Peach Frangipane Galette Recipes

PEACH & FRANGIPANE GALETTE

Steps:

• Oven to 400 degrees F.
• Roll out the galette dough into a round about 15" in diameter.
• Fold the dough in half, then in half again and transfer to a parchment lined sheet pan, then unfold it.
• Make the frangipane: Beat the almond paste, butter and sugar together until well mixed.
• Add the rum and egg and mix until very smooth.
• Spread the frangipane over the galette dough leaving a 2" border all the way around.
• Arrange the peaches in a circular pattern over the frangipane.
• Fold the edges of the dough over the filling- you can pleat it for a very pretty effect, or you can just fold it randomly- this tart is supposed to be rustic so it doesn't matter.
• Brush the edge with the melted butter and sprinkle the entire tart with the sugar.
• Bake until the crust has browned and the frangipane is set, about 30-35 minutes.
• Let cool for about 5 minutes before sliding the galette onto a cooling rack.
• Let cool another 20 minutes before serving.

PEACH GALETTE WITH BROWN SUGAR CRUST

Steps:

• To make the pastry, put the flour, butter and sugar in the bowl of food processor and pulse until it looks like breadcrumbs. Add the egg yolk and 1 tbsp cold water, then pulse again until it forms a ball. Wrap and chill for 30 mins.
• For the frangipane, beat the butter and sugar together until pale and fluffy, add the egg, whisk again, then fold in the ground almonds to make a paste. Cut the peaches into thin slices, then toss in a bowl with the lemon juice, cornflour, vanilla and icing sugar. Mix gently until the fruit is coated and the cornflour dissolved. Heat the oven to 200C/180C fan/gas 6 and heat a large baking sheet on the middle shelf.
• Roll the pastry out in between two pieces of baking parchment to a large disc about 5mm thick and 35cm in diameter. Remove the top layer of parchment, draw a 30cm circle onto it, cut it out, and use as a template to cut out a disc of pastry, or roughly trim the pastry into a circle by eye for a more rustic look.
• Smooth the frangipane over the middle of the pastry with a spatula, leaving a 5cm border around the edge. Arrange the peach slices over the top in a pattern, either in a circle or little fans of fruit.
• Fold in the edges of the pastry to slightly overlap the fruit. Brush with the beaten egg and sprinkle over the demerara, then transfer to the hot baking sheet using the parchment.
• Bake for 30-35 mins until the pastry is golden and the fruit looks soft. Leave to cool to room temperature. Heat the jam in the microwave for a few seconds, or in a small pan until warm and runny, then use to glaze the fruit. Serve with thick cream or ice cream.