Recipe

Peach Frangipane Galette

Community Pick!

Photo by alexandracooks

This recipe was entered in the contest for A&M Smackdown / Your Best Peach Pie or Tart
coloterp's Testing Notes: I think of galettes as "rustic" and I'd classify this recipe as "shabby chic"! It’s a very easy and delicious way to use a slew of peaches. Alexandracooks crust is very light and flaky, and...
I think of galettes as "rustic" and I'd classify this recipe as "shabby chic"! It’s a very easy and delicious way to use a slew of peaches. Alexandracooks crust is very light and flaky, and easy to work with. The frangipane adds a nice element to the dessert -- this isn't your typical peach pie. The directions are easy to follow and make for a forgiving dessert. And it tastes wonderful. The sweetness of the peaches mixed with the almond frangipane and the flaky crust is very satisfying -- especially with a scoop of vanilla ice cream! This recipe is staying in my peach dessert rotation! - coloterp

Expand Collapse
Chef
alexandracooks's Notes:
This is an all-time family favorite recipe. I love this crust recipe — just delicious. And a thin layer of frangipane complements the peaches so nicely. - alexandracooks

Whisk flour, sugar and salt together. Cut butter into flour and using the back of a fork or a pastry cutter, incorporate butter into flour mixture until butter is in small pieces. Add ice water and continue to stir with fork until mixture comes together to form a mass. Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball and divide into two equal pieces. Shape each piece into a ball, wrap in plastic wrap and chill until ready to use.
Ask a question about this step

Make the frangipane: In the bowl of a stand mixer or food processor, combine almond paste, sugar and room-temperature butter. Beat until combined, then add rum and egg and beat until smooth, or until only small lumps remain. Set aside.
Ask a question about this step
Assemble the tart: On a lightly floured work surface, roll one disk of dough out approximately into an 11-inch circle, using flour as needed to prevent sticking. Line a rimless cookie sheet (or upside-down jelly roll pan) with parchment paper. Transfer dough to parchment paper and chill for 10 minutes in the refrigerator.
Ask a question about this step
Spoon the frangipane in center of tart and spread toward the edges, leaving a 2-inch border all the way around. Arrange the fruit in concentric circles over the frangipane.
Ask a question about this step
Preheat the oven to 400ºF. Finish the tart by folding the exposed border over the tart on itself, crimping to make a folded-over border. Chill tart again in the refrigerator for 10 minutes. Brush dough with butter and sprinkle sugar over entire tart. Place in the oven for 35-45 minutes or until crust is golden. Let cool for five minutes on tray then slide parchment paper and tart onto a cooling rack. Let cool another 20 minutes before slicing.
Ask a question about this step
Serve with vanilla ice cream.
Ask a question about this step