Sunday, September 4, 2016

Peach frangipane galette


The steps for the dough are the same as these, but the crust ingredients change sightly.
 The recipe is big enough for two galettes and as with anything else, crimping gets easier with practice. So make lots! In the name of practice...




Crust
2 1/2 cups of Whole wheat flour
1 stick
2 tbsp of Brown sugar
1/2 cup + 2 tbsp of Ice water (or until consistency is reached)
+ 1tbsp melted butter & 1 tbsp brown sugar to finish the crust

Frangipane & filling
3/4 cup of Almond paste
1 stick of room temperature Butter
1/4 cup of brown sugar
1 Egg
1 tbsp of Rum
~2 Sliced peaches

To mix the frangipane, you could use a stand mixer if you have it. I mixed mine by hand.

-Mix the almond paste, butter, and sugar just until combined, then
-Add the egg and rum and mix until it's smooth or only has a small lumps
-Set to the side until you're ready to construct your tart

To construct the tart, once you've rolled out your dough & chilled it for 10 minutes

-Add half of the frangipane mixture in a smooth layer, then
-Top it with your peaches in a concentric pattern.
-Chill one last time for 10 minutes

Once the tart is filled, crimped, and chilled brush the edges with your melted butter and sprinkle with your last bit of brown sugar to finish off the crust before baking.

Bake @ 400 degrees for 35- 40 minutes or until crust is golden brown

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