Peach Frangipane Galette

Pie Crust

Cut the cold butter into ½” cubes and place in the freezer for about 15 minutes while you prepare the other ingredients.

In a bowl, add about a cup of water and a handful of ice cubes and set aside.

Add the flour and salt to a food processor and pulse once to incorporate the salt.

Disperse the cold butter cubes around the flour in the food processor, then pulse the mixture until the butter reaches pea-sized pieces and looks slightly textured, almost like wet sand.

Measure out ⅔ cup ice cold water (sans ice cubes) and drizzle about half of it around the bowl. Continue pulsing until the dough just starts to form a shaggy ball, drizzling in more water as needed. The dough will easily press together in between your fingers, but should not feel wet.

Remove the dough, separate into two even pieces, then wrap separately in plastic wrap and flatten into a 1” thick disc. Place in the fridge for 1-2 hours until firm. Freeze the other disc of dough if not using (after the chill time).

Frangipane

Combine all ingredients in a bowl with a wooden spoon until completely combined and smooth.

Peaches

Slice 4-5 medium sized peaches about ½” thick. It’s not necessary to peel the peaches, but you can if you’d like. See post write up for instructions.

Add the peaches to a bowl and lightly toss with the cornstarch and granulated sugar.

Assembly

Preheat the oven to 375℉ and line parchment on your largest baking pan.

Remove the dough from the fridge and wait about 15 minutes to take the chill off the dough. This will help you roll out your dough without it cracking. Lightly flour your rolling pin and work surface, then roll out the dough, turning a quarter turn every few rolls to keep it round and even.

Roll the dough until it’s about ⅛” thick. Continue to lightly flour your surface and pin anytime the dough begins to stick.

Carefully transfer the dough to the parchment lined pan.

Spread the frangipane in the center of the dough, leaving about 2-3 inches of dough around the frangipane. Then, add the peaches in a pile on top of the frangipane, keeping the height in the center.

Whisk an egg in a small bowl and set aside.

Fold the dough upwards to “close” the galette. Do this in roughly 3-inch sections, overlapping one side of the dough onto the previous (creating a pleat). Use your finger to gently lift the pleats and add a bit of the egg wash. Gently press down on all pleats.

Then, brush egg wash all over the tops of the dough. Sprinkle the almonds and turbinado sugar over the entire galette (even the center).

Bake the galette in the center rack for 45-55 minutes until the crust is golden brown, peaches are bubbling, and the fragipane looks set.

Remove from the oven and brush peach or apricot jam over the fruit. This step is optional, but adds a nice sheen and a slight touch of additional sweetness.

Cut and serve the galette as is or with a scoop of vanilla ice cream