Summer is coming to an end, which means browning leaves, fluffy socks, warm drinks and cute nights in front of the TV. It also means stone fruits won’t be in season much longer, so we enjoy them while we can. These mini Peach and Almond Galettes are definitely a good idea.
Underneath the peaches are a beautiful layer of remonce, which is a Danish pastry cream made by creaming together butter and sugar. Sounds promising, right? It’s also common to add marzipan to the mix, and that’s what I’ve done here in these Peach and Almond Galettes. That sweet almond flavour goes so well with the tart peach slices.
This recipe makes 4 small galettes.
THE PASTRY DOUGH
175 g All-Purpose Flour
50 g Powdered Sugar
75 g (Vegan) Butter
1 pinch Sea Salt
2-3 tbsp Ice Cold Water
In a bowl, stir together flour, icing sugar and salt. Now add in the butter in chunks. Mash the butter into the flour with a fork, just until the butter is in smaller pieces, sort of the size of peas. Slowly add in the water until the dough comes together. Divide the dough by 4, press together into individual discs, cover with plastic wrap and chill in the fridge.
75 g Marzipan
50 g Sugar
50 g (Vegan) Butter
1 tsp Cornstarch
In a small bowl, mash together all the remonce ingredients until a smooth paste forms. Set aside.
200 g Fresh Peaches
1 tbsp Sugar
2 tbsp Lemon Juice
1 tbsp Cornstarch
Slice up the peaches. Remove the skins if you wish. I usually leave it on. Add to a bowl along with the sugar, lemon juice and cornstarch. Stir to coat the peaches evenly.
Preheat oven to 175°C / 350°F
Roll out the dough one piece at a time. Spread one quarter of the remonce per galette, leaving a border around the edge. Lay peach slices on top and fold over the edges like you can see in the photos. Press some flaked almond around the outside as garnish.
Bake the Peach and Almond Galettes 30 minutes, until golden brown.