Author Notes: This is an all-time family favorite recipe. I love this crust recipe — just delicious. And a thin layer of frangipane complements the peaches so nicely. - alexandracooks - Alexandra Stafford
Food52 Review: I think of galettes as "rustic" and I'd classify this recipe as "shabby chic"! It’s a very easy and delicious way to use a slew of peaches. Alexandracooks crust is very light and flaky, and easy to work with. The frangipane adds a nice element to the dessert -- this isn't your typical peach pie. The directions are easy to follow and make for a forgiving dessert. And it tastes wonderful. The sweetness of the peaches mixed with the almond frangipane and the flaky crust is very satisfying -- especially with a scoop of vanilla ice cream! This recipe is staying in my peach dessert rotation! - coloterp - coloterp
Serves 6 to 8
- 2.5 cups All-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon table salt
- 16 tablespoons unsalted butter
- ice water (about a 1/2 cup + 2 T.)
- Whisk flour, sugar and salt together. Cut butter into flour and using the back of a fork or a pastry cutter, incorporate butter into flour mixture until butter is in small pieces. Add ice water and continue to stir with fork until mixture comes together to form a mass. Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball and divide into two equal pieces. Shape each piece into a ball, wrap in plastic wrap and chill until ready to use.
Frangipane and Tart Assembly
- 1/2 cup almond paste
- 1/4 cup sugar
- 4 tablespoons butter, room temperature
- 1 tablespoon rum
- 1 egg
- 1.5 pounds peaches, cut into ½-inch thick slices
- 1 tablespoon butter, melted
- 1 tablespoon sugar
- vanilla ice cream for serving
- Make the frangipane: In the bowl of a stand mixer or food processor, combine almond paste, sugar and room-temperature butter. Beat until combined, then add rum and egg and beat until smooth, or until only small lumps remain. Set aside.
- Assemble the tart: On a lightly floured work surface, roll one disk of dough out approximately into an 11-inch circle, using flour as needed to prevent sticking. Line a rimless cookie sheet (or upside-down jelly roll pan) with parchment paper. Transfer dough to parchment paper and chill for 10 minutes in the refrigerator.
- Spoon the frangipane in center of tart and spread toward the edges, leaving a 2-inch border all the way around. Arrange the fruit in concentric circles over the frangipane.
- Preheat the oven to 400ºF. Finish the tart by folding the exposed border over the tart on itself, crimping to make a folded-over border. Chill tart again in the refrigerator for 10 minutes. Brush dough with butter and sprinkle sugar over entire tart. Place in the oven for 35-45 minutes or until crust is golden. Let cool for five minutes on tray then slide parchment paper and tart onto a cooling rack. Let cool another 20 minutes before slicing.
- Serve with vanilla ice cream.