Late Summer Galette

When I think of August I think of late summer fruits and the summers spent in the Niagara region making preserves with my late grandmother. As an ode to that, I love taking those fruits and creating this French classic with the most delicious almond custard and a staple in any French kitchen, Frangipane.

Yield 8-10 Servings

Mis en Place

Pastry

1 ¼ Cups AP Flour

2 Tsp Sugar

1 Tsp Salt

8 Tbsp Unsalted Cold Butter

3-5 Tbsp Ice Water

Frangipane

4 Tbsp Soft Unsalted Butter

¼ Cup Icing Sugar

Pinch of Salt

¼ Cup Almond Flour

1 Egg Yolk

1 Tbsp Egg White

1 Tsp Amaretto

2-3 Cups of Stone Fruit (peaches, plums, figs, cherries etc).

*Optional: chopped nuts (pistachios, hazelnuts or almonds)

---

Method

Step 1

Make pastry dough.

Combine flour, sugar and salt in a mixing bowl.

Add cold cubed butter. Using a pastry blender create small pea size crumbles.

Step 2

Add 4-5 Tbsp of ice water until the dough comes together when you slightly knead it. Wrap in plastic wrap and refrigerate for 30 min or until chilled.

Step 3

Make Frangipane.

Cream the softened butter in a mixing bowl with salt and icing sugar.

Add almond flour and combine.

Step 4

Add egg yolk and white, as well as amaretto. Stir until smooth.

Store in refrigerator until ready to use.

Step 5

Cut fruit. You may choose to peel your fruit, I leave the skins on.

Step 6

Roll pastry dough onto a floured surface to 12” in diameter.

Step 7

Preheat oven to 350 degrees.

Spread chilled frangipane over the surface of your dough leaving a 2” border.

*Optional: sprinkle chopped nuts for texture.

Step 8

Lay fruit on top of the base and fold dough to create your galette shape.

You can use a pastry wheel to create a fluted edge like shown. Seal well.

Step 9

Brush with melted butter and sprinkle with raw or coarse sugar.

Bake for roughly 45 min until golden.

Step 10

While warm drizzle with honey and sprinkle with additional chopped nuts.

Let cool for 15 min before serving.