Simple Delicious Recipes
Amaretto Peach Almond Galette – Bursting with sweet peaches this rustic galette is a delightful summer treat. Made with juicy peaches macerated with amaretto liqueur and brown sugar then layered over a flaky pie crust. Enjoy this dessert warm with ice cream.
Sometimes, I want a dessert which is easy and uncomplicated without compromising on the taste. That’s where galettes come in. They are rustic fuss free pies that are quick to put together. They don’t require perfection in their look, all you need is a good pie crust. And with peaches in season, I though why not use them to make a galette.Â
Peaches are one of my favourite summer fruits. They are juicy and sweet. I have used them in drinks, like this Sparking Peach Pear Apricot Lemonade, but I have never actually baked them. I usually shy away from baking fruit as some get soft and mushy, which isn’t actually a bad thing, however I like mine to still stay firm and hold their texture. And peaches deliver on this.
It brings together a flaky pie crust, sweet juicy peaches, sweet Amaretto liqueur (I used Disaronno) and almond flakes. Trust me, this dessert is everything. The perfect balance of sweet and savoury.Â
It starts off with a flaky pastry dough. The dough has specks of fat which will ensure a flaky pie crust.Â
The filling is next, fresh juicy peaches, a little brown sugar and amaretto liqueur. Toss them all together and leave to macerate for 30 minutes. This is a key step, so don’t leave it out. The result is a juicy fruit slices with a deep flavour
Plain or All Purpose Flour– Start off with some good quality flour. You want use one with a low protein content. Between 9-12%.Â
Salt– This brings out the flavour
Cold Butter– Using cold butter prevents the fat from melting. Butter also adds flavour to the crust.Â
Vegetable Shortening – This aids in creating a flaky melt in your mouth crust.Â
Iced Water- to bind and keep the dough cold
Peaches– Fresh juicy peaches are best. If you haven’t that, then use tinned peaches. You could also use other stone fruit like plums or apricots.Â
Brown Sugar– Adds sweetness to the filling
Amaretto– This almond liqueur adds flavour to the filling. Almond essence can be used in place of this.Â
Corn starch– Helps thicken the filling.Â
The key to getting a flaky crust is to use cold fat. You want to keep the dough cold. During the baking process, the fat melts and leaves behind multiple layers of crispy flaky layers.Â
Use just enough water to bind the dough together. Too much water will require more dough and result in a tough dough. Too little water will result in a crumbly dough and difficult to roll out.Â
Finally, let the dough rest in the fridge before using. This aids in relaxing the gluten and keeps the dough cold.
When it’s time to roll out your dough, remove it from the fridge.Â
Roll out the dough, into a circle. It doesn’t have to be perfect. Remember this is a free form pie. Now layer your fruits over the pastry, leaving a 2.5 inch border all around and then fold over . Reserve the juices in bowl, mix in some corn starch to thicken and then pour over the fruit. Brush with egg wash (egg and milk), sprinkle with almond flakes, then bake.Â
Slice the warm galette and serve with ice cream. Every bite is full of flaky pastry and sweet juicy peaches.
For more summer recipes, check these out:Â
Strawberry Lemon Cheesecake
Mixed Berry Fruit Tartlets
I enjoyed making this recipe. Its so delicious. Thanks for sharing