Sunday, 14 August 2016

Peach & Almond Galette

Looking for the perfect Summer dessert? Well, I have just the thing - This peach and almond gluten free & dairy free tart of course! It's very quick and easy to make and it wont disappoint. Serve with dairy free ice cream or yoghurt for an extra dollop of indulgence.

What you'll need:

-Genius shortcrust pastry
-85g Pure margarine
-85g sugar
-85g ground almonds
-Lemon zest
-1 egg
-1tsp ground cinnamon
-3tbsp gluten free flour
-100g sugar
-6 large and ripe peaches

How to make:
Pre-heat your oven to 180 fan

> Well the great thing about this recipe is that you don't even need to make the pastry, all you have to do is roll it out. Do so, by sprinkling a little gluten free flour onto a large sheet of parchment paper on a kitchen surface and rolling out the pastry until it's about £1 in thickness (roughly) then transfer the rolled out pastry (and parchment paper) onto a baking tray.

> Mix together the margarine, sugar, ground almonds, lemon zest and egg to create the frangipane layer then smooth the mix over the pastry in a large circle. This will form the base layer for the sliced peaches to sit on.

> Peel and slice the peaches relatively thinly then place into a large mixing bowl along with the sugar, flour and cinnamon and toss gently. The peach and flour mix will then become fairly wet due to the liquid from the fruit but it's important not to get too much of this onto the pastry mix as it will cause a bit of a 'soggy bottom'. Layer the peaches round in a circle using the smaller slices of peach for the centre.

> Fold the outer edges of the pastry over the edges of the fruit creating overlapping folds then brush the edges of the pastry with 1tbsp of beaten egg. Bake for 50 minutes then allow to cool on a cooling rack before slicing up and enjoying.


Photography: Karuna Clayton Photography -
Stylist: Camilla Wordie -

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