Peach Frangipane Galette
Ingredients
Tart Dough
-
1 ¼
cups
all-purpose flour
-
1
tablespoon
sugar
-
¼
teaspoon
kosher salt
-
8
tablespoons
cold, cubed butter
-
¼
cup + 1 tablespoon
ice water
Frangipane
-
½
cup
almond flour
-
2
tablespoons
sugar
-
pinch
salt
-
2
tablespoons
butter at room temperature
-
1
egg
small (if possible)
-
2
teaspoons
vanilla, rum, brandy or bourbon
Assembly
-
2
peaches, sliced thinly
-
2
tablespoons
melted butter
-
1 to 2
tablespoons
sugar (turbinado is nice)
-
to serve
vanilla ice cream
Instructions
- Preheat the oven to 400ºF and prepare a rack in the center.
- In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until the mixture resembles peas.
- Add ice water and pulse until the mixture is crumbly but holds together when pinched.
- Transfer the dough to a clean tea towel, shape it into a round, and refrigerate.
- In the same food processor, combine almond flour, sugar, salt, butter, egg, and vanilla or alcohol and purée until smooth.
- Roll out the dough into a 12 to 14-inch round and transfer to a lined sheet pan.
- Spread frangipane in the center of the dough, leaving a 2-inch border, and arrange peach slices on top.
- Fold the dough edge over the filling, brush with melted butter, and sprinkle sugar on top.
- Bake for 35 minutes or until golden, then cool slightly before serving.
Nutrition Facts (estimated)
Servings
8 to 10
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
4g
Sodium
150mg
Cholesterol
40mg
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