Mitch’s Peach & Almond Galette
This beautiful galette from Agnes Bakery Head Baker, Mitch, combines buttery crust, nutty almond frangipane and vibrant stone fruit. It is a dessert that is easy enough to bring out for a casual gathering yet impressive for special occasions. It’s as versatile as it is delicious - substitute with your favourite nut variety and for a fresh twist, let the fruits of the season inspire you.
Serves 8-10 || Prep time [1 hour, not including chilling time] | Cook time [40 minutes]
Equipment List:
Stand mixer (a hand mixer is okay too!)
Round 30 cm tray or pan (galette dough will need to be cut to this size)
Rolling pin
Pastry brush
Ingredients:
Galette Dough
150g unsalted butter, cold
300g all-purpose flour
*Optional: If you have whole wheat flour, substitute 40g of the total amount for added flavour
5g salt
80g ice cold water
Almond Frangipane
180g unsalted butter, softened
180g caster sugar
100g all purpose flour
120g blanched almond meal
120g natural almond meal
2 large eggs
100g natural almond flakes
Fruit Topping
At least 4 fresh or poached stone fruits (such as plums or peaches) sliced.
Glaze
100g fruit jam (apricot or peach works well)
50g water
Cream Topping
*This can be prepared a few hours ahead of time
300ml heavy cream
100g mascarpone cheese
1 tsp vanilla extract
1 tbsp Amaretto (optional)
Method for galette dough
In a large mixing bowl, combine the butter and flour. If you are using a mixer, use the paddle attachment. Combine until the mixture forms fine crumbs.
Slowly add ice cold water until the dough comes together. Don’t over mix. Dough should be flexible and soft enough to roll.
Roll out the dough between two sheets of parchment paper to fit the size of your pan or desired thickness. Chill the dough in the refrigerator for at least 30 minutes.
Take out the chilled dough and cut it to the size of the pan you are using.
Fold over the edges twice to make a thin crust. Use your fingers to crimp and create a pattern of your choosing.
Once shaped, place back in the fridge.
Method for almond frangipane
In a separate mixing bowl, mix together the butter and sugar until well mixed but not whipped.
Gradually add the eggs, mixing well after each addition.
Fold in both almond meals and flour until just combined.
Fold in almond flakes.
Assemble the galette
Preheat your oven to 180°C. Lay the chilled dough onto a lined baking sheet.
Spread a layer of frangipane over the dough, leaving a 1-2 cm border around the edge.
Remove the seed from your fruits and slice into 6 equal pieces - not too thin to prevent drying out the fruit.
Starting from the outside to the center, arrange the fruit slices tightly on top of the frangipane in a circular pattern.
Bake the Galette
Bake in the preheated oven for 10 minutes or until the crust is golden and the frangipane is set.
Reduce the oven to 160°C. Bake for a further 30 minutes.
Prepare your glaze. Warm the jam and water together in a small pan until smooth.
Take the galette out of the oven.
While still warm, brush the galette with the glaze.
Prepare the Cream
This can be prepared a few hours ahead of time
In a mixing bowl, whip the heavy cream to soft peaks. Add the mascarpone, vanilla extract, and Amaretto (if using), folding until combined..
To serve, let the galette cool completely before slicing. Serve each piece with a dollop of the mascarpone cream on the side.
