Peach Frangipane Galette
Cooking time45 min
This peach frangipane galette recipe teaches you how to prepare a stunning dish and the thin layer of frangipane compliments the peaches in a nice manner. Moreover, it is the most delicious way to use a slew of pitches. Galette dough
First of all, you need to whisk salt, sugar and flour together.
The next step is to cut butter into flour.
You need to use pastry cutter or the back of a fork to combine butter into the flour mixture. (You need to make sure that the butter is in small pieces)
Ice water must be added.
Use fork to stir well the mixture forms a mass.
You can add more ice water one tablespoon at a time if required.
The next step is to form the mass into a ball.
It should be divided it into two equal pieces.
Again, each piece should be shapes into a ball.
They should be wrapped in plastic wrap.
You can chill until ready to use.
Sugar, butter (room temperature) and almond paste must be combined in the bowl of a stand mixer or food processor.
You have to beat until well combined.
Rum and egg have to be added.
Again beat until turned very smooth. (You have to make sure that only small lumps remain).
Assembling the tart
You must roll one disk of dough out into an 11-inch circle (approximately) on a lightly floured work surface.
A rimless cookie sheet should be lined with parchment paper.
Dough must be transferred to parchment paper.
Then, chill for 10 minutes in the refrigerator.
Half of the frangipane should be spooned in the centre of the tart.
Spread toward the edges leaving a 2-inch border.
Half of the fruits must be arranged in concentric circles over the frangipane.
The next step is to preheat the oven to 400 Degrees Fahrenheit.
Finish the tart by folding the exposed border over the tart on itself. (It is being done for crimping to create a folded over border).
Tart must be chilled for 10 minutes.
Then, you have to brush dough using melted butter.
1 tablespoon sugar should be sprinkled over the tart.
Place in the oven for 35 to 45 minutes until crusts turns golden.
You have to repeat the tart assembly with the remaining sugar, butter, peaches, frangipane and dough.
Cool for 5 minutes on tray when the galette is finished cooking.
The next step is to slide parchment paper and tart onto a cooling rack.
Allow to cool for 20 minutes.
This peach frangipane galette can be served with vanilla ice cream.
- #Galette dough#
- Sugar – 2 tablespoons.
- Unsalted butter – 16 tablespoons.
- Ice water –about 1/2 cup +2 T.
- Table salt – 1/2 teaspoon.
- All-purpose flour – 2.5 cups.
- #Frangipane and tart assembly#
- Sugar- 1/4 cup. (Two tablespoons must also be taken additionally)
- Egg – 1 no.
- Almond paste – 1/2 cup.
- Butter – 4 tablespoons. (Room temperature)
- Peaches – 1.5 pounds (It should be cut into 1/2-inch thick slices).
- Melted butter – 2 tablespoons.
- Rum – 1 tablespoon.
- Vanilla ice cream – for serving purposes