Peach-Almond Galette
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 354.88 ml all-purpose flour
- 59.14 ml yellow cornmeal
- 14.79 ml granulated sugar, plus
- 9.85 ml granulated sugar, for sprinkling
- 2.46 ml salt
- 147.89 ml cold unsalted butter, cut into pieces
- 44.37-73.94 ml ice water
- 118.29 ml whole almond
- 118.29 ml confectioners' sugar
- 1 large egg yolk
- 4.92 ml almond extract
- 8 peaches, peeled and sliced (about 2 1/2 pounds)
- 29.58 ml honey
- 2.46 ml cinnamon
directions
- In food processor, combine flour, cornmeal, 1 T granulated sugar and salt.
- Add butter, pulse until mixture resembles coarse meal.
- Add ice water, 1 T at a time, and pulse until dough forms.
- Shape dough into a disk; wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
- Meanwhile, in a clean food processor, grind almonds and confectioners' sugar to a fine meal.
- Add egg yolk and almond extract and blend; set aside.
- In large bowl, combine peaches, honey and cinnamon; set aside.
- Preheat oven to 400 degrees F.
- On lightly floured work surface, roll dough out to a 14-inch circle.
- Fit into a 10-inch pie plate.
- Spread almond paste over dough, including up the sides.
- Add peaches.
- Fold edges of dough over peaches to form a rustic flat pie with about a 2-inch wide border.
- Brush dough with water and sprinkle with remaining granulated sugar.
- Bake until filling is bubbling and crust is flaky and golden brown, 45-50 minutes.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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