Peach Galette

Saturday my daughter and I went to a small town southeast of us to go to some of the local farms there  We went for corn, black cherry tomatoes, some slicing tomatoes, (we only have a few from our garden) and peaches.  My daughter also bought some blueberries.  This recipe is very simple and quick and the family just loved them.  They asked that I make more.  :-)  So they were a big hit.    Peach Galette from the Joy of Baking Frangipane (Almond Cream): 1/4 cup (50 grams) granulated white sugar 3 tablespoons (42 grams) unsalted butter 1 large  egg 1/2 teaspoon pure vanilla extract 1/2 cup (42 grams) almond meal (flour) 1 tablespoon (12 grams) all purpose flour Printable recipe this is the paste Crust: 1 pound (454 grams) frozen puff pastry, defrosted

Frangipane:  In the bowl of your electric mixer, or with a hand mixer, beat the sugar and butter until creamy.  Beat in the egg and vanilla extract until smooth.  Add the almond meal and flour and beat until it forms a smooth paste. Transfer to a small bowl, cover and refrigerate. (you can make your own almond meal by putting almonds in a food grinder/processor and pulse until you have a very fine meal.  Be careful not to make it too fine or you will have a paste.  If you do it this way add the flour from the recipe above and pulse it with the almonds....picture  on right)

Puff Pastry: Once the puff pastry has been defrosted, as per manufacturer's instructions: Unfold one sheet of puff pastry onto a lightly floured surface and cut the sheet into thirds with a sharp knife. Then cut each third in half. Repeat with the second layer of puff pastry. Place the  pastries (you will have 12 altogether) on a parchment lined baking sheet. Then, with an offset spatula or large knife, spread a thin layer of frangipane (about 1 heaping tablespoon) on each pastry, leaving about a 1/4 inch (1 cm) border. Cover and refrigerate the pastries for about 15 minutes. 

Preheat oven to 400 degrees F (205 degrees C) and place the oven rack in the middle of the oven

Meanwhile, dip the peaches  into a large pot of boiling water for about 30 - 60 seconds, depending on the ripeness of each peach. Transfer the fruit to a large bowl of ice water (this stops the cooking process). The skins should now slip easily off the peaches. Cut the peaches in half, remove the stones, and cut the fruit into slices. Place the peach slices in a large bowl and toss with the sugar and ground cinnamon (if using). Remove the puff pastry from the refrigerator and lay the sugar coated peach slices on top of the frangipane.  

Bake  for about 15 - 20 minutes or until the peaches are tender and the puff pastry is golden brown. Remove from oven and place on a wire rack. 

Preheat the oven broiler and move the rack to 

the top shelf of the oven. Lightly dust the tops of the peaches with confectioners sugar (powdered or icing) and place under the broiler until the tips of the peaches start to caramelize.  Watch closely and move the pan as needed.  Serve warm or cold with softly whipped cream or vanilla ice cream .

This is the peaches sliced and the sugar and cinnamon added.

This is them all mixed up, see all the yummy juices?

 Here is the Frangepane on the puff pastry ready to rest in the the refrigerator.

 And here they are out of the oven.  The next step would be to let them cool then when you're ready to serve is when you would pop them in the broiler with the powdered sugar.  Hope you'll try this recipe.  I would think it would be good with other fruits that are in season, give it a try and let me know if you make them.

Have a wonderful day and Remember to Find the Time to do All the Things you Love.

Donna