13 September 2018

Peach Frangipane Galette - Rustic Tart

Peach Frangipane Galette - Rustic Tart / www.delightfulrepast.com

Peach Frangipane Galette was not going to be on the blog this week. But when I found peaches were still available, the planned post had to be bumped for something, anything, peach!

Peach Cobbler is another favorite, and you can check my Recipes index page under Desserts for more peach recipes. I’m a real peach fan, so this is pretty much peach headquarters during the season. 

For me, an unsweetened shortcrust pastry balances out the sweetness of the filling. But you may also use this lightly sweet shortcrust pastry. A bit of softly whipped cream would not go amiss, but I just wanted to focus on the peaches.

If I can get my hands on some organic figs, soon I’ll be making my Fresh Fig Frangipane Galette. Soooo looking forward to autumn. I’m not going to miss summer at all, except summer fruit, especially peaches. Summer's last hurrah. 


Peach Frangipane Galette - Rustic Tart / www.delightfulrepast.com


Peach Frangipane Galette - Rustic Tart


(Makes one 9-inch tart/6 to 8 servings)

The Pastry - Shortcrust

1 1/3 dip-and-sweep cup (6.67 ounces/189 grams) unbleached all-purpose flour
1/4 teaspoon salt
1 stick (4 ounces/113 grams) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk, reserve the white for filling

1 tablespoon cream, milk or water

The Filling - Frangipane and Peaches

4 tablespoons (2 ounces/57 grams) unsalted butter
1/4 cup (1.75 ounces/50 grams) sugar
1/2 firmly packed cup (2 ounces/57 grams) super-fine almond flour (ground almonds)
1 egg plus the reserved egg white
1/8 teaspoon almond extract
Pinch of salt
About 3 medium (15 ounces/425 grams, total) perfectly ripe peaches
A bit of cream or milk

2 tablespoons (0.5 ounce/15 grams) sliced almonds
1/8 teaspoon cinnamon mixed with 1 teaspoon sugar



1 Add flour and salt to work bowl of food processor; turn on for about 3 or 4 seconds to combine. Add chunks of butter; pulse to a crumb texture. Add egg yolk and cream; pulse until the dough starts clumping together. This is to be a crisp, more cookie-like crust, rather than a flaky pastry; so there's not quite the concern about over-processing. Flatten slightly into a 4- to 6-inch round disc, wrap and refrigerate for 30 to 60 minutes.

2 In 1-quart saucepan over medium heat, melt the butter. Take off heat, and stir in the sugar, then the ground almonds, egg, almond extract and salt until well combined. Set it in the refrigerator until the pastry has chilled for 30 to 60 minutes. 

3 Preheat oven to 400F/205C/Gas6. Roll out the pastry to a 13-inch circle on a lightly floured 13-inch square of parchment paper. No need to trim the edges; this is supposed to be rustic. Leave the pastry on the parchment and slide it onto a large rimless baking sheet (or a rimmed baking sheet at least 10 inches wide; it will hang over the side until you’ve folded the edges in).

Peach Frangipane Galette - Rustic Tart (this photo the easy pastry) / www.delightfulrepast.com
You know how you usually try to carefully roll out the pastry to have smooth edges and perfectly round shape? Not for this! With a rustic tart, irregular edges are a good thing, adding to the rustic appearance.

4 Wash, dry—no need to peel—and slice the peaches. I do it like this: Quarter peach, cut each quarter into 3 or 4 wedges, cut wedges in half. For a fancy tart, I would not cut the wedges in half; would arrange the lovely wedges in a nice pattern. But this is a rustic tart, so no need to "arrange" anything! You should have about 2 cups or so of peaches. 

5 Spread the frangipane over a 9-inch circle in the center and scatter the peach slices over it. Fold the edges in, sort of pleating as you go. Brush the pastry with a bit of cream or milk and sprinkle on the sliced almonds, pressing them in a bit to make them stick. Sprinkle with cinnamon-sugar.

Peach Frangipane Galette - Rustic Tart (this photo the finished product cooling on its baking sheet) / www.delightfulrepast.com

6 Bake for about 35 minutes. Leave on baking sheet to cool for 25 minutes before moving to serving plate. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites.

Jean

64 comments:

ellen b. said...

Yum, those are all ingredients that I'd enjoy.
I'm giving all the blogs I visit fair warning that I might be real scarce as we sort out internet in the country. It will be satellite and just not sure how it will work for blogging. Cheers.

Angie Schneider said...

Frangipane is my absolute favourite. This is a wonderful recipe to use sweet juicy stone fruits at this time of the year. Awesome, Jean!

Jean | DelightfulRepast.com said...

Thank you so much, Ellen. And I hope that satellite works out well for you.

Jean | DelightfulRepast.com said...

Angie, thank you! I went a long way in life thinking I didn't like frangipane because anytime I had it, it had too much sugar and almond extract for my taste. But once I made my own, it quickly made my favorites list!

Thomas "Sully" Sullivan said...

“…peaches in the morning, peaches in the evening, peaches at supper time!” Aren’t you glad you can hear me sing? I know, it’s the McGuire Sisters singing about sugar (and we all know what that means), but peaches are close enough to real sugar for me to be on board. Had peach yogurt this morning. And if I hadn’t, just reading aloud the title of some of your repasts is a delicious serving!

Jean | DelightfulRepast.com said...

Now *there's* a blast from the past song, Sully! Glad to hear you like peaches. I like plain yogurt (of course) with chopped peaches and pecans. If you're a pecan fan, give that a try some time.

Richard Sheppard said...

We bought a box of peaches last week at costco and I wasn't sure how we were going to manage through all them before they got over ripe. A galette is purrrrrfect!

Jean | DelightfulRepast.com said...

Richard, I hope you two like it as much as we do. We could eat this every single day! I'll look for peaches next time I'm shopping for produce, but the day will come …

Tony Grant said...

Did you know,Jean, peaches originated from China? (Don't tell a certain President of the United States. He'll be tweeting about them telling us that they couldn't possibly come from China. False information!! Ha! Ha!.) Frangipane is Italian and gallete is French. I love multiculturalism. Food, art, music, poetry, novels; we can all learn from each other and create new and wonderful things. Apart from all that, your "Peach Frangipane Galette - Rustic Tart" looks and I am sure, tastes, amazing.The result of a wonderful cultural synergy. Well done Jean.

Bernideen said...

I have only made a Galette twice - time to try yours as it looks wonderful!!!

Jean | DelightfulRepast.com said...

Thanks, Tony. Nothing like a good Chinese-Italian-French dish, right?! I'm always especially interested in a person's culture's/family's food traditions.

Jean | DelightfulRepast.com said...

Bernideen, thank you. I hope you will! It's so wonderful with a nice cup of tea, I'm sure you'll like it.

Pauline Wiles said...

I love frangipane flavors but am incredibly excited by the reminder of your fig version. We have a few fresh figs from our own little tree at the moment... the only problem is, they're so good to eat as-is that I'm not sure I could bear to bake with them...

Jean | DelightfulRepast.com said...

Pauline, I loved your comment - that's exactly how I feel! That's why I bought a few times more peaches than I needed for this recipe - so I had even more I could just eat! I would suggest you buy figs to make the tart with and enjoy the few homegrown ones on their own.

Margie said...

I wished that I lived closer so that I can try all your yummy peach treats!

Grace said...

Oh dear god, you're killing me - Or rather I would kill to have me some of that. Lawsy, lawsy me...

kitty@ Kitty's Kozy Kitchen said...

Your frangipane looks fabulous, Jean. I so love the rustic look. I'm with you in saying goodbye to summer and hello to cooler temperatures...hopefully soon. A fig frangipane sounds wonderful, too. Last year a friend gave me some from her tree and I made fig preserves. This year her tree didn't produce much, so no preserves this year!

Phil in the Kitchen said...

I love frangipane and, when I can find good ones, I'm more than a little fond of peaches too. This galette would make me very happy indeed. I haven't seen any really nice peaches lately but I'm up to my elbows in plums currently. When I manage to extricate myself from the plum glut, I'll definitely look for peaches again.

Louca por porcelana said...

Hummm,it looks scrumptious!Hugs!

Jean | DelightfulRepast.com said...

Margie, that would be so fun! We could try them with some of your favorite peach teas.

Jean | DelightfulRepast.com said...

Grace, thanks so much!

The Joy of Home with Martha Ellen said...

I agree that what I'll miss about summer is the wonderful fruit and especially peaches. What a lovely peach galette you have featured. I'll have to put a lock on the next peaches to be able to make this lovely dessert. My family loves them and so do I! ♥

Jean | DelightfulRepast.com said...

Kitty, I remember that! I don't know, maybe fig trees are one of those that bear more in alternate years or something. Happy Autumn (soon)!

Jean | DelightfulRepast.com said...

Phil, I'd be happy to be up to my elbows in plums as well! I've read that some good freestone yellow peaches in England are the Rochester, Bellegarde and Redhaven; but I've not actually had any of them.

Jean | DelightfulRepast.com said...

Thank you, Maristella. And hugs to you.

Jean | DelightfulRepast.com said...

Thank you, Martha. I do hope you'll enjoy the galette! AND I hope we can continue to get peaches for a bit longer.

thepaintedapron.com said...

This sounds really good, I've never made a frangipane, but I love almond paste and extract in so many things. Galettes are so much better than pies in my book! Yum!
Jenna

Jean | DelightfulRepast.com said...

Thanks, Jenna! Sounds like you're a fan of all things almond, so you would definitely like this.

bj said...

What a beautiful dessert...it sounds so gooood....and I am looking for good fresh figs, too.

Jean | DelightfulRepast.com said...

Thank you, BJ. Peaches are my fave, but there is something about a fresh fig, kind of an earthy flavor, that I love.

Sandi@ Rose Chintz Cottage said...

Your frangipane looks very much like some other fruit tarts I've seen, especially apple. The fig sounds fabulous to me as I love figs! I also like that you don't have to fuss with the pastry. You do share the most interesting recipes, Jean. Have a great weekend!

Jean | DelightfulRepast.com said...

Thank you, Sandi! I find it interesting how we all cook and eat so differently. I like posting recipes one doesn't see every day. But, that said, come back next Thursday for a very mundane, though delicious, recipe!

FABBY'S LIVING said...


Thank you for the recipe Sandi.
It looks wonderful, wish I had a piece, plus I love figs too.
Enjoy your weekend.
Fabby

April J Harris said...

I'm a real peach fan too, Jean! Your Galette looks so appealing, perfect for afternoon tea! Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Have a great weekend!

Jean | DelightfulRepast.com said...

Thanks, Fabby.

Jean | DelightfulRepast.com said...

April, thank you. Yes, perfect for tea!

Cocoa and Lavender said...

For many years, this is been one of my favorite desserts, Jean! How could anyone not love these flavors together? And such a beautiful presentation, as well…

Jean | DelightfulRepast.com said...

David, that's wonderful to hear. Thank you so much!

Jeanie said...

I love peaches and this year they were very good here, too. I think I stuffed myself on them, but no galettes, pies or anything other than plain old fresh, succulent peaches. I've never made a farngipani. I think I need to try this sometime!

Jean | DelightfulRepast.com said...

Jeanie, you DO! Your wine group would love it with a nice dessert wine, like Justin Obtuse or something similar. Or maybe a sparkling wine.

Mrs.AOK said...

I do not believe I've ever had this. I'm sure I would love it though, I enjoy almond paste.
I love, love, love Nut Patica, I know there's a nut paste in it but I'm not sure if it's almond. Have you tried it?
-Dean :)

Jean | DelightfulRepast.com said...

Thanks, Dean! I believe it's always, or at least usually, ground walnuts in a patica; fine with me--I love all nuts.

Ellen Ross | Ask Away Blog said...

This would be a great idea for something that I can make and bring to a get together for dinner at a friend's1

Jean | DelightfulRepast.com said...

Thanks, Ellen! Yes, it travels well - good for picnics as well.

Lina said...

This sounds delicious! :) Thanks for sharing your recipe at the Sew It Cook It Craft It link party! You're one of my features today!

Kippi O'Hern said...

Yum, this looks wonderful. I just pinned it so I can make it this weekend. Happy Fall, Kippi

Jean | DelightfulRepast.com said...

Thank you, Lina! Much appreciated. I'll check it out.

Jean | DelightfulRepast.com said...

Kippi, I'm so happy to hear that! Do let me know how you liked it!

Sara @ MagicalMamaBlog said...

Sounds delicious! I am always up for ANYTHING peach!
#TriumphantTales

Jean | DelightfulRepast.com said...

Thank you, Sara! And you should still be able to get peaches for a while.

Lucy At Home Blog said...

Oh another delicious sounding recipe! I do love frangipane, although I'm not a great peach fan #blogcrush

Jean | DelightfulRepast.com said...

Thanks, Lucy! It's also great with pears or figs, so no worries!

Miz Helen said...

Your Peach Galette will be delicious! Thanks so much for sharing with us at Full Plate Thursday, your post is awesome. Hope you are having a great week and come back to see us soon!
Miz Helen

Jean | DelightfulRepast.com said...

Thank you, Miz Helen! And I'll see you Thursday with a comfort food classic.

Mrs Mummy Harris said...

Anything that puts peaches into a dessert is fine by me! Sounds amazing! Thank you for sharing this with us at #TriumphantTales. I hope to see you back next week!

Jean | DelightfulRepast.com said...

Thanks, Mrs Mummy! See you next time with a classic American comfort food; let me know if it's a "thing" there!

Beatrice Euphemie said...

Mmmmmm! This does look so perfect for these end of summer days. I'm sure it would melt in my mouth! x Karen

Jean | DelightfulRepast.com said...

Karen, thank you! Happy Autumn!

Stephanie said...

What a delightful recipe, dear Jean. Thanks for sharing.

Enjoy the remainder of your week. Hugs!

Jean | DelightfulRepast.com said...

Thank you, Stephanie! And hugs to you!

Kitchen Riffs said...

I always love the look of a galette -- rustic and alluring, and easier to make than a pie. Our local peaches are gone, alas, so I'll have to save this until next year. Or use California peaches -- I can always get those. :-) Good stuff -- thanks.

Jean | DelightfulRepast.com said...

Thanks, John. I do love that "rustic and alluring" look! You have such a way with words!

Tarahlynn said...

Looks delicious! Thanks for sharing with us at the To Grandma's house we go link party!

Jean | DelightfulRepast.com said...

Thank you, Tarah! I wish I had carpentry skills like you, but alas, I only have cooking skills!

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