Peach Frangipane Galette Recipes

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PEACH & FRANGIPANE GALETTE



Peach & Frangipane Galette image

A galette is nothing more than a free-form tart. I love this combination when the peaches are ripe in the summer, but you could use plums, pineapple, berries, apples or pears in the fall - anything you like.

Provided by P48422

Categories     Pie

Time 50m

Yield 1 galette

Number Of Ingredients 9

1 recipe pastry dough (see my Recipe)
5 ounces almond paste
1/4 cup sugar
2 ounces unsalted butter, room temperature
1 1/2 tablespoons dark rum
1 large egg, room temperature
6 ripe peaches, peeled, pitted and sliced
2 tablespoons sugar
1 tablespoon unsalted butter, melted

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.

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  • Heat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. Add the cold, cubed butter to the food processor. Pulse 10 times at 1-second intervals until the butter is the size of peas. Add the ice water and pulse again 10 times at 1-second intervals until the mixture is crumbly but holds together when pinched. (See video for reference)
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  • Measure flour, sugar and salt, whisk them in a bowl and place them in the fridge for at least an hour. I always do this step the night before so in the morning I can start making my crust right away. If you don't have time, you can just skip this part.Cut the unsalted butter in small cubes and freeze them for 10 minutes so they are very cold.Also, measure water and add a few ice cubes in it. The amount of water can be a bit more or less. But one-third of a cup is a good place to start. Instead of adding ice to the water, you can place the measured amount of water in the freezer for about 15 minutes or until it's very cold but not yet frozen.
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