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- MAKE THE CRUST: Whisk 1 cup all-purpose flour,
⅓ cup whole-wheat flour, 2 tablespoons granulated
sugar and ½ teaspoon each cinnamon and salt in a
large bowl. Work in 1 stick cut-up cold butter until it is
in pea-size pieces. Mix 3 tablespoons each sour cream
and ice water, then stir into the flour mixture with a
fork. Turn out the dough onto a piece of plastic wrap,
press into a disk and wrap. Refrigerate 2 hours. Roll out
the dough on a floured surface into a 12-inch circle.
Place on a baking sheet and refrigerate 30 minutes. - MAKE THE FILLING: Toss 4 sliced peaches
and 2 sliced plums with ⅓ cup granulated sugar,
1 tablespoon cornstarch and 2 teaspoons lemon juice.
Arrange the fruit over the dough, leaving a 1½-inch
border. Fold in the edge of the dough, pleating
as needed. - BAKE THE GALETTE: Brush the edge of the dough
with beaten egg and sprinkle with coarse sugar. Bake
at 400 ̊ until golden and bubbling, 45 to 50 minutes.
PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL.
JULY/AUGUST 2020 ●FOOD NETWORK MAGAZINE 95
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- MAKE THE DOUGH: Pulse 2 cups flour,^14 cup
granulated sugar, 1 tablespoon baking powder and
lh teaspoon each ground allspice, ginger, nutmeg
and salt in a food processor. Pulse in 6 tablespoons
cut-up cold butter until it is in pea-size p ieces, t hen
pulse in% cup heavy cream and 1 egg until the
dough comes together. - BAKE THE SHORTCAKES: Drop 6 scoops of
dough onto a baking sheet, brush with heavy cream
and sprinkle with coarse sugar. Bake at 400 ' until
golden, 20 to 25 minutes. Let cool, then split in half. - MAKE THE FILLING: Toss 3 cups chopped
peaches and 1 cup chopped mango with^14 cup
granulated sugar and 1 tablespoon lime juice. Beat
1 cup heavy cream with 'h cup confedioners' sugar
until stiff peaks form; fold in 1 tablespoon dark rum
and 1 teaspoon vanilla. Fill the shortcakes with the
fruit and whipped cream.
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