the dough gently and quickly until smooth only until smooth. Dust lightly with additional flour only as need to prevent the dough from sticking to the table and your hands.
Form into a round pad with smooth edges, about 6 inches wide. If the dough seems too soft to roll, then refrigerate for 10 minutes. Place the pad of dough on the center of the flour dusted counter. Keep the counter and top of dough lightly duster with flour while rolling. Occasionally glide your under the dough and rotate the it in a circle to ensure it is not sticking to the counter and there is still flour under the dough. If the dough begins to stick to the counter or rolling pin, that’s when you want to dust with flour. It is better to use too much flour than too little, it makes it easier to roll. Roll into a 12-inch circle. Using a dry soft 3-inch wide bristle pastry brush, brush off any extra flour from the dough.
Roll it up around the rolling pin and unroll on parchment lined cookie sheet.
In a small bowl beat the egg white until smooth. Dip a small pastry brush into the egg white and scrap both sides of the brush against the top edge of the bowl. Paint a thin layer of beaten egg white over the top of the rolled dough. If the dough has become warm and soft refrigerate for 10 minutes so that it firms up and becomes more manageable. Save the extra beaten egg white for use later.
- 5 ripe medium size ripe peaches (about 2 pounds)
- 6 tablespoons sugar
- 2 tablespoons tapioca flour
Wash the peaches in cold water and towel dry. Then cut into ½ thick slices, place slices in a large bowl. In a small bowl combine the sugar and tapioca, stir together until evenly blended. Pour over the peaches. Using a rubber spatula or large kitchen spoon fold only until the fruit is covered with the sugar mixture.
Add the peaches to the center of the dough and evenly until halfway to the edge. Gently press the peaches to close any large gaps between the slices.
Glide your hand from the edge under about a 2 ½ inch portion of the dough and fold towards halfway to the center. Continue this making a pleat as you fold each piece of the edge until you have finished and created an outer edge with an open center. Once done, lightly paint the top ring of folded dough very lightly with egg white. Place in the preheated oven on the lower third rack.
After 30 remove from the oven, using the back of a large oval soupspoon gently press oven peaches down to the level of the juices. This will give a simple glaze to the top of the peaches. Return to the oven and reduce heat to 400°F (375°F convection). Continue baking another 15-20 minute of baking until the fruit is tender and the crust is golden brown. Place the pan on a rack for even cooling.
Copyright © July 1, 2015 by Jim Dodge
All rights reserved under International Copyright