Every time I take a bite of David Lebovitz’s peach-frangipane galette, I feel I have been transported to a French pâtisserie. Truly: the crust is so incredibly flaky, and when it envelops layers of creamy, almond frangipane and sweet, juicy stone fruit, the result is, well, simplement magnifique! (Oui?) From rhubarb-orange to apple-bourbon to peach-vanilla, as pictured here, the possible flavor combinations are endless as are the shaping techniques: see slab galette (ideal for a crowd). At this point I’ve posted five variations of this recipe, and the reason I can’t refrain from posting another is because every time I make it, I am blown away by not only its flavor but also the ease in which it comes together. Ease. Yes, ease. For many people, achieving flaky, tender pie dough has been a lifelong struggle, a task they’d rather outsource to Pillsbury. If you can relate, listen up. Many years ago I learned a simple technique from a French woman, Caroline Cazaumayou. I’ve shared the story before, so I’ll briefly sum up her method: Caroline makes her pastry in the food processor, pulsing the dough as minimally as possible, then uses a tea towel to shape the dough into a perfect round. This tea towel trick achieves two things: I’ve made a new video of the entire galette-making process, which is embedded above. I have included zero photos of the process below, because I think video is a better teacher when it comes to pastry.
Peach Frangipane Galette How-To
With mise-en-place, the whole galette can be assembled and in your oven in about 15 minutes. What is not to love? 5 from 34 reviews
1 1/4 cups (160g) all-purpose flour 1 tablespoon (14 g) sugar 1/4 teaspoon kosher salt 8 tablespoons (114g) cold, cubed butter, salted or unsalted 1/4 cup + 1 tablespoon (71 g) ice water
For the frangipane:
1/2 cup (54 g) almond flour 2 tablespoons (28 g) sugar pinch salt 2 tablespoons (30 g) butter at room temperature 1 egg (small if possible) 2 teaspoons vanilla, rum, brandy or bourbon
For assembly:
2 peaches, sliced thinly (1/4-inch or smaller) 2 tablespoons melted butter 1 to 2 tablespoons sugar, turbinado is nice vanilla ice cream for serving
