Peach almond galette pairs two flavors that work well together. Juicy peaches rest on top of sweet almond paste and are topped with crunchy almond slices. It’s sweet summertime!
If you’re intimidated by the idea of making pie crust, this easy galette crust is the solution to your dessert needs. The crust comes together in no time and the galette is easy to assemble. There’s no need for perfection. A galette’s beauty is its rustic simplicity. Not to mention its fresh fruit flavor!
This recipe makes 8 servings.
Tips
- The directions call for making the crust in a food processor. If you don’t have one, you can put the dry ingredients in a bowl and cut the butter into them with a pastry blender or a couple of knives.
- Use peaches that aren’t too soft. You want the peaches to hold up in the baking.
Ingredients
For the crust:
- 1 1/4 cup flour
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 8 tablespoons butter (1/4 pound stick), cut into small (1/2-inch) cubes, chilled in the freezer at least 15 minutes (longer is better – an hour if possible)
- 4 to 6 tablespoons ice water
For the filling:
- 2 tablespoons almond paste
- 2 large, firm yellow peaches (about 3/4 pound total)
- 3 tablespoons sugar
- 1 tablespoon flour
- 1/2 teaspoon vanilla extract
- 1 teaspoon butter, cut into small pieces
You’ll also need:
- 1 tablespoon corn meal or extra flour, for the baking sheet
- 1 egg
- A little sugar (a couple of teaspoons)
- 2 tablespoons sliced almonds
- 1 tablespoon turbinado sugar or another coarse sugar
Directions
Make the Crust
In a food processor, pulse the flour, sugar, and salt until well mixed. Add the cubed butter, and pulse about 8 times. The butter should be the size of peas in the mixture.
Add the ice water to the dry mixture a tablespoon at a time, pulsing after each addition, until the dough just begins to clump.
Put the dough on a clean dry surface. Quickly and gently form it into a disk with your hands. Don’t overwork the dough.
Sprinkle the disk with a little flour on all sides, wrap it in plastic and chill it in the refrigerator for an hour.
Preheat the Oven
Preheat the oven to 425 degrees and put the rack in the middle position.
Make the Filling
Put the almond paste into a small bowl. Gradually add a teaspoon of water, drizzling a little at a time and mashing it into the paste with a fork. You want a spreadable consistency. If it is still very thick, add a little more water. Set it aside.
Slice the peaches into 1/4-inch to 1/2-inch slices and put them in a bowl. Sprinkle them with the flour and sugar and gently stir the ingredients to blend them.
Sprinkle on the vanilla and stir the ingredients again.
Assemble and Bake the Galette
Lightly flour a smooth surface to roll out the crust. Roll it to about a 12-inch diameter. It can be a little uneven. Gently lift the crust and place it on a rimmed baking sheet. I find that two large flat spatulas help with this.
Using a small offset spatula or the back of a spoon, spread the almond paste evenly over the bottom of the crust, leaving about 1 1/2 – 2 inches around the edge uncovered. The paste can be sticky. Dampen the knife with water, shaking off the excess, then spread the paste. You’ll have to do this several times to spread out the paste.
Arrange the peaches in the center of the crust, ensuring that they are evenly distributed. Don’t put them on the edge of the crust that you kept clear of almond paste. Spoon any liquid from the bowl over the peaches.
Dot the peaches with the little pieces of butter, distributing it around the top of the fruit.
Fold the edges of the dough up over the peaches. Some sections will fold over each other like pleats and the edges will be a little uneven. You should have about 2 inches over the surface of the peaches. It doesn’t have to be exact.
In a small bowl, beat the egg. Use a pastry brush to brush the egg over the surface of the crust.
Dip the slices of almonds in the remaining egg mixture in the bowl and scatter them over the filling and the crust. Sprinkle the galette with the turbinado sugar.
Bake the galette in the oven (middle rack) for 15-20 minutes, until the crust is slightly browned.
Remove the galette from the oven. Put the baking sheet on a cooling rack and cool the galette for about 15 minutes.
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