Recipe: Sam Mannering's peach galette

in #recipe6 years ago

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Rather like tarte tatins, I love galettes not least because of their ease. By all means, make the pastry yourself, but there is no harm in looking out for Paneton pastry, as always.
Peach, blackberry and almond galette

Prep time: 25 minutes
Cook time: 20-25 minutes
Serves: 6-8

3 peaches
1 lemon
1 tbsp sherry or moscato
1 tbsp + 50g caster sugar
60g soft butter
100g ground almonds
Handful of fresh blackberries
2 tbsp flaked almonds
Good sweet shortcrust pastry
Icing sugar, for dusting

Preheat the oven to 180C.

Slice the peaches and discard the stones. Toss peaches together in a bowl with the zest and juice from the lemon, the sherry or moscato and the tablespoon of caster sugar, and set aside.

In a food processor (or by hand), mix together the butter, the second measure of caster sugar and the ground almonds into a smooth paste.

Roll out the pastry to a thickness of about 0.5cm, and then cut into a round 30-40cm in diameter. Spread the ground almond mixture evenly over the top, leaving a gap of about 5cm around the edge. Arrange the sliced peaches over the top, reserving the liquid in the bottom of the bowl. Dot the blackberries over the top. Fold the edge back over the fruit and scatter the flaked almonds over the top.

Bake for about 20-25 minutes until the pastry is golden brown and cooked through – keep an eye on it after 15 minutes to ensure it doesn't burn.

Drizzle the leftover juice from the bowl over the top while it is still hot, allow to cool, and serve dusted with icing sugar.

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