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Peach & Almond Galette

Peach & Almond Galette

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Serves: 1 tart Cooking Time: 2 hours

Ingredients

  • Crust:
  • 1+1/4th cup Flour
  • 115 gms Cold butter (unsalted)
  • ½ tsp Salt
  • 1 TBsp Sugar
  • 4-6 TBs Ice water
  • Filling:
  • 1/8th cup Brown Sugar
  • 1 TBsp castor sugar
  • 4 cups Peach wedges
  • 2 TBsp Almond flakes
  • 1 TBsp Lime juice
  • ½ TBsp Corn flour
  • ½ tsp Vanilla extract
  • ½ tsp Salt

Instructions

1

Prepare the crust base first (it needs to be refrigerated for an hour)

2

Pass the flour, sugar and salt through a sieve

3

Dice cold butter (it should come out of the freezer) and add it to the dry mixture

4

Using your hands press each block of butter with your hands and keep mixing the flour and butter. You should have a course texture with evident pieces of butter. This needs to be done quickly to avoid the butter from melting

5

Add iced water 1 TBs at a time, mix lightly, avoid overmixing that’ll help the base to be flaky rather than dense

6

Once you’ve added enough water and the dough is coming together, wrap the dough in cling wrap and refrigerate for 1 hour

7

Remove the dough from the refrigerator, flour your work surface and roll the dough. You will need to keep re-flouring the dough because the butter will start melting at this point.

8

Roll the dough into a circle which is about 12 inch

9

Place the rolled base onto a parchment paper (use a rolling pin to do so)

10

Place the base in the refrigerator while you prepare your filling

11

For the peach mixture, cut 4-5 peaches into wedges, add them to a bowl

12

Add in all the ingredients: brown sugar, castor sugar, salt, corn flour, lime juice, almond flakes and vanilla extract. Adjust the sugar depending on how sweet or unsweet your peaches are.

13

Place the peach mixture onto the tart keeping a 2-inch border (this is where you’re going to fold the pastry.

14

If there is excess liquid in the bowl where the peach mixture is, discard it. If you add the liquid the tart base with become soggy

15

Slowly fold the edges of the rolled dough to touch the peach mixture. Pre-heat the oven for 10 minutes at 200 Degrees C

16

Sprinkle some brown sugar around the edges of the tart and freeze it while your oven pre-heats

17

Add the tart to the preheated oven and bake for 40-50 minutes or till the peaches are cooked and the top borders are golden brown

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