mason jars

This past year I have developed a mild obsession with mason jars. New and old, big and small. 

I put everything in them. Candy in the old-zinc topped ones and flour, sugar and walnuts in the new ones. 

I have yet to advance to the stage where I use them for their intended use... my Aunt Carrie has no such problem and a few weeks ago gave me a gorgeous jar of summer peaches. 

And now thanks to Tracy Porter's blog: 

(http://tracyporter.com/blog/eating-gathering/tracy-porter-rustic-peach-galette)

I have the most yum yummy recipe to use them in. 

TRACY PORTER RUSTIC PEACH GALETTE

DOUGH RECIPE
1-1/4 C. all purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1 stick cold unsalted butter, cut into small pieces
1/4 C. ice water

PEACH FILLING
1-1/2 C. sliced peeled peaches
4 Tbsp. sugar
1 Tbsp. cornstarch
1/2 tsp. ground cloves
1/2 tsp. cinnamon

FINISH
1 egg + 1 Tbsp. water
4 Tbsp. Turbinado (sugar in the raw)
1 Tbsp. butter

WHIPPING CREAM
1 quart heavy whipping cream
2 Tbsp. sugar
1 tsp. vanilla
Whip until you begin to see soft peaks… luscious!!!

Preheat oven to 400F.

Place flour, salt, and sugar into the bowl of a food processor. Process for a few seconds to combine. Add the butter and process until the mixture resembles small pebbles… about 10 seconds. With the machine running, add in the ice water slowly. Keep machine running until dough just holds together. DO NOT process for any longer. Turn dough onto a floured work surface, flatten into a disk, wrap with plastic, and refrigerate for at least one hour.

Boil a pot of water. Score bottoms of peaches, add them into the boiling water. They should be pulled out in about 30 seconds and immediately submerged into an ice bath. The peels should slip right off. Slice peaches and place in a bowl along with all peach filling ingredients. Combine well and set aside.

Roll out dough on a floured surface until it is about 1/8 inch thick. Place dough onto a parchment paper covered baking sheet.

Plunk peach mixture into the center of the dough, keeping about a 1-1/2 inch border. Bring border dough up and roughly pinch it together. (No fancy business here… this is rustic.)

Brush dough with the egg wash. Sprinkle entire galette with the Turbinadosugar. Dot peaches with butter.

Bake for 40 minutes at 400F on the middle rack.