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- 1 ½ cups almond flour - ½ cup all-purpose flour - ¼ cup cold unsalted butter, cubed - 4 ripe peaches, pitted and sliced The almond flour gives the crust a nutty flavor. The all-purpose flour adds structure. Cold unsalted butter helps the crust stay flaky. Using ripe peaches ensures a sweet filling. - 1 tablespoon granulated sugar - 2 tablespoons honey or pure maple syrup - 1 tablespoon freshly squeezed lemon juice Granulated sugar enhances the sweetness of the peaches. Honey or maple syrup adds a rich flavor. Lemon juice brightens the overall taste and balances the sweetness. - 1 tablespoon cornstarch - 1 egg, whisked (for egg wash) - Turbinado sugar, for sprinkling on crust Cornstarch thickens the peach filling as it bakes. The egg wash creates a shiny, golden crust. Turbinado sugar adds a lovely crunch and sparkle to the top. For the full recipe, check out the detailed instructions. Each ingredient plays a vital role in making this peach galette a true delight. 1. Mixing dry ingredients: In a large mixing bowl, whisk together 1 ½ cups of almond flour, ½ cup of all-purpose flour, 1 tablespoon of granulated sugar, and ¼ teaspoon of sea salt. Make sure these ingredients are well combined. 2. Incorporating butter: Now, add ¼ cup of cubed cold unsalted butter. Use a pastry cutter or your fingers to blend it in. You want the mixture to look like coarse crumbs, with small pea-sized chunks of butter still visible. 1. Adding ice water: Gradually add ¼ cup of ice water, one tablespoon at a time. Mix with a fork after each addition. Stop when the dough starts to hold together. 2. Forming the dough: Shape the dough into a disk. Wrap it in plastic wrap and refrigerate it for at least 30 minutes. This helps the dough firm up, making it easier to roll out later. 1. Mixing ingredients: In a medium bowl, combine 4 sliced peaches, 2 tablespoons of honey or pure maple syrup, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, and 1 tablespoon of cornstarch. 2. Marinating peaches: Toss the peaches gently. Let them sit for about 10 minutes. This allows the peaches to soak up the sweet flavors and become even tastier. 1. Rolling out dough: Take the chilled dough and roll it out on a lightly floured surface. Aim for a rough circle about 12 inches wide. Remember, a rustic look is key! 2. Filling and folding edges: Move the rolled dough to a baking sheet lined with parchment. Spoon the peach mixture into the middle, leaving a 2-inch border. Fold the edges over the filling, creating overlapping pleats. 1. Preheating oven: While you work, preheat your oven to 375°F (190°C). This ensures even baking. 2. Applying egg wash: In a small bowl, whisk 1 egg until smooth. Brush this over the crust to get a golden finish. Sprinkle turbinado sugar on top for extra crunch. 1. Cooling time: Once baked for 30-35 minutes, take the galette out and let it cool for about 5-10 minutes. This helps it set before slicing. 2. Serving suggestions: Serve warm or at room temperature. I love pairing it with creamy vanilla ice cream or light whipped cream for a special touch. For the full recipe, check out the detailed instructions above and enjoy making this delightful dessert! For the best almond crust, focus on the texture. You want it to be crumbly and light. Here are some tips: - Use cold butter. Cold butter creates flaky layers. - Cut the butter into the flour until it looks like tiny pebbles. Next, butter temperature matters. Use butter straight from the fridge. This keeps the dough firm. If the butter is too warm, the crust may get tough. To bring out the best in your peach galette, choose ripe peaches. Ripe peaches are sweet and juicy. Look for peaches that yield slightly to pressure and have a sweet aroma. You can also enhance the peach flavor with a few hints: - Add a pinch of cinnamon for warmth. - A splash of almond extract pairs nicely too. These small additions can make a big difference in taste. Presentation is key for a stunning galette. For serving styles, consider these options: - Slice the galette into wedges. - Arrange the wedges on a rustic wooden board. For garnish, I recommend: - Fresh mint leaves for a pop of color. - A light dusting of powdered sugar for a sweet touch. These simple steps will make your galette look as great as it tastes! {{image_4}} You can swap peaches for other stone fruits like plums or cherries. These fruits bring their own sweet and tart notes. Mixing peaches with berries creates a fun twist. Try adding blueberries or raspberries for extra color and flavor. If you need a gluten-free version, use only almond flour or a gluten-free blend. This keeps the galette crunchy and tasty. You may need to adjust the liquid to keep the right dough texture. Always check the flour mix for a good balance. Add spices like cinnamon for warmth and depth. Just a sprinkle can enhance the dish's flavor. You can also try fresh herbs like basil or thyme. These herbs give a fresh kick, pairing well with the sweetness of the peaches. To keep your peach galette fresh, store it in the fridge. Place it in an airtight container or wrap it tightly in plastic wrap. This method helps to keep the crust crisp and the peaches juicy. Your leftover galette can last for about 3 to 4 days in the fridge. If you notice any signs of spoilage, like mold or an off smell, it’s best to discard it. You can freeze your peach galette for later enjoyment. If you want to freeze it before baking, wrap it tightly in plastic wrap and then in foil. This method helps prevent freezer burn. When you are ready to bake, just remove it from the freezer and bake it straight from frozen. If you prefer freezing after baking, let the galette cool completely. Then, wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can last for up to 2 months in the freezer. When you want to enjoy your frozen galette, thaw it in the fridge overnight. For best results, reheat it in the oven at 350°F (175°C) for about 15-20 minutes. This step helps restore its crispiness, making it taste fresh again. For the full recipe, check back to see all the steps needed for making this delightful treat! Yes, you can prepare the galette in advance. Make the almond crust and peach filling the day before. Keep the crust wrapped in plastic and chill it in the fridge. Store the filling in a covered bowl. When ready to bake, roll out the dough, fill it, and fold the edges. Bake it fresh for the best taste. Look for a golden-brown crust. The edges should be crisp, and the peaches will bubble with juice. If the crust looks brown and the filling is hot, your galette is ready. Yes, frozen peaches work well! Thaw them first and drain any excess liquid. Frozen peaches may be softer than fresh ones. Adjust the cornstarch to help absorb extra juice. The taste will still be delightful. Serve your peach galette warm with a scoop of vanilla ice cream. You can also add whipped cream for extra sweetness. Pair it with fresh berries for color and flavor. To reheat, place slices in a 350°F (175°C) oven for about 10 minutes. This keeps the crust crisp and the filling warm. Avoid using the microwave, as it can make the crust soggy. This galette recipe combines almond crust and sweet peaches for a delightful treat. We covered ingredients, step-by-step instructions, and storage tips. You now have all you need to create a tasty dessert. With variations and expert tips, you can customize your galette to your liking. Remember, using ripe peaches makes all the difference. Enjoy baking and sharing this wonderful dessert with friends and family!

Peach Galette with Almond Crust

Satisfy your sweet tooth with this irresistible Peach Galette with Almond Crust! Discover how to make a delightful dessert featuring ripe peaches and a crunchy almond crust that everyone will love. Easy to follow and perfect for any occasion, this recipe will impress your friends and family. Click through to explore the full recipe and tips to elevate your baking experience today!
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Ingredients
  

1 ½ cups almond flour

½ cup all-purpose flour

¼ cup cold unsalted butter, cubed

1 tablespoon granulated sugar

¼ teaspoon sea salt

¼ cup ice water

4 ripe peaches, pitted and sliced

2 tablespoons honey or pure maple syrup

1 tablespoon freshly squeezed lemon juice

1 teaspoon pure vanilla extract

1 tablespoon cornstarch

1 egg, whisked (for egg wash)

Turbinado sugar, for sprinkling on crust

Instructions
 

Prepare the Almond Crust: In a large mixing bowl, whisk together the almond flour, all-purpose flour, granulated sugar, and sea salt until well mixed. Add the cubed cold butter into the flour mixture. Using a pastry cutter or your fingers, blend the butter until the mixture resembles coarse crumbs with small pea-sized chunks of butter.

    Incorporate Ice Water: Gradually add the ice water, one tablespoon at a time, mixing with a fork after each addition. Continue until the dough begins to hold together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for a minimum of 30 minutes to chill and firm up.

      Preheat the Oven: While the dough is chilling, preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper to prevent sticking.

        Make the Peach Filling: In a medium-sized bowl, combine the sliced peaches, honey or maple syrup, lemon juice, vanilla extract, and cornstarch. Gently toss the peaches to ensure they are thoroughly coated with the sweet mixture, allowing them to marinate and absorb the flavors for about 10 minutes.

          Roll Out the Dough: On a lightly floured surface, take the chilled dough and roll it out into a rough circle about 12 inches in diameter. Don't worry if it isn’t perfectly shaped; the rustic aesthetic is part of its charm!

            Assemble the Galette: Carefully lift the rolled-out dough onto the prepared baking sheet, ensuring it lays flat. Spoon the peach mixture into the center of the dough, leaving an approximate 2-inch border around the edges to fold over later.

              Fold the Edges: Gently fold the edges of the dough over the peach filling, creating overlapping pleats as you go to achieve a beautiful, rustic look.

                Apply Egg Wash: In a small bowl, beat the egg until smooth and brush it over the folded crust for a golden finish. Sprinkle the top generously with turbinado sugar to add a delightful crunch and sparkle.

                  Bake the Galette: Place the galette in your preheated oven and bake for 30-35 minutes, or until the crust is beautifully golden brown and the peaches are bubbling with juice.

                    Cool and Serve: Once baked, allow the galette to cool on the baking sheet for about 5-10 minutes before slicing. Serve it warm or at room temperature, ideally with a scoop of creamy vanilla ice cream or a dollop of light whipped cream for extra indulgence.

                      Prep Time: 40 mins | Total Time: 1 hr 15 mins | Servings: 8

                        - Presentation Tips: For a stunning presentation, serve slices of the galette on rustic wooden boards. Garnish each slice with fresh mint leaves and a delicate dusting of powdered sugar for that elegant finish.