Over the last couple of weeks, I have been posting many galette or rustic tart recipes both savoury and sweet on the Instagram account. I have gone a little crazy for the galette!
One of my favourite so far has to be the almond peach galette that I made two weeks ago for a visit to a friend’s cottage. First, the tart showcases peaches which are lovely this time of year in Ontario. Second, this recipe is a combination of a traditional fruit tart and my favourite almond dessert, Galette des Rois. Finally, the pastry is buttery and flaky. How could you say no?
The tart is eaten best warm or at room temperature with some vanilla ice cream. A couple more considerations:
1 – do not slice the peaches too thin. I would keep it at about 1/2 inch so that they retain some moisture through the cooking process.
2 – keep a good 2 inch border around the filling because you want to have a good seal to keep the almond filling in the tart.
The almond filling recipe is from the Galette des Rois recipe from the Chocolate & Zucchini blog.
- *** For the dough
- ½ cup almond meal
- 1 cup and 2 tablespoons all-purpose flour
- 2 teaspoons sugar
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ cup unsalted butter, chilled and cut into cubes
- ½ teaspoon almond extract
- ***For the almond filling
- 9 tablespoons butter, softened
- ½ cup plus 2 tablespoons sugar
- 1¼ cup almond meal
- 1 tablespoon corn starch
- 2 eggs
- 1 drop almond extract
- 1 tablespoon Grand Marnier
- ***For the fruit topping and crust
- 3 peaches, sliced ½ inch think
- 1 tablespoon unsalted butter, melted
- 1 tablespoon sugar, plus more for sprinkling over crust
- ¼ cup cream
- *** For the dough
- In a food processor, combine the almond meal, flour, sugar, salt, cinnamon and nutmeg and pulse a couple of times. Add the butter and pulse till the mixture starts to look like wet sand.
- Transfer the dough to a bowl and add 3 tablespoons cold ice water and mix with your hands till the dough comes together (you can add an extra tablespoon of water if needed). Form into a disk about half a foot wide and wrap in plastic wrap. Let it chill in the fridge for at least 4 hours.
- *** For the almond filling
- While the dough is in the fridge make the filling.
- Using a handheld mixer, cream the butter and sugar in a large bowl. Add the almond meal and incorporate into the butter. Add the corn starch, the eggs, almond extract and Grand Marnier one at a time mixing well until everything is well incorporated. Cover and chill for at least 1 hour.
- *** Assembling the tart
- Heat oven to 375 degrees.
- In a medium bowl, combine the peach slices, melted butter and sugar. Toss to combine.
- Take the dough out of the fridge and on a lightly floured surface roll out the dough to a 12 inch round. Transfer the dough to a parchment lined baking sheet and add the almond filling (I usually use only ¾ of the filling) in the center making sure to leave a good 2 inches of border.
- Add the peach topping over the almond filling and fold the edges in towards the center of the tart. Brush dough with the cream and sprinkle with the sugar.
- Bake for 40 to 50 minutes or till the crust is nice and golden.
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