Best 3 Peach Frangipane Galette Recipes
Indulge in a delectable journey of flavors with our curated collection of peach frangipane galette recipes. Embark on a culinary adventure as we unveil the secrets to crafting this rustic yet sophisticated dessert. Immerse yourself in a symphony of textures and flavors, from the flaky, buttery crust to the velvety frangipane filling, and the juicy, sun-kissed peaches.
1. **Classic Peach Frangipane Galette**: Experience the timeless charm of a classic peach frangipane galette. This recipe provides a step-by-step guide to creating a picture-perfect galette, with a crisp, golden crust that crumbles at the first bite. The frangipane filling, a harmonious blend of ground almonds, butter, sugar, and eggs, adds a luscious, creamy texture that perfectly complements the sweet, juicy peaches.
2. **Rustic Peach Frangipane Galette**: Embrace the beauty of imperfection with our rustic peach frangipane galette recipe. This galette celebrates the natural charm of homemade baking, with a free-form crust that adds a touch of whimsy. The rustic appearance belies the incredible flavors within, as the combination of peaches, frangipane, and a hint of cinnamon creates a delightful sensory experience.
3. **Almond Peach Frangipane Galette**: Elevate your galette game with the almond peach frangipane galette recipe. This variation incorporates the nutty flavor of almond flour into the frangipane filling, adding a delightful depth of flavor. The result is a galette that is both visually stunning and incredibly delicious, making it a standout dessert at any gathering.
4. **Peach Frangipane Galette with Honey Glaze**: Experience the sweet symphony of flavors in our peach frangipane galette with honey glaze recipe. A delicate honey glaze is brushed over the golden crust, adding a touch of sweetness and a glossy sheen. The glaze not only enhances the appearance of the galette but also adds an extra layer of flavor, creating a perfect balance between the sweet peaches and the creamy frangipane.
5. **Vegan Peach Frangipane Galette**: Delight in the guilt-free indulgence of our vegan peach frangipane galette recipe. This plant-based version uses alternative ingredients to create a galette that is equally delicious and satisfying. The frangipane filling is made with almond flour, coconut oil, and maple syrup, resulting in a creamy, flavorful filling that pairs perfectly with the juicy peaches.
6. **Mini Peach Frangipane Galettes**: Create a delightful array of individual treats with our mini peach frangipane galettes recipe. These bite-sized galettes are perfect for parties, picnics, or as a sweet treat to enjoy on the go. The smaller size allows for a quicker baking time, making them a convenient option when you're short on time.
With these diverse peach frangipane galette recipes, you're sure to find the perfect one to tantalize your taste buds. From classic to rustic, almond-infused to vegan, and mini galettes for individual indulgence, there's a recipe for every occasion and preference. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving more.
FRESH PEACH GALETTE
Fresh summer peaches are enveloped in an easy homemade butter crust to form these adorable open-faced galettes that you can customize with any seasonal fruit.
Provided by HewnBread
Categories World Cuisine Recipes European French
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Combine flour and salt in a medium bowl. Pour in water slowly and mix with a bowl scraper until absorbed. Add vanilla extract. Slowly mash butter into the mixture using your fingers until well combined. Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
- Place peaches in a medium bowl. Sprinkle with salt. Add sugar, vanilla paste, and cornstarch. Stir with a wooden spoon and let sit until peach juices are released, 5 to 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Lightly flour a work surface. Roll dough out to a thickness of no more than 1/4 inch. Cut out circles of dough using the rim of a cereal bowl. Place rounds 1 inch apart on the baking sheet. Place 2 spoonfuls of the peach filling onto the center of each crust, leaving about 1/2 inch of space around the edges.
- Fold in the edges of the crusts 1/4 inch toward the center of each galette, forming a short lip to keep the filling in the middle.
- Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.
Nutrition Facts : Calories 381.4 calories, Carbohydrate 38.7 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 14.6 g, Sodium 384.2 mg, Sugar 8.6 g
PEACH & FRANGIPANE GALETTE
A galette is nothing more than a free-form tart. I love this combination when the peaches are ripe in the summer, but you could use plums, pineapple, berries, apples or pears in the fall - anything you like.
Provided by P48422
Categories Pie
Time 50m
Yield 1 galette
Number Of Ingredients 9
Steps:
- Oven to 400 degrees F.
- Roll out the galette dough into a round about 15" in diameter.
- Fold the dough in half, then in half again and transfer to a parchment lined sheet pan, then unfold it.
- Make the frangipane: Beat the almond paste, butter and sugar together until well mixed.
- Add the rum and egg and mix until very smooth.
- Spread the frangipane over the galette dough leaving a 2" border all the way around.
- Arrange the peaches in a circular pattern over the frangipane.
- Fold the edges of the dough over the filling- you can pleat it for a very pretty effect, or you can just fold it randomly- this tart is supposed to be rustic so it doesn't matter.
- Brush the edge with the melted butter and sprinkle the entire tart with the sugar.
- Bake until the crust has browned and the frangipane is set, about 30-35 minutes.
- Let cool for about 5 minutes before sliding the galette onto a cooling rack.
- Let cool another 20 minutes before serving.
PEACH GALETTE WITH BROWN SUGAR CRUST
Serve our showstopper dessert at a summer get-together. Roasted peaches are piled into buttery pastry, with a lovely crunch from demerara sugar
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 16
Steps:
- To make the pastry, put the flour, butter and sugar in the bowl of food processor and pulse until it looks like breadcrumbs. Add the egg yolk and 1 tbsp cold water, then pulse again until it forms a ball. Wrap and chill for 30 mins.
- For the frangipane, beat the butter and sugar together until pale and fluffy, add the egg, whisk again, then fold in the ground almonds to make a paste. Cut the peaches into thin slices, then toss in a bowl with the lemon juice, cornflour, vanilla and icing sugar. Mix gently until the fruit is coated and the cornflour dissolved. Heat the oven to 200C/180C fan/gas 6 and heat a large baking sheet on the middle shelf.
- Roll the pastry out in between two pieces of baking parchment to a large disc about 5mm thick and 35cm in diameter. Remove the top layer of parchment, draw a 30cm circle onto it, cut it out, and use as a template to cut out a disc of pastry, or roughly trim the pastry into a circle by eye for a more rustic look.
- Smooth the frangipane over the middle of the pastry with a spatula, leaving a 5cm border around the edge. Arrange the peach slices over the top in a pattern, either in a circle or little fans of fruit.
- Fold in the edges of the pastry to slightly overlap the fruit. Brush with the beaten egg and sprinkle over the demerara, then transfer to the hot baking sheet using the parchment.
- Bake for 30-35 mins until the pastry is golden and the fruit looks soft. Leave to cool to room temperature. Heat the jam in the microwave for a few seconds, or in a small pan until warm and runny, then use to glaze the fruit. Serve with thick cream or ice cream.
Nutrition Facts : Calories 582 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
Tips:
- Use ripe peaches: The riper the peaches, the sweeter and more flavorful your galette will be. Avoid peaches that are too hard or bruised.
- Don't overwork the dough: Overworking the dough will make it tough. Mix the ingredients until they just come together, then stop.
- Chill the dough before rolling it out: Chilling the dough will make it easier to roll out and prevent it from shrinking in the oven.
- Use a sharp knife to slice the peaches: A sharp knife will help you get clean, even slices of peaches.
- Arrange the peaches in a single layer: Don't overcrowd the galette, or the peaches won't cook evenly.
- Bake the galette until the crust is golden brown and the peaches are bubbling: This will take about 45-50 minutes.
- Let the galette cool slightly before serving: This will help the filling set and make it easier to slice.
Conclusion:
This peach frangipane galette is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and juicy peaches are complemented perfectly by the rich and creamy frangipane filling, and the flaky crust is the perfect finishing touch. Follow these tips to make sure your galette turns out perfectly every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
