Saturday, August 25, 2012

Peach & Almond Galette

This is such a wonderful dessert when peaches are in season.  Very easy to put together, sort of a rustic pie.  Having a frozen, rolled pie crust in the freezer, makes it that much easier.  My tree had it's last fruit to give, so the question comes up, what am I going to do with these peaches
It must be time for a rustic pie.  The most unusual thing you would need and might not have, is the almond paste.  It is usually sold seasonally, meaning holiday time, so buy a tube of paste then, found in the baking isle, and put it in your pantry for the next summer's peach season. 
This recipe comes from Tori Ritchie in 2010.

Peach And Almond Galette
1/4 C plus 1 Tb sliced almonds, toasted
1/4 C almond paste
6 Tb all purpose flour, divided
1/4 C packed brown sugar
pinch of salt
3 Tb chilled unsalted butter, cut into 1/2" cubes
1 refrigerated or frozen pie crust
1 large egg, beaten to blend
1 1/2 lbs peaches, halved, pitted, cut into 1/2" wedges
Preheat oven to 375 and line a large baking sheet with parchment.  Combine 1/4 C almonds, almond paste, 5 Tbs flour, sugar, and salt in processor until almonds are ground.  Add butter; pulse until almond topping begins to clump together.  Transfer topping to medium bowl.
If necessary, roll pastry to 11" round.  Transfer to prepared sheet.  Brush crust with some beaten egg.  Sprinkle with 1/4 C almond topping.  Toss peaches with 1 Tb flour in large bowl.  Add 1/3 C topping; toss again.  Spoon peaches onto crust, leaving 1 1/4" border and mounding in center.  Sprinkle remaining topping over peaches.  Fold crust up at edges, pleating as needed.  Brush crust edges with beaten egg.

Bake galette until crust is golden brown, peaches are tender, and juices are bubbling thickly, about 50 minutes. Transfer galette on paper to rack to cool.  Sprinkle remaining 1 Tb almonds over.  Cool completely.  Cut into wedges and serve; for an extra treat serve with ice cream.
I'll bet this would be good with other seasonal fruit as well.

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