A classic French dessert, this rustic tart embraces the very best of summer produce and enhances stone fruits flavor with homemade frangipane.
Prep Time40 minutesmins
Cook Time45 minutesmins
Resting time45 minutesmins
Total Time1 hourhr25 minutesmins
Course: Dessert
Cuisine: French
Keyword: Fruity, Rustic, Seasonal
Servings: 5People
Author: Angie
Ingredients
Dough
1CupSpelt Flour
.5CupPlain Flour
.25CupOat Flour
.75CupButter
.25CupVodka
Frangipane
.75CupRoasted Almonds
2.5TbspSugar
2.5TbspPowdered Sugar
5TbspButter
1Egg
1Egg Yolk
.25tspAlmond Extract
Egg Wash
1EggBeaten
1TbspHalf and Half
Topping
3-5Peaches or NectarinesOr whatever fruit you desire
1TbspTurbinado Sugar
Instructions
Pastry Dough
Prepare dough making area with flours and vodka. Place flours into a mound. Cut butter cold from the fridge (the colder the better) into half inch sized chunks. Arrange a quarter of the butter tabs on the surface of the flour.
Using cold hands or pastry cutter, incorporate butter into flour. Once butter has incorporated, add more butter to flour. Repeat until all butter is added to flour. The texture should resemble loose, sandy dough.
Add Vodka sparingly to bind dough. You may not need the entire quarter cup. Adding the vodka to a hallowed out hole in the center of the dough works best to incorporate it without making a mess.
Form dough into a ball, and wrap with plastic wrap. Place into fridge for 30 minutes.
Frangipane
Toast whole almonds on sheet pan at 375°F until fragrant.
Allow almonds to cool before placing in a food processor, or chopping into a coarse meal.
In a mixing bowl, add chopped almonds,, sugar, eggs, butter, and almond extract. Mix together
Assembling the galette
Once dough feels firm, remove from the fridge, and prepare your rolling surface with a fine dusting of flour.
Preheat oven to 400°F.
Roll dough out into an approximately 14" circle. It doesn't need to be perfect. Remember, rustic is the name of the game.
Using a spatula, spread an even, but generous, layer of frangipane on dough circle. Similar to how you would think about saucing a pizza.
Slice stone fruit (or other fruit) into thin sections. It's best to wait until this point to slice so you don't end up with too much or too little fruit.
Arrange the fruit onto the surface while leaving a two inch border around the outside edge. We like doing a spiral shape, but there's no right or wrong way, so let your creativity guide you.
Once you are happy with your fruit placement, begin folding the edges of the galette over roughly an inch of your outermost fruit layer.
Brush the crust with your egg wash mixture and sprinkle turbinado sugar generously over the entire surface of the galette.
Delicately transfer the galette to baking surface. We use a perforated pizza pan, but whatever you are comfortable baking on is good to go. Pizza stones are also recommended if you have one.
Place in oven for 45 minutes. Rotate once half way through baking. If it looks like it is getting too burnt, consider turning down the oven by 25°F.