Peach Frangipane Galette

I looove peaches. When I was a kid, i loved going to my grandma's house whenever she opened a can of peaches - and she opened a lot. Yes, it's a shame that I have never tasted fresh peaches but in a country where it's hard to come by fresh peaches, canned ones will unfortunately have to do.


Another thing I love is making pie dough. From cutting the butter in the flour, forming it into a dough, and rolling it out, the whole process just screams "baking". It's one of those few things that I really feel that I'm making something with my own 2 hands from ingredient inedible on their own - the most basic joy that baking gives me.

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I adapted the recipe for the crust from our pie dough recipe in pastry school and the frangipane from David Lebovitz.

This dessert is easier to make than it is to pronounce its name. The frangipane (almond paste) makes the dessert special, but I've come across recipes that do not have it. I used canned peaches. You can replace the peach with other fruits like apples, mangoes, or berries.

PEACH FRANGIPANE GALETTE
Yield: 1 7" galettes

Ingredients
Crust
150g all purpose flour
75g butter, cold
15g brown sugar
Ice cold water

Frangipane
25g white sugar
21g butter
25g [1/2 pc] egg
1g vanilla extract
21g almond meal
6g all purpose flour

1 can peaches - you'll use about 1/2 of it

Procedure
Crust
1. Combine flour and brown sugar.
2. Cut butter in flour-sugar mixture with a fork until pea-sized. --- The bigger the chunks of butter, the more flaky the final product will be.
3. Add in ice-cold water just until the dough comes together. --- It's important that the water is cold to prevent the butter from melting. The amount needed may vary depending on the weather and other factors so add water slowly teaspoon by teaspoon. I used roughly 10 teaspoons. It's easier to do this step on the counter than in a bowl.
4. Wrap in plastic and chill for at least 30 mins. While waiting, start on the frangipane.

Frangipane
1. Cream together butter and sugar.
2. Beat in egg and vanilla until well combined.
3. Add in almond meal and flour until it forms a paste and is lump-free.
4. Refrigerate until ready to use.

Assembly and Baking
1. Drain peaches.
2. Preheat oven to 375F.
3. Lightly flour counter and rolling pin. Roll out dough. --- Try to roll it out as circular as possible. Don't worry too much about the cracks at the side, it'll be folded in later.
4. Transfer rolled-out dough onto a parchment-lined baking sheet. Spread frangipane over dough, leaving a 2-inch border all around.
5. Place peaches on top of frangipane, still being mindful of the borders.
6. Fold over the dough towards the center.
7. Using the remaining half of the egg, brush with eggwash and sprinkle sugar over the crust.
8. Bake for 20-25 minutes until crust is golden brown.
9. Allow to cool before cutting.