Peach Frangipane Galette Food

PEACH GALETTE WITH BROWN SUGAR CRUST

Steps:

• To make the pastry, put the flour, butter and sugar in the bowl of food processor and pulse until it looks like breadcrumbs. Add the egg yolk and 1 tbsp cold water, then pulse again until it forms a ball. Wrap and chill for 30 mins.
• For the frangipane, beat the butter and sugar together until pale and fluffy, add the egg, whisk again, then fold in the ground almonds to make a paste. Cut the peaches into thin slices, then toss in a bowl with the lemon juice, cornflour, vanilla and icing sugar. Mix gently until the fruit is coated and the cornflour dissolved. Heat the oven to 200C/180C fan/gas 6 and heat a large baking sheet on the middle shelf.
• Roll the pastry out in between two pieces of baking parchment to a large disc about 5mm thick and 35cm in diameter. Remove the top layer of parchment, draw a 30cm circle onto it, cut it out, and use as a template to cut out a disc of pastry, or roughly trim the pastry into a circle by eye for a more rustic look.
• Smooth the frangipane over the middle of the pastry with a spatula, leaving a 5cm border around the edge. Arrange the peach slices over the top in a pattern, either in a circle or little fans of fruit.
• Fold in the edges of the pastry to slightly overlap the fruit. Brush with the beaten egg and sprinkle over the demerara, then transfer to the hot baking sheet using the parchment.
• Bake for 30-35 mins until the pastry is golden and the fruit looks soft. Leave to cool to room temperature. Heat the jam in the microwave for a few seconds, or in a small pan until warm and runny, then use to glaze the fruit. Serve with thick cream or ice cream.

EASY PEACH GALETTE WITH ALMONDS

Steps:

• In the bowl of your Food Processor, mix the Flour, Almond Meal and Sugar. (see note 1 if making by hands)
• Add small cubes of Cold Butter to the dry ingredients. Blend until it you get small crumbs and cannot see big chunks of butter.
• Add the Cold Water a little bit at the time, pulsing in between each addition. As soon as the dough starts to come together, stop adding water (see note 2)
• Transfer the pastry onto a lightly floured sheet of baking paper and bringer together into a large ball. Place a second sheet of baking paper over it and roll into a large thin circle.
• Place in the fridge to set for at least 1 hour. (see note 3)
• Slice the Peaches in Half and remove the stone. With a small serrated knife, cut thin slices of peaches and place them in a mixing bowl.
• Add the Lemon Juice, Caster Sugar, Cornstarch and Almond Meal. Stir delicately until all the fruits are evenly covered.
• Preheat your oven on 160'C/325'F.
• Take the Pastry out of the fridge and remove the top layer of baking paper. Place it on a flat baking tray.
• Sprinkle the extra tablespoon of Almond Meal over the Pastry
• Arrange the fruit slices in your preferred pattern, leaving the edges of the pastry free. (see note 4)
• Fold the edges of the pastry over the external round of fruits. Make sure there are no gaps or holes so that no juices can escape while baking.
• Optional: whisk an egg yolk and brush over the edge of the pastry for a golden brown finish.
• Bake for 25 to 35 minutes, or until the edges are golden. Serve lukewarm, with the optional scoop of Vanilla Ice Cream

PEACH & FRANGIPANE GALETTE

Steps:

• Oven to 400 degrees F.
• Roll out the galette dough into a round about 15" in diameter.
• Fold the dough in half, then in half again and transfer to a parchment lined sheet pan, then unfold it.
• Make the frangipane: Beat the almond paste, butter and sugar together until well mixed.
• Add the rum and egg and mix until very smooth.
• Spread the frangipane over the galette dough leaving a 2" border all the way around.
• Arrange the peaches in a circular pattern over the frangipane.
• Fold the edges of the dough over the filling- you can pleat it for a very pretty effect, or you can just fold it randomly- this tart is supposed to be rustic so it doesn't matter.
• Brush the edge with the melted butter and sprinkle the entire tart with the sugar.
• Bake until the crust has browned and the frangipane is set, about 30-35 minutes.
• Let cool for about 5 minutes before sliding the galette onto a cooling rack.
• Let cool another 20 minutes before serving.

PEACH FRANGIPANE TART

Steps:

• beat butter and sugar in a small bowl until pale and fluffy (about 3 minutes)
• add egg and vanilla and beat until combined
• add almond meal and flour and beat till smooth (about 1-2 minutes)
• put aside till ready to use
• remove pastry sheet from freezer
• preheat oven to 220c (200c fan forced), 430f (390f fan forced)
• line a baking sheet with baking paper
• place pastry on baking paper
• spread frangipane mixture leaving a 2 1/2 cm (1 inch) border - frangipane mixture will spread
• layer peach slices and sprinkle with demerara sugar
• bake on middle shelf for 20-25 minutes or until golden
• serve and enjoy!

PEACH FRANGIPANE TART

Steps:

• Preheat oven to 400°F.
• Place flour, salt and sugar in the bowl of a food processor; pulse to blend.
• Add butter and pulse 12-15 times, or until bits of butter are about the size of small peas.
• Place the egg yolk in a ¼-cup measure (reserve egg white) and add ice water to fill the measure; stir with a fork to break up the egg yolk.
• Drizzle the liquid over the dry ingredients and then pulse to distribute.
• Then turn on the processor and run until dough almost forms a ball around the blade.
• Pastry may be rolled or pressed into an 11-inch tart pan with removable bottom. Prick the pastry all over with a fork.
• Line the tart pastry with aluminum foil, then fill with pie weights (or dried beans or rice) and bake for 12 minutes.
• Remove foil and weights immediately, brush crust with reserved egg white and fill per recipe instructions for Peach Frangipane Tart .
• Preheat oven to 375°F.
• In a food processor, combine the ground almonds, ¼ cup sugar, 4 tablespoons butter, egg yolk and almond extract and process until a thick paste forms.
• Spread almond mixture on the prepared crust and top with concentric circles of peach slices.
• Sprinkle peaches with remaining tablespoon of sugar, dot with remaining tablespoon butter and bake for 35 minutes, or until bubbly.

APPLE-FRANGIPANE GALETTE

Steps:

• Make the crust: Pulse the all-purpose flour, granulated sugar and salt in a food processor. Add the butter and pulse until it looks like coarse meal with some pea-size bits. Add the egg and pulse a few times until the dough just starts to clump together. Turn out onto a piece of plastic wrap, gather the dough into a disk and wrap. Refrigerate until firm, at least 2 hours or overnight.
• Make the frangipane: Combine the almond flour, granulated sugar, all-purpose flour, butter, egg, brandy (if using), extract, pie spice and salt in a medium bowl and mix with a rubber spatula until smooth. Refrigerate until ready to use.
• When ready to assemble the galette, preheat the oven to 400˚ F. Remove the dough from the refrigerator and let sit at room temperature for a few minutes. Roll out the dough on a lightly floured surface into a 12-inch round, about 1/8 inch thick. Transfer to a parchment-lined baking sheet. Spread the frangipane over the dough, leaving a 1 1/2-inch border; refrigerate while preparing the apples.
• Prepare the apples: Peel the apples and slice 1/4 inch thick. Toss with the brown sugar, granulated sugar, lemon juice and pie spice in a bowl. Arrange the apples over the frangipane, slightly overlapping. Fold in the edge of the dough, pleating as you go. Brush the edge with the beaten egg and sprinkle with the demerara sugar. Bake until the crust is golden brown and the apples are browned and tender, 35 to 40 minutes. Transfer the baking sheet to a rack and let cool.
• Heat the apricot preserves and brandy in a small saucepan over medium heat, whisking, until loose. Strain into a small bowl, pressing on the solids. Brush the glaze over the apples.

PEACH ALMOND GALETTE

Steps:

• 1. In a mixing bowl with paddle attachment, combine the flour and salt together
• 2. Turn the mixer on low speed and slowly add in the cold and cubed butter and cold and cubed cream cheese
• 3. Once all the butter and cream cheese are incorporated, keep the speed on low until the flour resembles coarse crumbs
• 4. Add 1 tablespoon of water at a time until the dough is the right consistency and begins to form a ball
• 5. Remove the dough from the mixing bowl and press the dough ball into a disk, wrap with plastic wrap and refrigerate for 30 minutes
• 1. Cream the butter and sugar together in a mixer with paddle attachment
• 2. Add almond paste and cream together until fully combined
• 3. Add egg to the almond paste mixture and mix until incorporated
• 4. Add in cake flour and mix until there are no lumps and all ingredients have come together
• 5. Use immediately or store in the refrigerator until ready to use
• 1. Remove the skin of the peaches: slice a cross on the bottom of the peach, place the peaches in boiling water for one minutes and using a slotted spoon transfer the peaches to an ice bath (bowl of ice and water) until they are cooled down. Starting at the cross, remove the skin of the peach
• 2. Cut the peach in half and remove the seed; slice into 1 inch thick pieces
• 3. In a medium bowl combine the peach slices, light brown sugar, flour, vanilla extract and lemon zest; stir to combine
• 1.Preheat oven to 350 degrees F
• 2. Once the pie dough has chilled for 30 minutes, flour the surface and roll the cream cheese pie dough out to 12 inches round
• 3. Place the 12 inch disk of dough on a baking sheet and spread the frangipane (almond cream in the center of the pie dough, leaving about a one inch perimeter
• 4. Scoop the Peach Filling into the center of the pie dough to cover the frangipane filling
• 5. Fold the edges of the pie dough in to form the Peach Almond Galette
• 6. Using a pastry brush, egg wash the pie dough and sprinkle the wet egg wash with sliced almonds and sugar in the raw
• 7.Bake the Peach Almond Galette for 25-30 minutes or until the dough is golden brown and cooked through
• 8. Allow the Galette to cool for 10 minutes to allow the filling to set before serving!