Over the weekend we went to the Westside Santa Cruz Farmers' Market. After the brunch event, we picked up stone fruit from Schletewitz Family Farms' stand. Peaches, nectarines, pluots, and more. And I made some mini peach galettes and individual peach crisps.
Ingredients
Crust
1-1/4 cup flour
1/4 cup ground almonds
2 Tablespoons organic powdered sugar
1/2 teaspoon vanilla salt
1/2 cup butter (1 stick), cubed
1 teaspoon grappa or extract of your choice (I would use lemon extract)
cold water, as needed
Frangipane
1/2 to 3/4 cup ground almonds, as needed
1/4 cup organic granulated sugar
1/4 cup powdered sugar
1/3 to 2/3 cup melted butter, as needed
1/4 teaspoon pure almond extract
To Finish
2 organic, ripe peaches + more for garnish
organic granulated sugar
organic heavy whipping cream
Procedure
Crust
In a food processor, pulse the flour with the sugar and salt. Add the butter cubes and pulse until chunks the size of small peas form. Pour in grappa and 1/4 cup of cold water and pulse, again, till the dough comes together in a ball. Turn out the dough onto a piece of parchment paper and knead 2 to 3 times. Form into four balls, wrapping them in plastic and refrigerate until firm, approximately 1 hour.
Once they are chilled, press each ball out into a flat disk and place on a parchment paper-lined baking sheet. Preheat oven to 425 degrees Fahrenheit.
Frangipane
Mix everything together to form a thick paste. Form a disk slightly smaller in diameter than the crust and place the frangipane in the center of the crust.
To Finish
Place thin slices of peach on top of the frangipane and bring the crust up around the peach slices. Press gently to fold the crust onto the peaches. Sprinkle with sugar and bake for 45 to 50 minutes, until the peaches have softened and the crust has browned.
To Serve
Let cool slightly, then place the galettes on individual serving plates. Top with whipped cream and a peach slice as garnish.
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