Saturday, October 16, 2010

Peach Galette

Serves 4

1 1/4 cup flour
3 tablespoons ground almond or hazelnut
3 teaspoons sugar
pinch of salt
8 tablespoons butter, chilled and cut into small slices
3 to 4 tablespoons iced water
3 ripe peaches, peeled and sliced

Armagnac Whipped Cream
1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 teaspoon Armagnac

Combine the flour, ground almond or hazelnut, 1 teaspoon of sugar and salt in a mixing bowl. Add 6 tablespoons of the butter and using your finger tips or a pastry cutter, quickly blend until the mixture resembles coarse meal. Add the water a tablespoon at a time, until the dough just comes together; do not over knead. This can be done in a food processor, using the pulse function. Form the dough into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.

Whip the cream in an electric mixer, adding the sugar, vanilla and bourbon as it starts to thicken. Continue whipping until soft peaks form, about 4 to 5 minutes. Refrigerate until ready to use.

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and lightly butter.

Place the dough on a lightly floured work surface. Roll out into a circle about 9 inches in diameter. Do not worry if the circle or the edges are not perfect. Place the dough on the prepared cookie sheet. Spread the peaches over the dough, leaving a 2 to 3 inch border. Sprinkle 1 tablespoon of the sugar over the fruit. Cut the remaining utter into slivers and scatter on top of the fruit. Fold the uncovered border of dough up over the peaches, allowing the dough to pleat as you lift it up and work your way around the galette. Dip a pastry brush in water and lightly coat the edge of the crust, then sprinkle with remaining sugar.

Bake the galette for 35-40 minutes, or until the pastry is golden and crisp. Transfer the baking sheet to a cooling rack and let the galette rest for 10 minutes. Serve warm or at room temperature with the Armagnac whipped cream.

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