Blueberry Peach Frangipane Galette
Ingredients
Crust
-
1½
cups
all-purpose flour
-
2
Tablespoons
granulated sugar
-
¼
teaspoon
salt
-
½
cup
cold unsalted butter, cubed
-
¼
cup
ice cold water
-
1
large
egg (for egg wash)
-
1
Tablespoon
milk (for egg wash)
-
to taste
sliced almonds (optional)
-
to taste
coarse sugar (optional)
Frangipane
-
2
Tablespoons
unsalted butter, softened
-
1
large
egg
-
½
cup
almond flour or almond meal
-
¼
cup
granulated sugar
-
½
teaspoon
almond extract
-
½
teaspoon
pure vanilla extract
Blueberry Peach Filling
-
3
cups
peach slices (about 2–3 medium peaches)
-
1
cup
blueberries
-
1
Tablespoon
granulated sugar
-
1
Tablespoon
almond flour, almond meal, or all-purpose flour
Instructions
- Prepare the crust by whisking flour, sugar, and salt, then cutting in butter until crumbly. Add water to form a dough, shape into a disk, and refrigerate.
- Make the frangipane by beating together butter, egg, almond flour, sugar, almond extract, and vanilla extract until creamy. Refrigerate.
- Toss the peach slices and blueberries with sugar and almond flour in a bowl, then refrigerate.
- Preheat the oven to 425°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough into a 12-inch circle and transfer it to the baking sheet.
- Spread the frangipane in the center of the dough, leaving a 3-inch border. Arrange the fruit on top, then fold the edges of the dough over the filling.
- Brush the crust edges with egg wash and sprinkle with almonds and sugar if desired.
- Chill the assembled galette for at least 20 minutes before baking.
- Bake for 35-38 minutes until the filling is bubbly and the crust is golden. Cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
4g
Sodium
150mg
Cholesterol
50mg
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