So, yes, it’s true: all of these photos ARE for a peach galette, and although it IS 80 degrees as I write this, it is also September (though here in NYC you’d really never know it), and my guess is you’re looking to make galettes with fall and winter fruit right about now – Italian plums, apples, pears – I get it. And that’s the beauty of this recipe: all of the above mentioned fruit work, and then some.
When substituting one fruit for another in a pie or rustic tart (read: galette) the tricky part is adjusting the thickener (in this instance, arrowroot powder) and the sweetener. But here, the 1 1/2 tablespoon thickener called for works with something as soft as peaches or berries, and as firm as apples. Moreover the sweetener, 1/2 cup granulated sugar for 3 cups of fruit, also is just about perfect with summery fruits and not so summery fruits, and you can always add a bit more, if need be. 
Moreover, the cream cheese crust that you will (easily) roll out and lovingly fold around said fruit, is a breeze to work with, incredibly flaky (read: tasty) and truth be told my go-to crust from here on out. 
In short, apologies for the peach pics – wish there were some apple and pear ones thrown in for good measure – and there just might be some time soon!! – but the point is, this recipe is going to set you up no matter the season. the weather, etc. And I’m hoping that means that you won’t hold a grudge despite all of the no-longer in season peaches illuminated on your screen . . .
[yumprint-recipe id=’120′]Got a hankering for fruit desserts? I can help with that!
