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Peaches & Cream Galette with Sugared Almond Crust

Peaches & Cream Galette with Sugared Almond Crust


  • Author: Molly
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Description

This Peaches & Cream Galette with Sugared Almond Crust is the stuff of summer dreams! Sweet peaches are the star here, flavored with ginger, almond, and vanilla and encased in a gorgeous almond-crusted dough. As impressive as it looks, it’s easier than you think (rustic is the key word, guys!) and tastes like a dream.


Scale

Ingredients

For the Dough:

  • 1½ cups all-purpose flour
  • ½ cup powdered sugar
  • ½ teaspoon fine salt
  • 3 tablespoons unsalted butter, chilled and cubed
  • Juice of ½ a lemon
  • 4 oz mascarpone cheese, chilled
  • 12 tablespoons ice cold water

For the Cream Filling:

  • 4 oz mascarpone cheese
  • 2 teaspoons fresh ginger, grated
  • ¾ cup powdered sugar
  • Pinch of fine salt

For the Peach Filling:

  • 4 medium ripe peaches, pitted and thinly sliced
  • Juice of ½ a lemon
  • 3 tablespoons powdered sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla bean paste (or extract)
  • ½ teaspoon almond extract
  • Pinch of fine salt
  • 2 teaspoons fresh ginger, grated
  • ¼ teaspoon ground ginger

For Assembly:

  • Egg wash
  • 1 cup sliced almonds, for the crust
  • Powdered sugar, for dusting

Instructions

For the Dough:

  1. In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to mix.
  2. Add in the butter and pulse a few times to incorporate – chunks of butter are OK; we just want to break it up a little bit so it incorporates.
  3. Add in the lemon juice and mascarpone cheese and pulse the machine a few times to incorporate. The mixture will look like wet sand.
  4. WIth the machine running, add in a tablespoon or two of ice cold water until the dough comes together in a ball.
  5. Remove the ball of dough from the machine and gently knead it together on a lightly floured surface.
  6. Shape the dough into a disc and wrap in plastic wrap.
  7. Chill in the fridge for at least 30 minutes.

For the Cream Filling:

Stir together the ingredients in a bowl until smooth and incorporated well.

For the Peach Filling:

In another bowl, combine the peaches with the other ingredients and stir well to combine.

To Assemble:

  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  2. Remove the chilled dough from the fridge and roll out on a lightly floured surface to a ¼-inch thickness. It doesn’t have to be a perfect circle, but get it as close as you can.
  3. Transfer the dough to the prepared baking sheet.
  4. Spread the cream filling all over the dough, leaving a 1-inch border along the sides.
  5. Arrange the peaches over the cream filling, being as decorative as you want.
  6. Gently fold the edges of the dough over the filling, pressing it together as you work your way around to form the crust.
  7. Brush the egg wash all over the outside of the crust and top the egg wash with sliced almonds, again arranging them as decoratively as you wish.
  8. Once all the edges have been covered in almonds, transfer the baking sheet to the oven and bake for 25-30 minutes or until the peaches in the center are tender, the crust is light golden brown, and the almonds are lightly toasted.
  9. Remove from the oven and allow the galette to cool for 10 minutes or so.
  10. Dust the almond crust of the galette with powdered sugar. Slice and serve.

  • Category: dessert

Keywords: peaches and cream galette, peach galette, peach tart, peach crostata, peaches and cream tart, sugared almond crust, almond and peach tart