Peach Frangipane Galette

I have been staring at 7 very ripe peaches for a few days now, so I knew my next recipe had to be something peachy (pun intended).  I thought maybe a peach tart, but a plain peach tart sounded pretty boring.  So that was when I decided to add almond and I also wanted something rustic!  So viola, I created my peach frangipane galette!  I also learned while doing some research that tarts and galettes are different.  Tarts are made in a pan while galettes are free-form and rustic looking.

There are probably many of you that aren’t familiar with frangipane.  Online I was seeing a lot of “almond cream” recipes so I guess that’s what most know it as.  Frangipane is traditionally made with almond paste, however it can be hard to find and also expensive so I used Bob’s Red Mill Almond Flour instead and some almond extract too.  Frangipane dates back to the 16th century when Italian nobleman, Marquis Frangipani, invented something kinda strange.  Marquis Frangipani created almond scented gloves which became instantly popular in Europe.  These almond scent gloves inspired chefs to capture the delicious scent of almonds in their pastries.  And that’s how frangipane was born.  Frangipane is traditionally used in Pithivier and Bakewell Tarts, but you have probably eaten it in almond croissants or other almond tarts or galettes!

Time to talk peaches!  Peaches are originally from China!  Peaches are thought to have been used as early as 6000BC and are mentioned in ancient Chinese texts around the 10th century.  Peaches were brought to Europe and in the 1500’s Spanish explorers shipped peaches to the “New World.”  There are two types of peaches: freestone and clingstone.  Freestone peaches are best used in jams since the skin of the peach separates from the pit easily.  They’re also grown later in the peach season.  Clingstone peaches are best eaten fresh, the skin does not separate easily from the pit and are grown earlier in the season, around June.  Overall there are over 2000 varieties of peaches worldwide.  They’re the same species as nectarines, and belong in the stone fruit category; along with apricots, plums and cherries!

 

Peach Frangipane Galette

Galette Crust

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon sea salt
• 2 tablespoons sugar
• 1 1/2 sticks unsalted butter, cold
• 4 tablespoons cold water

1. In a food processor or in a medium bowl combine flour, salt and sugar.
2. Cut in the cold butter until butter is pea-sized.
3. Add the water and combine.
4. Place ball of crust on plastic wrap, flatten to about 1 inch thick and refrigerate. 

Frangipane

• 1/4 cup unsalted butter, room temperature
• 1/4 cup sugar
• 1 egg
• 1/3 cup + 1 tablespoon almond flour
• 1 tablespoon all-purpose flour
• 1 teaspoon almond extract
• 1/8 teaspoon sea salt

1. Preheat oven to 425 degrees.
2. In the bowl of a stand mixer, combine all ingredients until pale in color (about 5 minutes).                                                                
3. Set aside.

Peach Filling

• 7-8 peaches, peeled and sliced
• 2 tablespoons cornstarch
• 1 tablespoon unsalted butter

1. Combine peeled and sliced peaches and cornstarch.  Mix with hands until cornstarch coats all peach slices.
2. Dice butter and combine with peaches.  Set aside.         
3. Remove crust from refrigerator.  Roll into a 15 inch diameter circle.
4. Place circle on parchment lined sheet tray.  (It’s going to overhang, that’s OK)
5. In the center spread the frangipane.  
6. Top the frangipane with the peach filling.  
7. Fold the dough farthest from you toward you, continue folding the dough over the center until the whole galette is covered. 
8. Bake in oven for 25 minutes, rotate and bake another 20-25 minutes or until crust in golden and filling is bubbling.

This galette has natural sweetness from the peaches, and the almond in the frangipane helps to settle down that almost overly sweet flavor from my very ripe peaches!  This is a pretty quick dessert that will impress everyone and damn is it delicious!