Peach and Almond Galette
Blue Ribbon Recipe
What a wonderful treat for brunch! As pretty as it is, it's not at all difficult to put together. The Test Kitchen
- refrigerated pie crust
- large ripe free stone peaches
- 4 1/2 Tbsp
- raw sugar
- 1 1/2 Tbsp
- 1/2 tsp
- almond extract
- 1/2 tsp
- pure vanilla extract
- 1 Tbsp
- sliced almonds
- 1 tsp
- egg white
How to Make Peach and Almond Galette
- 1Preheat over to 425. Place parchment paper over cookie sheet or sheet with edge.
Bring two quarts of water to a boil. Prepare a ice bath.
Unroll pie crust and place on parchment paper. Gently stretch crust from the center out to get about a 12 inch round size.
- 2One at a time, with a slotted spoon, place a peach into the boiling water for about 45 seconds. Remove and immediately place into ice bath. With fingers gently remove skin from peaches. Repeat with other two peaches. Gently dry peaches with a paper towel. Slice peaches into 1/4 inch pieces and place in bowl. Mix together flour and 4 tablespoons sugar. Sprinkle over peaches. Add almond extract and vanilla extract. Mix gently.
- 3Arrange peaches on crust by overlapping, forming about an 8 inch circle. Randomly dot butter on top. Carefully fold the edges of the crust around the filling. Whisk egg white with fork and using a pastry brush apply to outside of crust. Sprinkle remaining sugar and sliced almonds on top.
Bake in center of over for about 25 minutes. Cool on baking sheet.
It was great with a little vanilla ice cream!