Tizgui Village, Todgha Gorge, Morocco
A summery fruit galette with luscious almond cream
This summery fruit galette is loaded with juicey peaches and wild blackberries nestled on a bed of luscious frangipane (almond cream) and surrounded by a buttery, flakey pastry crust. I love the rustic look of a galette versus a pie--and it's a lot simpler to put together, too!
Use fresh fruit and only when it's in season--not only is it better for the environment but you'll get a much tastier dessert.
Feel free to substitute the fruit you use depending on the season! (I've made this with raspberries too and it was also fantastic).
This recipe is slightly adapted from Sally's Baking Addiction--one of my go-to baking blogs. I like to minimise the amount of sugar I use in baking so this recipe cuts out some of the sugar in the original recipe.
Peach and Wild Blackberry Frangipane Galette
190g all-purpose flour
1 tsp sugar
pinch of salt
115g COLD butter
60g COLD water
30g butter or margarine, soft
50g ground almonds
1/2 tsp almond extract
1/2 tsp vanilla extract
2-3 medium peaches, sliced relatively thin
blackberries (preferably wild)
1 tbsp ground almonds
1/2 tbsp flour
For the pastry:
Add sugar, salt, and flour together in bowl and mix with a fork. Drop in COLD cubed butter. Using your fingers, rub the butter into the flour mix until you have smaller flakes. You don't want the butter to completely disappear--you want there to still be pieces of butter as this is what makes the resulting pastry flakey. Too much handling/mixing of pastry results in stiff, hard pastry. Once combined, pour in the COLD water and mix with a fork just until the dough comes together. Press it into a disk and wrap in cling film and place it in the fridge until you're ready to use (at least 1 hour and up to a couple of days).
For the frangipane:
Mix all ingredients in a bowl with an electric mixer until combined. Place in the fridge until ready to use.
For the fruit:
Slice the peaches relatively thin and toss them with the ground almonds and flour. Put in the fridge until ready to use.
Roll out the dough on a floured surface until about 10" around. Spoon the frangipane into the centre of the dough, leaving about a 2 inch border around the edge. Then arrange your fruit on top of the frangipane. Fold the edges of the pastry dough up and over the fruit. Brush the pastry with an egg wash (mix one egg with a tablespoon of milk/plant milk) and decorate with slivered almonds. Let chill in the fridge for 20 min.
Bake at 425F/218C for about 30-35 min, or until the filling is bubbly and the pastry is lightly browned.
This pie keeps very well. Once I made it two days before eating (I simply kept it covered with a towel) and it was still delicious.
Todgha Gorge, Morocco