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To make a delicious peach galette with almond crust, you will need: - 2 large ripe peaches, pitted and sliced - 1 tablespoon lemon juice - 1 tablespoon brown sugar - 1 teaspoon vanilla extract - 1 cup almond flour - 1/4 cup all-purpose flour - 1/4 teaspoon salt - 1/4 cup cold unsalted butter, cubed - 2 tablespoons cold water - 1 egg (for egg wash) - Extra sugar for sprinkling Using fresh peaches is key for a great galette. Ripe peaches are sweet and juicy. They give the galette its special flavor. When you slice fresh peaches, you get their bright color and aroma. Look for peaches that are firm but yield slightly to pressure. This means they are ripe and ready to eat. Fresh peaches also have a wonderful texture, which adds to the overall enjoyment of your dessert. If you can't find almond flour, don't worry. You can use other options. Here are some great substitutes: - All-purpose flour: This is the easiest swap. It works well but changes the flavor a bit. - Oat flour: This gives a nice nutty taste. You can make it by grinding oats in a blender. - Coconut flour: This option is gluten-free. Use less of it, as it absorbs more liquid. - Sunflower seed flour: This is nut-free and works like almond flour in texture. You can find the full recipe to guide you through each step of creating your peach galette with almond crust. Start by washing and slicing your ripe peaches. You need two large peaches for this recipe. Remove the pits and cut them into thin slices. In a medium bowl, combine the peach slices with one tablespoon of lemon juice. This will help keep them fresh and bright. Next, add one tablespoon of brown sugar and one teaspoon of vanilla extract. Gently toss everything together. Let the mixture sit for 10-15 minutes. This process will bring out the peach juices and enhance the flavor. Now, let’s make the almond crust. In a large bowl, whisk together one cup of almond flour, a quarter cup of all-purpose flour, and a quarter teaspoon of salt. Mix them well until combined. Next, add one-fourth cup of cold unsalted butter, cut into small cubes. Use your fingers or a pastry cutter to mix in the butter. You want it to look like coarse crumbs with some small pieces of butter still visible. These bits of butter will make the crust flaky. Once your crust mixture looks good, it’s time to form the dough. Drizzle in cold water, two tablespoons in total, one tablespoon at a time. Mix gently with your hands or a spatula until the dough starts to come together. You may not need all the water. Shape the dough into a flat disk. Wrap it tightly in plastic wrap and chill in the refrigerator for at least 30 minutes. This will firm it up and make rolling easier. After the dough chills, preheat your oven to 375°F (190°C). Lay a sheet of parchment paper on the counter. Take the chilled dough out and place it on the parchment. Roll it into a circle about 12 inches wide and a quarter inch thick. Transfer this onto a baking sheet. Now, spoon your peach mixture into the center of the dough, leaving about a 2-inch border. Fold the edges of the dough over the peaches, creating pretty pleats. This rustic look adds charm! In a small bowl, beat one egg to use as an egg wash. Brush this over the crust for a shiny finish. Sprinkle some extra sugar on top for a sweet touch. Bake the galette in your preheated oven for 30-35 minutes. You want the crust to turn golden brown and the peaches to become tender. Once done, let it cool for about 5-10 minutes before slicing. This helps the juices settle. Enjoy your delicious peach galette with almond crust! For the full recipe, check out the detailed steps above. To make a great almond crust, start with cold butter. Cut it into small cubes. Mix the butter into the flour until it looks like coarse crumbs. You want small bits of butter to remain. This keeps your crust flaky and tender. When adding water, do it slowly. Use just enough to hold the dough together. If the dough is too wet, add a bit more flour. Chill the dough well before rolling it out. This step helps it keep its shape. Choose ripe peaches for the best flavor. They should feel slightly soft when you press gently. Avoid hard or overly mushy peaches. When you slice the peaches, remove the skin if desired. Toss them with lemon juice and sugar to enhance their natural sweetness. Let the peach mixture sit for about 15 minutes. This draws out the juices and makes them even more tasty. If your crust is too crumbly, it may need more water. Add just a little at a time. If it’s too sticky, sprinkle in extra flour while rolling. Be careful not to overwork the dough. If the filling leaks during baking, it could mean too much juice. Drain some of the liquid before adding the peaches to the crust. Lastly, if your galette looks pale after baking, brush on more egg wash next time. This gives it a nice, golden color. You can find the Full Recipe to guide your baking journey. {{image_4}} You can swap peaches for many fruits. Try using ripe nectarines or plums. Fresh berries like blueberries or raspberries also work well. They bring a tartness that balances the sweetness. Seasonal fruits add unique flavors and colors to your galette. Always choose fruits that are ripe for the best taste. If you need a gluten-free option, replace all-purpose flour with more almond flour. You can also use gluten-free blends from the store. These blends often work well in crusts. Make sure to check the labels for other gluten-free flours. This way, everyone can enjoy this tasty treat! Enhance your galette with extra flavors. Adding cinnamon or nutmeg can give warmth to the dish. A splash of almond extract in the filling boosts the nutty taste. You might also sprinkle some lemon zest over the peaches. These little tweaks make your galette stand out. Explore different flavors to find your favorite combination. To keep your peach galette fresh, allow it to cool completely. Wrap it in plastic wrap or foil. Place it in an airtight container to avoid drying out. Store the galette in the fridge for up to three days. This will keep the crust crisp and the filling juicy. When you are ready to enjoy your galette again, preheat your oven to 350°F (175°C). Remove the galette from the fridge and unwrap it. Place it on a baking sheet. Heat for about 10-15 minutes. This will warm it through and crisp up the crust. If you want to save some for later, freezing is a good option. First, allow the galette to cool completely. Wrap it tightly in plastic wrap, then in foil. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready to eat it, thaw it in the fridge overnight. Then, reheat it in the oven as mentioned above. For the full recipe, check the link for steps to create this delightful treat again. Yes, you can use frozen peaches. Thaw them first and drain excess liquid. This helps keep your galette from becoming soggy. Frozen peaches may not taste as fresh, but they still work well in this recipe. Check the crust for a golden brown color. The peaches should be soft and bubbling. If you see the juices oozing out, it’s a good sign. This means the galette is ready to come out of the oven. Yes, you can make the crust ahead of time. After mixing, wrap it in plastic wrap. Store it in the fridge for up to two days. You can also freeze it for a month. Just let it thaw in the fridge overnight before rolling it out. Peach galette tastes great on its own. You can also serve it warm with vanilla ice cream or whipped cream. Adding a sprinkle of cinnamon or nutmeg gives it a cozy touch. Fresh mint leaves can add a nice color and flavor, too. A peach galette can last about two days at room temperature. Make sure to cover it loosely with foil or wax paper. This keeps it fresh and prevents it from drying out. If you have leftovers, store them in the fridge for longer freshness. For the full recipe, check out the earlier sections. In this post, we covered the essential steps to making a peach galette with almond crust. Fresh peaches are crucial for the best flavor, and we explored alternatives for almond flour. I shared tips for perfecting your crust and offered variations to try. Remember to store leftovers properly and follow our reheating tips for the best taste. With these details, you can confidently make a delicious galette that impresses. Enjoy baking this delightful treat, and share it with friends and family for a sweet experience!

Peach Galette with Almond Crust

Delight your taste buds with this easy and delicious peach galette with almond crust! This rustic dessert features juicy peaches wrapped in a crumbly almond crust that’s simple to make. Whether you’re hosting a gathering or treating yourself, this galette is sure to impress. Click through for the full recipe and step-by-step instructions to impress your friends and family with this tasty treat!
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Ingredients
  

2 large ripe peaches, pitted and sliced

1 tablespoon lemon juice

1 tablespoon brown sugar

1 teaspoon vanilla extract

1 cup almond flour

1/4 cup all-purpose flour

1/4 teaspoon salt

1/4 cup cold unsalted butter, cubed

2 tablespoons cold water

1 egg (for egg wash)

Extra sugar for sprinkling

Instructions
 

Prepare the Peaches: In a medium bowl, combine the sliced peaches, lemon juice, brown sugar, and vanilla extract. Gently toss the ingredients together to coat the peaches evenly. Allow the mixture to marinate at room temperature for about 10-15 minutes, which will enhance the flavors.

    Make the Almond Crust: In a large mixing bowl, whisk together the almond flour, all-purpose flour, and salt until well blended. Add the cubed cold butter to the dry ingredients. Using your fingers or a pastry cutter, mix the butter into the flour until the mixture resembles coarse crumbs with small pea-sized pieces of butter remaining.

      Form the Dough: Gradually drizzle in the cold water, one tablespoon at a time, while mixing with your hands or a spatula. Stir until the dough just starts to come together; you may not need to use the full amount of water. Once combined, shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to chill and firm up.

        Preheat the Oven: While the dough chils, preheat your oven to 375°F (190°C).

          Roll Out the Dough: Lay out a sheet of parchment paper on your countertop. Remove the chilled dough from the refrigerator and place it in the center of the parchment. Roll it out into a rough circle about 12 inches in diameter, maintaining a thickness of about 1/4 inch. Transfer the parchment paper with the rolled-out dough onto a baking sheet.

            Add the Peach Filling: Spoon the marinated peach mixture into the center of the dough, leaving a generous 2-inch border around the edges. Fold the exposed edges of the dough over the peaches, creating pleats as necessary for a rustic and charming presentation.

              Apply Egg Wash: In a small bowl, beat the egg until well combined. Using a pastry brush, apply the egg wash over the crust to give it a beautiful sheen. Finish by sprinkling a light layer of extra sugar over the crust, which will caramelize during baking and add a delightful sweetness.

                Bake: Place the galette in the preheated oven and bake for 30-35 minutes, or until the crust is a lovely golden brown and the peaches are tender and juicy.

                  Cool and Serve: Once baked, allow the galette to cool for about 5-10 minutes on the baking sheet before slicing. This will help the juices set. Serve warm, or allow it to reach room temperature before serving.

                    Prep Time: 15 min | Total Time: 1 hr | Servings: 8

                      - Presentation Tips: Cut the galette into wedges and serve on individual plates. Consider adding a scoop of vanilla ice cream or a dollop of whipped cream on the side for an indulgent touch!