PEACH GALETTE WITH BROWN SUGAR CRUST
Serve our showstopper dessert at a summer get-together. Roasted peaches are piled into buttery pastry, with a lovely crunch from demerara sugar
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 582 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
PEACH GALETTE
This easy peasant-style recipe is a wonderful and flavorful peach dessert to serve as an ending to your fabulous Italian meal. Dust with powdered sugar just before serving.
Provided by Tom W
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine raisins, brown sugar, flour, cinnamon, and salt in a bowl. Mix in peaches and lemon juice.
- Place pie dough round on a rimmed baking sheet.
- Mound fruit mixture in center of dough, leaving a 1 1/2-inch border. Fold edge of dough up around fruit, gently pleating and pressing dough against the fruit.
- Bake in the preheated oven for 10 minutes.
- Reduce the oven temperature to 350 degrees F (175 degrees C).
- Continue baking until crust is golden brown, 20 to 25 minutes. Remove from the oven; let cool on the baking sheet for 10 minutes before using 2 large spatulas to transfer to a plate.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 58.4 g, Fat 10.1 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 264.3 mg, Sugar 37.4 g
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