Mixed Berry Peach Galette
★★★☆☆
Ingredients
- Crust:
- 1 1/4 cups all-purpose flour
- 4 Tbsp leaf lard, cut into small pieces
- 4 Tbsp unsalted butter, cut into small pieces
- 1/4 tsp kosher salt
- 3-4 Tbsp ice water
- Frangipane Filling:
- 4 ounces almond paste
- 1/3 cup granulated sugar
- 2 Tbsp unsalted butter, softened
- 1/2 tsp Maldon salt
- 1 Tbsp rum
- 1 large egg yolk
- Fruit:
- 3 peaches, sliced
- 2 cups mixed berries
- 1/3 cup granulated sugar
- 1/2 lemon, juiced
- 1 Tbsp cornstarch
- Pinch of ground nutmeg
- Pinch of salt
- Egg Wash:
- 1 large egg white
- 1 Tbsp water
Instructions
- 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