Peach and Maple, Almond Crusted Galette

By • September 20, 2015 0 Comments

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Author Notes: To give the usual peach tart a bit of flare I added two ingredients: maple syrup to celebrate the start of Autumn and almond because it’s my favorite flavor.Eleni Yanneli


Serves 4-6

Galette Dough

  • 2 cups all-purpose flour
  • 1 cup almond flour
  • 1 tablespoon almond extract
  • 1 tablespoon sugar
  • 1 pinch salt
  • 16 tablespoons unsalted butter (room temperature)
  • 1/2 cup ice water

Maple Peach Assembly

  • 5 peaches (I used yellow)
  • 2 teaspoons maple syrup
  • 1 teaspoon brown sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 tablespoons unsalted butter (room temperature)
  1. Whisk the flours, sugar and salt together. Cut the butter into smaller pieces and mix into the flour mixture. Add ice water to the mixture and continue to stir until it becomes dough (you may need extra water). Once the dough has formed, mix it into a ball and allow to chill for at least one hour before using — it’ll be easier to work with!
  2. Once the peach mixture is done, take the dough out of the refrigerator. Flatten it out on a baking sheet (it should measure ~10 inches) and pour the peaches into the dough. Gently wrap the dough around the edge of peaches and bake at 375F until the crust is golden brown. This should take 30-40 minutes.
  3. Let it cool and dig in!

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