PEACH ALMOND GALETTE
Yields
6-8 servings, depending on size
INGREDIENTS
6-7 medium sized peaches, peeled, pitted, and sliced
2 tablespoons all-purpose flour
3 tablespoons granulated sugar*
4 ounces (113 grams) almond paste
Recipe for single crust pie dough, chilled
Egg wash (1 large egg + 1 tablespoon water, whisked)
1/4 cup (22 grams) sliced almonds
2 tablespoons demerara or raw sugar, for sprinkling
2 tablespoons all-purpose flour
3 tablespoons granulated sugar*
4 ounces (113 grams) almond paste
Recipe for single crust pie dough, chilled
Egg wash (1 large egg + 1 tablespoon water, whisked)
1/4 cup (22 grams) sliced almonds
2 tablespoons demerara or raw sugar, for sprinkling
RECIPES PROCEDURE
In a medium bowl, fold together the
sliced peaches, flour, and granulated sugar. Set aside.
On a lightly floured surface, roll
out the pie dough into a circle roughly 1/8-inch thick and approximately 14
inches in diameter. Next, roll or flatten out the almond paste into a layer
approximately 1/8-inch thick. Place the thin layer of almond paste in the
center of the pie dough, leaving a 3-inch border around the outside.
Layer the peaches over the almond
paste in a decorative fashion. Fold up the pie dough over the filling, pleating
the dough every few inches. Brush the visible pie dough with egg wash and
sprinkle the sliced almonds and demerara sugar evenly over the dough.
Refrigerate for 20-30 minutes to firm up the pie dough.
Preheat oven to 375 degrees F (190
degrees C).
Bake for 50-60 minutes, or until
the crust is golden and the peaches have released their juices. Cool slightly
before serving. Serve with a topping of whipped cream or side of vanilla ice
cream.
ADD
MORE OR LESS TO TASTE, DEPENDING ON THE SWEETNESS OF THE PEACHES
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