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Peach Galette

Ingredients

• Regarding my last reel, you asked if other fruit could be used and possibly a filling underneath the fruit. YES!!! Here's another idea with peaches and frangipane (an almond paste)
• 2 pie crusts stacked on one another (store-bought is ok!)
• 2 fresh peaches thinly sliced
• 2 Tablespoons cinnamon sugar mixture
• 1 egg yolk to brush crust
• Frangipane:
• 1/2 cup (113 g) unsalted butter, softened
• 2⁄3 cup (132 g) granulated sugar
• 2 eggs, at room temperature
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon almond extract
• 1 1⁄3 cup (132 grams) almond flour
• Pinch of salt
• Cream butter and sugar
• Mix in eggs and extract
• Add flour and mix well to form a paste
• (See video for assembly!)
• Spread on rolled out pie crust
• Top with peaches
• Sprinkle with sugar
• Fold or braid edges of crust
• Brush with egg yolk
• Bake 400° 25 minutes or until golden brown

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