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Collection: Desserts
Recipe By: Amy Drouby Holland
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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Directions
- 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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