Peach Galette With Frangipane
Nothing beats the smell of freshly baked Peach Galette with a Frangipane cream. Sweet, aromatic, and delicious seasonal peaches create the best summer dessert.
Servings: 6 slices
Equipment
- parchment paper
Ingredients
- 1 1/2 cup all purpose flour
- 6 tbsp unsalted butter about 4/5 of the stick of butter
- 6 tbsp sour cream
- 2 - 3 tbsp icing sugar
- 1 tsp baking soda or baking powder
- pinch of salt
- 3 peaches
Frangipane:
- 3 tbsp brown sugar
- 3 tbsp butter at room temperature
- 1 egg
- 1/2 cup almond flour
Instructions
- In a mixing bowl, combine sifted all-purpose flour, salt, baking soda, and icing sugar. Then rub into dry ingredients grated cold unsalted butter. Next, add sour cream and knead the dough. Pat the ball of dough into a disk, and wrap it in a cling film. Send it to the refrigerator to chill for 30 to 60 minutes.
- Place the almond flour, soft butter, sugar, and egg in the bowl of your mixer. Beat for about 5 minutes on medium speed to cream them together.
- Preheat your oven to 400°F.
- Wash and dry some sweet peaches. Slice them.
- Set the chilled dough between two sheets of parchment paper. This is an easy method to roll the dough with less mess. The dough is pliable and fatty, so it will not stick to the paper. Roll the dough into a 12- to 14-inch round. Remove the top layer of parchment paper. Spoon the frangipane cream into the center of the circle, leaving about 2-inch border. Arrange the peach slices nicely. Fold the border of the dough over the peaches, pleating slightly so as to create nice edges.
- Beat one yolk with a spoon of water and brush the edges. Drizzle the remaining egg mixture over the filling. Sprinkle some almond flakes over the galette.
- Send to the preheated oven and bake for 40-45 minutes or until golden brown.
- Serve topped with a scoop of vanilla ice cream.