Mixed Berry Peach Galette

★★★☆☆
Prep: 20 mins (est.) Cook: 2h 15m (est.) Serves: 6-8

Ingredients

  • Crust
  • 1 1/4 cups all-purpose flour300 ml all-purpose flour
  • 4 Tbsp leaf lard, cut into small pieces60 ml leaf lard, cut into small pieces
  • 4 Tbsp unsalted butter, cut into small pieces60 ml unsalted butter, cut into small pieces
  • 1/4 tsp kosher salt1 ml kosher salt
  • 3-4 Tbsp ice water45-60 ml ice water
  • Frangipane Filling
  • 4 ounces almond paste115 g almond paste
  • 1/3 cup granulated sugar80 ml granulated sugar
  • 2 Tbsp unsalted butter, softened30 ml unsalted butter, softened
  • 1/2 tsp Maldon salt2 ml Maldon salt
  • 1 Tbsp rum15 ml rum
  • 1 large egg yolk1 large egg yolk
  • Fruit
  • 3 peaches, sliced3 peaches, sliced
  • 2 cups mixed berries480 ml mixed berries
  • 1/3 cup granulated sugar80 ml granulated sugar
  • 1/2 lemon, juiced1/2 lemon, juiced
  • 1 Tbsp cornstarch15 ml cornstarch
  • Pinch of ground nutmegPinch of ground nutmeg
  • Pinch of saltPinch of salt
  • Egg Wash
  • 1 large egg white1 large egg white
  • 1 Tbsp water15 ml water

Instructions

  1. 1. Make the crust: Combine flour, lard, butter, and salt in a bowl. Using your fingers, rub ingredients together until the mixture resembles coarse crumbs. Sprinkle with ice water and stir with a fork. Squeeze a handful of dough. If it doesn't hold together, add more water, 1 tablespoon at a time. \n2. Shape dough into a disc, wrap in plastic, and refrigerate for 1 hour. \n3. Make the frangipane filling: Combine almond paste and sugar in a food processor. Pulse until smooth. Add butter, salt, rum, and egg yolk. Process until combined.\n4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.\n5. Prepare the fruit: Combine peaches, mixed berries, sugar, lemon juice, cornstarch, nutmeg, and salt in a bowl. Toss gently.\n6. Assemble the galette: Roll out chilled dough on a lightly floured surface to an 11-inch circle. Transfer to the prepared baking sheet. Spread frangipane filling over the dough, leaving a 2-inch border. Arrange the fruit mixture over frangipane. Fold the edges of the dough over the filling, pleating as needed.\n7. Make egg wash: Whisk together egg white and water. Brush over the crust. Sprinkle with additional sugar, if desired. \n8. Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. Let cool on a wire rack for at least 30 minutes before serving. Serve warm or at room temperature.
Wine Pairing: Dessert — Port — Moscato or another sweet dessert wine.
Source: Excel Master
Fruit, Summer