Peach Galette with Almond Paste Butter

Seeing the abundance of peaches in the produce section of my grocery store right now I had the urge to make a simple dessert using a few.

A friend had just told me about a tart he made using almond paste and I was completely sold on this idea so I incorporated it my way. The almond paste filling is basically what is known in the baking world as  Frangipane (fran-jee-pan-ee ), which is basically a fancy way of describing creamy almond butter. A thin layer over the crust compliments the peaches so well. This is one of the best desserts I have made this summer. Light and delicious and summery all over!

Galette dough:

1 1/4 cup all-purpose flour

1 tablespoon sugar

1/4 teaspoon table salt

8 tablespoons (1 stick) unsalted butter, cut into small pieces, chilled

8 tablespoons ice water

Whisk flour, sugar and salt together. Cut chilled butter pieces into flour using a pastry cutter until course crumbs remain. Add ice water slowly and stir until mixture comes together to form a mass. Form the dough into a ball and pat down to form a small disc. Wrap in plastic wrap and chill 1 hour or over night.

Almond paste butter:

1/2 cup almond paste

1/4 cup sugar (I used a little less)

4 tablespoons butter, at room temperature

1 egg

In the bowl of a stand mixer or food processor, combine almond paste, sugar and room-temperature butter. Beat until combined and add the egg. Continue beating until smooth, or only very small lumps remain. Set aside.

Peaches:

1 1/2 lbs peaches (4-5 depending on size), sliced thin

2 tablespoons butter, melted

1 tablespoon sugar

Almonds for garnish, toasted or untoasted (optional)

Galette assembly:

Preheat oven to 400 degrees F.

On a lightly floured table, roll the pastry disc out into an 12-inch circle. Line a rimless cookie sheet with parchment paper and transfer the dough onto it. Spread the almond butter in a thin layer over the dough, leaving a 1-inch border all around (there will be some left over). Chill for 10 minutes in the refrigerator before proceeding with the peaches. Arrange peaches neatly in a circular pattern over the dough.

Fold the exposed border in sections over onto the fruit. Brush dough edges and fruit with melted butter and sprinkle the entire thing with sugar.

Bake on middle rack 35-40 minutes or until crust is golden. Let cool for five minutes on tray then slide onto a cooling rack. Let cool another 20 minutes before slicing.  Garnish with almonds and don't forget the ice cream!

Serves 8