recipe 15
blueberry and peach frangipane galette
Erin Kernan
Crust
188 g All purpose flour
25 g granulated sugar
1/4 tsp salt
113 g cold butter, cubed
60 mL ice cold water
Whisk flour, sugar, and salt in a medium bowl.
Cut in butter until the mixture is course crumbs.
Add water and mix. Turn dough onto a lightly floured surface and shape into a ball. Flatten dough into a flat disk, wrap in plastic wrap, and refrigerate.
Frangipane
28 g butter, softened
1 egg, room temperature
50 g almond flour
1/2 tsp almond extract
Using a mixer with a whisk attachment, beat all ingredients until smooth.
Cover and refrigerate.
Blueberry and Peach Filling
180 g blueberries
2 medium peacfhes, sliced
1 tbsp granulated sugar
1 tbsp almond flour
Toss to coat, and refrigerate.
Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
On a lightly floured surface, roll out dough into a 12-inch circle.
Spread frangipane in center of dough, leaving a 2-inch edge.
Place fruit in center. Gently fold the edges over, overlapping as needed. Egg wash edges.
Refrigerate shaped galette for at least 20 minutes.
Bake at 425 degrees F for 35 minutes or until filling is bubly and crust is golden.