Individual Galettes

I was out of peaches and asked my ex-husband to pick some up for me at costco when he went the next time ( he goes almost everyday). He called me and said they were out but that he almost picked me up some nectarines instead. I was like I'm glad you didn't because I don't like them as much and he laughed and said they are the same thing and I indignantly said no they weren't they taste totally different. Now let me interject here and tell you that he has a minor in horticulture but I still wasn't a believer so I did some research on the internet finding out of course that he was right. I then decided to see if I was the only idiot that thought they were vastly different, apparently, I was.

The article I read explained that nectarines are just a recessive peach and can show up randomly on a peach tree and they have different names for retail purposes. It also said that Europeans preferred white flesh peaches (lower acid, milder flavor and sweeter) while Americans preferred the more robust less sweet yellow peach.

I love doing taste tests and well this is just screaming for one. I wanted the ripest best quality of all fruits involved so I bought peaches both white and yellow and nectarines both white and yellow and let them ripen up to eating perfection. I didn't want my results skewed by a particular fruit not tasting good because of under ripeness or over ripeness. I conducted my taste test and have found that I am in fact pure American and prefer the yellow fruit by far and I also like peaches better regardless.
Now I have a over abundance of fruit and need to do something with the white peaches and nectarines because I don't want to just eat them, that is what the yellow ones are for!

 Any stone fruit would work and a mixture would be good I think but next time it's going to be yellow peaches that is if I can keep from just eating them. This is what I did with the white peaches and nectarines.

5 white peaches and nectarines sliced and then each slice cut in half, my fruit was the size of softballs
3 T sugar
1 T southern comfort
1 t vanilla
Marinate the fruit for a few hours or overnight

Pastry recipe
2 C all purpose flour
14T unsalted butter cold cut into cubes
1/3 C sugar
1/3 C cold water out of the refrigerator
1/2 t salt
1/2 T apple cider vinegar
Mix the sugar and vinegar with the water and put back in the refrigerator. In a food processor put in the flour and salt and mix then add the butter and pulse until there are only small chunks of butter mixed in...just a few times...you want chunks of butter to make the dough flakier. Pour the flour mixture into a bowl and make a well in the center. Take out the sugar water and give it another stir. Pour into the well and mix with a fork until dough comes together and then turn out onto a floured surface and knead forming a disk. Cover in plastic wrap and chill for an hour or overnight.
Take dough out and roll out between parchment paper to about 1/8 inch thick. Chill another hour or two. Cut out about 4 inch disks and then roll them out a bit more giving them uneven edges. Place them on a baking sheet.

Drain the fruit.

Place a couple of tablespoon of fruit in the center of the dough disk. Fold over the sides working around leaving the center open securing with an egg wash of 1 T water beaten with an egg. Dip your fingers in the egg wash as you work the sides so they won't fall apart while cooking. Brush the tops with the egg wash and dust with cinnamon and sugar. I sprinkled sugar crystals on top to make them sparkle! Chill them for at least 30 min.

This pic is before baking.
Bake them in a 400 degree oven for about 30 min. They should be golden brown and bubbly.