Peach, Apple, and Blackberry Frangipane Galette

Peach, Apple, and Blackberry Frangipane Galette

Photo: Michael Kahn

INGREDIENTS 

Frangipane:

  • ¾ c. almond flour
  • ¼ c. granulated sugar
  • 2 tbsp. flour
  • Pinch salt
  • 2 tbsp. unsalted butter, at room   temperature
  • 1 large egg, lightly whisked
  • ½ tsp. vanilla extract
  • ½ tsp. almond extract

Fruit:

  • 1 large or 2 small Pink Lady or Honey   Crisp apples, peeled and finely diced
  • 3 peaches, halved, pit removed, and   peaches thinly sliced
  • 1 c. fresh blackberries, cut in half (if   large)
  • 2 tbsp. unsalted butter, cut into 1-inch   pieces
  • 2 tbsp. granulated sugar, for sprinkling   over fruit

To assemble:

  • 1 disc of flaky pastry crust, homemade or purchased (see my recipe: Visit http://bit.ly/Perfect-Pastry-Crust)
  • Dusting of flour, for rolling out dough
  • 1 egg yolk whisked with 1 tsp. almond   milk or cream
  • 1 tbsp. turbinado (raw sugar), for sprinkling on galette

DIRECTIONS:

Frangipane:

Combine almond flour, sugar, flour, salt, butter, egg and both extracts in the bowl of a food processor. Pulse until just combined; reserve. 

Assemble Galette:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

Remove refrigerated dough disc and set onto a lightly floured counter. Roll dough into a 12-inch circle. Lightly drape dough over the rolling pin and carefully center on prepared pan.

Spread reserved frangipane over dough, leaving a 3-inch border free along perimeter of dough. Evenly sprinkle frangipane with diced apple. Decoratively arrange peach slices over apples and sprinkle with halved blackberries. 

Evenly sprinkle sugar over fruit and then dot with butter pieces. 

Carefully lift edges of unfilled dough toward the center, pleating dough as necessary to retain a circular shape, leaving at least 4 inches of fruit exposed.

Whisk together egg yolk with almond milk or cream, and brush mixture on exposed dough. Sprinkle turbinado sugar over brushed dough and set galette in oven to bake.

Bake for 40-45 minutes, or until galette is golden brown. Let galette cool on pan for 10 minutes, then carefully slide galette, with parchment paper, onto a cooling rack. Let cool for at least 30 minutes before slicing. (Galette can be baked, cooled completely, lightly covered with foil, and refrigerated overnight. Remove from refrigerator one hour before serving.)

Makes 8-10 servings.