Peach Almond Galette Recipes
PEACH AND PLUM GALETTE
Steps:
- Preheat the oven to 400 degrees F. Line a pizza stone or baking sheet with parchment paper.
- Toss together the confectioners' sugar, cornstarch, almond extract, peaches and plums in a bowl.
- Unroll the pie crust on the prepared pizza stone or baking sheet and spread the jam in the center. Top with the fruit mixture, leaving a 1 1/2-inch border. Fold the edge of the dough over the filling. Beat the egg in a small bowl with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with the turbinado sugar.
- Bake until the crust is golden brown and shiny, 35 to 40 minutes. Let cool for 15 minutes before serving. Serve with vanilla ice cream or whipped cream and dust with confectioners' sugar.
PEACH AND ALMOND GALETTE
My first introduction to "Galette" was in French Pastry Cafe, a few years ago. This french cafe made these gorgeous looking, free-form, flaky, and rustic fruit tarts with a thin layer of fruit on the top. I always loved'em for flaky and buttery crust - totally indulgent in taste, yet had fresh and sweet bite of stone fruits (like cherries, peaches, plums, you name it!). They had a huge variety of galettes and whenever I visited, all I wanted was a slice of Galette.It is interesting that I loved eating galette in French Cafe so much that never cared to make one at home. I guess, the convenience of French Bakery around the corner spoiled my inner-chef who always wanna try everything (well, that be a exaggeration, let's say many things) I eat out, at home :). Two years back, we moved to a different area and that sweet indulgent ride ended for a while....... until recently I craved for those galettes soooo much that decided to make'em at home (finally!!!)Galette is pretty easy to make, specially the shape is rustic, free-form. So you don't need tart/pie shell to make neat tart edges. The most important thing for a great, buttery and flaky galette is the crust - a BIG in butter crust. If you can find frozen Puff Pastry crust/Pie Crust, the job is half done right away. I have used Puff Pastry Crust for this recipe. However it is very easy to make flaky tart crust at home. Just like Pie Crust, mix big chunks of cold-diced butter into the all-purpose flour and mix using pastry-dough-cutter or in food processor. Also make sure, water used to make dough is chilled or otherwise butter will melt in dough and crust will not be flaky.For this recipe, I made petite, individual portion galettes, perfect to serve for party. Every one has their own portion with scoop of Vanilla Ice Cream and no messy crumbs around. This is great when you know head-count for the party Or otherwise you can make one big size free-form galette using same technique and then slice'em per request for guests.I am telling you, one slice of this peach galette is passport to heaven - as mouthwatering as it looks. Flaky crust, mild-sweet almond filling and fresh baked peaches on the top. Oh-ho-ho-ho, who needs dinner, i can just dine on a slice of my Peach Galette and call it a day. Well, that is a trade-off you know! I mean, to enjoy buttery goodness, (my guilty pleasure), I can happily give-up dinner any given day :) You know what?? ask Vishal ;) he will happily give-up dinner too... but.... will demand 3-4 petite peach galettes in return. smart!! han!!Even while taking these shots, someone kept telling me "Ice cream is melting!! " "How many clicks do you want?" Any guesses? Who's lines are these?You keep guessing and I stop talking now... I can see you too want to jump to the recipe :) Let's just get to the recipe. And Let me know who is making'em tomorrow! Or may be today!?!?
Provided by Savita
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Remove stone and slice peaches into thin, fan-out wedges - about 8-10 slices of each peach half. Keep aside.
- On a board dusted with all-purpose flour, spread 1 puff pastry sheet and roll in gently to even the edges. Slice it into 4 squares. While working on first pastry sheet, keep second in refrigerator.
- In a small bowl, mix almond meal, egg yolks, sugar and lemon zest. stir together to make a paste. if it is very think in texture, add 1/2 more egg yolk. Mark the inner of pastry square with a small bowl or cookie cutter and spread 1/8 of almond-egg filling in the center.about a tbsp.
- Top peach slices on almond layer, fanning out to cover the marked center.
- Lifting from one edge, fold the edges of pastry around the peach slices to make a free-form closed shape.
- Dot the top of galette with diced cold butter and sprinkle 1 tsp sugar on each of four galettes. Place on baking sheet and keep these 4 in refrigerator and take remaining pastry sheet out to make the remaining four galettes.
- Repeat step 2-6 to make all galettes. Let set in refrigerator for 20-25 minutes. Meanwhile, pre-heat the oven to 450 F.
- Bake all galettes in preheated oven for 15-17 minutes or until crust is flaky and brown on edges and filling is fragrant. Transfer to a cooling rack to cool slightly or bottoms will get soggy with steam. Serve warm with scoop of vanilla ice-cream and enjoy!!
PEACH-ALMOND GALETTE
Like a rustic pie or tart, a galette is a dessert that usually features fresh, seasonal fruits (like juicy peaches) baked inside a free-form crust.
Categories a divine lobster dinner summer recipe Stone Fruit summer dessert fruit dessert almonds peaches Galette pie pastry
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- In a food processor, combine flour, cornmeal, 1 tablespoon granulated sugar, and salt. Add butter; pulse until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, and pulse until a dough forms. Shape dough into a disk, wrap in plastic wrap, and refrigerate until chilled, about 30 minutes.
- Meanwhile, in a clean food processor, grind almonds and confectioners' sugar to a fine meal. Add egg yolk and almond extract and blend; set aside. In a large bowl, combine peaches, honey, and cinnamon; set aside.
- Preheat oven to 400 degrees F. On a lightly floured work surface, roll dough out to a 14-inch circle. Fit into a 10-inch pie plate. Spread almond paste over dough, including up the sides. Add peaches. Fold edges of dough over peaches to form a rustic flat pie with about a 2-inch-wide border, as shown above. Brush dough with water and sprinkle with remaining granulated sugar. Bake until filling is bubbling and crust is flaky and golden brown, 45 to 50 minutes.
Nutrition Facts : Calories 384 calories
EASY PEACH GALETTE WITH ALMONDS
This easy Peach Galette Recipe combines a flaky galette pastry, naturally sweet and juicy Peaches and nutty Almonds to create the most simple and delicious summer dessert!
Provided by A Baking Journey
Categories Dessert
Time 1h45m
Number Of Ingredients 11
Steps:
- In the bowl of your Food Processor, mix the Flour, Almond Meal and Sugar. (see note 1 if making by hands)
- Add small cubes of Cold Butter to the dry ingredients. Blend until it you get small crumbs and cannot see big chunks of butter.
- Add the Cold Water a little bit at the time, pulsing in between each addition. As soon as the dough starts to come together, stop adding water (see note 2)
- Transfer the pastry onto a lightly floured sheet of baking paper and bringer together into a large ball. Place a second sheet of baking paper over it and roll into a large thin circle.
- Place in the fridge to set for at least 1 hour. (see note 3)
- Slice the Peaches in Half and remove the stone. With a small serrated knife, cut thin slices of peaches and place them in a mixing bowl.
- Add the Lemon Juice, Caster Sugar, Cornstarch and Almond Meal. Stir delicately until all the fruits are evenly covered.
- Preheat your oven on 160'C/325'F.
- Take the Pastry out of the fridge and remove the top layer of baking paper. Place it on a flat baking tray.
- Sprinkle the extra tablespoon of Almond Meal over the Pastry
- Arrange the fruit slices in your preferred pattern, leaving the edges of the pastry free. (see note 4)
- Fold the edges of the pastry over the external round of fruits. Make sure there are no gaps or holes so that no juices can escape while baking.
- Optional: whisk an egg yolk and brush over the edge of the pastry for a golden brown finish.
- Bake for 25 to 35 minutes, or until the edges are golden. Serve lukewarm, with the optional scoop of Vanilla Ice Cream
Nutrition Facts : Calories 179 kcal, Carbohydrate 23 g, Protein 3 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 41 mg, Sodium 3 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
More about "peach almond galette recipes"
ALMOND PEACH GALETTE RECIPE - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
5/5 (1)Calories 300 per servingCategory Dessert
- Place flour, sugar, salt, and butter in a food processor and pulse for a few seconds. Larger butter flakes should be still visible. Add one tablespoon water at the time and pulse for 1-2 times after every tablespoon. Form pie crust into a disc without kneading. Wrap in plastic foil tightly. Refrigerate for at least 1 hour up to 2 days.
- Roll out dough into a 1/8 inch (0.4cm) thick circle and transfer to the prepared baking sheet. Spoon peaches without any liquid in the center of the dough, leaving a 3-inch border all around. Fold edges over peaches and press gently to seal the edges. Brush edges with egg, and sprinkle with almond slices. Bake for about 25-28 minutes. Allow cooling at least 15 minutes before slicing and serving.
RUSTIC PEACH AND ALMOND GALETTE RECIPE BY CREATIVE …
From thedailymeal.com
4/5 (1)Total Time 40 minsServings 6Calories 588 per serving
- Wet a long edge of 1 piece of puff pastry. Lay the other piece along that edge and pinch to seal the 2 pieces together. Cut the piece into a circular shape.
- Spread the almond paste over the pastry to within about 3 inches of the edge. Coat the peaches with the sugar and pile them onto the dough on top of the almond paste, leaving a large border to use to overlap the peaches.
- Fold the puff pastry dough over the peaches creating pleats as necessary to fit. Wash the top of the dough with the egg wash and scatter the almonds on top of the dough. Dust the almonds with sugar.
PALEO PEACH GALETTE (GLUTEN FREE, GRAIN FREE, LOWER CARB)
From acleanbake.com
4.6/5 (19)Total Time 1 hr 10 minsServings 1Calories 2217 per serving
- Preheat the oven to 350F. Get out a baking sheet that is large enough to hold a piece of parchment, and set aside.
- Make the filling: In a large mixing bowl, gently fold together all of the filling ingredients until thoroughly combined.
- Set aside while you make the crust dough, and to let the tapioca absorb some of the excess moisture.
- Make the crust: In the bowl of a food processor fitted with the "s" blade, pulse the almond flour, coconut flour, coconut sugar and salt together several times to combine.
PEACH GALETTE WITH ALMOND CREAM FILLING - MY PURE PLANTS
From mypureplants.com
5/5 (1)Calories 350 per servingCategory Dessert
- Add the ground almond, the coconut sugar, the dairy-free butter and the vanilla extract in a bowl and mix them with a spoon thoroughly or to be even quicker use a food processor.
PEACH AND ALMOND GALETTE - THE SLEEPY PEACH BLOG
From thesleepypeachblog.com
Reviews 2Category Dessert, PieCuisine AmericanTotal Time 2 hrs 20 mins
- On a flat, dry work surface, pour flour, sugar, and salt. Toss with a fork to incorporate together. Add butter, sliced into 1-tbsp sized pieces, and toss them in flour.
- In a large mixing bowl, cream together butter and sugar until light and fluffy. Use either a hand beater or stand mixture with the paddle attachment for this step.
- In a medium sized bowl, toss sliced peaches, zest, sugar, and corn starch. Allow to sit together for 5-10 minutes until juicy.
KING ARTHUR'S ALMOND GALETTE | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (62)Total Time 1 hr 35 minsServings 12Calories 410 per serving
- To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Cut the cold butter into pats, and work it into the flour mixture until it's unevenly crumbly, with larger bits of butter remaining intact., Stir in the sour cream.
- The dough will be craggy but cohesive. Turn the dough out onto a well-floured surface and bring it together, if necessary, with a few quick kneads., Pat the dough into a rough square.
PEACH AND ALMOND GALETTE RECIPE | BON APPéTIT
From bonappetit.com
Servings 8Total Time 2 hrs
- Preheat oven to 375°F. Line large baking sheet with parchment. Combine 1/4 cup almonds, almond paste, 5 tablespoons flour, sugar, and salt in processor until almonds are ground. Add butter; pulse until almond topping begins to clump together. Transfer topping to medium bowl.
- If necessary, roll pastry to 11-inch round. Transfer to prepared sheet. Brush crust with some beaten egg. Sprinkle with 1/4 cup almond topping. Toss peaches with 1 tablespoon flour in large bowl. Add 1/3 cup topping; toss again. Spoon peaches onto crust, leaving 1 1/4-inch border and mounding in center. Sprinkle remaining topping over peaches. Fold crust up at edges, pleating as needed. Brush crust edges with beaten egg.
- Bake galette until crust is golden brown, peaches are tender, and juices are bubbling thickly, about 50 minutes. Transfer galette on paper to rack to cool. Sprinkle remaining 1 tablespoon almonds over. Cool completely. Cut into wedges and serve with whipped cream or ice cream.
BLUEBERRY PEACH FRANGIPANE GALETTE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (26)Category DessertServings 8Total Time 2 hrs 10 mins
- Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (love this one) or a couple forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry. Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball. Flatten it into a thick disk. Wrap the dough disk in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the frangipane ingredients in a medium bowl on medium-high speed until combined and creamy. Cover and refrigerate until step 6.
- Gently toss the blueberry peach filling ingredients together in a medium bowl until all the fruit is coated with almond flour and sugar. Cover and refrigerate until step 6.
- Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
VEGAN PEACH AND ALMOND GALETTE - LAZY CAT KITCHEN
From lazycatkitchen.com
5/5 (1)Category Baking, SweetsCuisine FrenchCalories 277 per serving
- Add olive oil and incorporate it into the flour mixture with your hands. Add the water tablespoon by tablespoon (I used 3 tbsp /45 ml - you may need a little less or more than I did depending on the absorbency of your flour). Combine into a dough, but do not knead. Roll a ½ cm thick circle of dough on a large piece of baking parchment. Place it on a tray and chill in the fridge for about 45-60 mins.
- Set the oven to 180º C. In a mixing bowl, combine almond meal, sugar and cinnamon to create the almond filling.
- Take chilled pastry out of the fridge. Put almond filling in the middle of the dough leaving 2 cm margin all around. Drizzle Amaretto all over the filling to moisten it. Arrange peach slices on the top and make sure there are no gaps in between the slices.
PEACH ALMOND GALETTE - KATIEBIRD BAKES
From katiebirdbakes.com
5/5 (1)Total Time 1 hr 15 minsEstimated Reading Time 4 mins
- Combine all ingredients except buttermilk in food processor. Pulse until butter is well combined with the flour mixture. Add buttermilk and pulse until a dough forms. Turn dough out onto a clean surface and shape into an even, flat disk. Wrap in plastic wrap, then roll the sides to form an even edge, refrigerate for 1/2 hr while preparing the peach filling.
- Combine peaches in a large bowl with lemon zest, lemon juice, sugar, cornstarch, salt, and almond extract. Stir to fully combine.
- Preheat oven to 400 degrees F. On a clean countertop or surface, roll out the dough to 1/4 inch thickness in an even-ish circle. Place the circle of dough on a parchment-lined baking sheet. Dump the peach mixture in the center and spread it out to within about an inch of the edges.
EASY PEACH ALMOND FRUIT GALETTE — ZESTFUL KITCHEN
From zestfulkitchen.com
Reviews 2Category DessertCuisine American/FrenchEstimated Reading Time 3 mins
- Heat to 375° F with rack set in lower third of the oven. Line a baking sheet with parchment paper, set aside.
- In a large bowl combine peaches, sugar, corn starch, lemon juice, extract, and salt; toss to coat.
- On a lightly floured surface, roll out dough into a 13-inch round, about 1/8 inch thick. Roll dough onto rolling pin and transfer to prepared baking sheet.
RUSTIC PEACH AND ALMOND GALETTE | CREATIVE CULINARY
From creative-culinary.com
Servings 6Estimated Reading Time 2 mins
- Wet a long edge of one piece of puff pastry. Lay the other piece along that edge and pinch to seal the two pieces together. Cut the piece into a circular shape.
- Sugar the peaches and pile them onto the dough on top of the almond paste; leaving a large border to use to overlap the peaches.
PEACH ALMOND GALETTE - JOY + OLIVER
From joyoliver.com
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