A Toasty almond flour pie crust is topped with a smooth frangipane and slices of fresh peach, folded into mini galettes, and baked to golden brown flaky perfection.
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Peach and Frangipane Mini Galettes
Hi! Happy Sunday! We are nearing the end of peach season here in NYC, so I had to sneak just one more peach recipe in - these super cute mini galettes with an almond flour crust, made with Blue Diamond Almond Flour!
How to Bake with Almond Flour
I love subbing almond flour for a portion of regular flour in my baking. Almond flour works so well - it gives an extra depth of flavour that takes absolutely no additional effort. It can help create the perfect texture in some baked goods, particularly things such as loaf cakes (it’s a critical ingredient in almost all of my loaf cakes!).
It was my first time incorporating almond flour into pie crust, and I am so happy with how it came out. The pie crust is perfectly flaky and tender, but has a wee toasty hint from the almond flour within it. I paired the almond flour pie crust with a frangipane and some fresh peaches. When fruit is beautiful and fresh it really doesn’t need too much done to it and pairing it with a quick frangipane works so perfectly.
What is Frangipane?
If you haven’t had frangipane before it is super simple. It is basically a thick batter made from butter, sugar, egg, and almond flour. Frangipane provides a beautiful nutty flavour and texture to baking.
It is often used in tarts with fruit, and it worked so well in these wee galettes! Because Blue Diamond Almond Flour is super fine and comes pre-sifted, it worked seamlessly into the pie dough. It also made a really smooth frangipane for the base of the galettes. It is made with 100% California-grown almonds which are super high-quality - great quality almonds give you great quality almond flour!
Can these be made with other fruit?
They sure can! Frangipane is a perfect base for other fruit, so you can make these with whatever fruit is in season.
Can these be made ahead?
These Mini galettes are super easy to make ahead. Get them up to the stage where they go into the freezer before baking. At this point you can freeze them until solid. Then transfer to an airtight container or bag to bake off later.
A few wee tips for Peach and Frangipane Mini Galettes
- After you mix the dough and shape it into discs, rest it in the fridge for about an hour, and then roll it out on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Then you shape it into a rectangle, re-wrap tightly in plastic, and rest for at least two hours before using.
- What this step does is make the dough homogenous and therefore easy to work with, but also adds layers through the rolling and folding - the same way puff pastry is laminated. It is definitely an optional step but from my experience it makes the world of difference when it comes to rolling out the dough and getting a nice homogenous dough for assembling these galettes
- Make sure you allow enough time for these to chill down after assembly - they can have up to overnight in the fridge.
- Adjust your sweetness depending on the sweetness of your fruit. If your peaches are super sweet and juicy, you may not need any additional sugar at all on the top (although I love to add it on the sides for crunch)
- I left the peel on my peaches as I love how it looks (and peeling peaches can be a wee bit of a pain), but peel yours if you like!
- The galettes might unfold a tiny bit in the oven. This is normal from the juices of the peaches and also from the frangipane as it bakes. Don’t freak out - they will still look amazing!
- When it came to assembly I found it easiest to cut all the rectangles of dough out, and then work with two at a time, assemble them, and then transfer them to the baking sheet to chill, then move on to the next ones.
Other recipes using Frangipane:
Thank you so much to Blue Diamond Almond Flour for sponsoring this post! As always, all opinions are my ownPrint
Peach and frangipane mini galettes with almond flour crust. A Toasty almond flour pie crust is topped with a smooth frangipane and slices of fresh peach, and baked to golden brown flaky perfection.
Almond Flour Pie Crust
- 300g all-purpose flour
- 75g Blue Diamond Almond Flour
- 2 tsp sugar
- Pinch of Salt
- 225g (2 sticks) cold unsalted butter, cut into cubes
- 240g (1 cup) cold water
- 1 cup ice
- 60g (1/4 cup) Apple cider vinegar
- Egg wash - 1 egg whisked with 1 Tbsp water
- 70g unsalted butter, at room temperature
- 80g granulated sugar
- 110g Blue Diamond Almond Flour
- 1 egg, at room temperature
- pinch of salt
- 1/2 tsp vanilla bean paste, optional
- 600g thinly sliced peaches (weight is of the peach slices only, not including the stone)
- Turbinado sugar for sprinkling
- Egg wash - 1 egg whisked with 1 Tbsp water
ALMOND FLOUR PIE DOUGH
- Place flour, Blue Diamond Almond Flour , sugar and salt into a large bowl. Cut butter into chunks and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or your fingers, cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
- Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time (I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet.
- Squeeze together with your fingertips to make a homogenous dough. Shape into a rectangle and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight. (See notes for rolling out dough during resting period)
- Cream together the butter and sugar using a rubber spatula in a medium sized bowl. Add the Blue Diamond Almond Flour, egg, salt, and vanilla bean paste, and mix until well combined and fluffy. Transfer to a piping bag fitted with a medium sized round piping tip, or a piping bag with the end snipped off. Store in the fridge until ready to use.
- Line two baking sheets with parchment paper. Note - you only need two sheet pans for the initial dough pieces, all the galettes will fit together on a single half sheet pan once assembled.
- Turn the dough out onto a lightly floured surface and roll into a rectangle that is approximately 13”x17” (33cm x 43cm). You can roll it any size that you like but we are looking to get 8 pieces of dough, each 4”x6” (10cm x 15cm) so that dimension is a good one to aim for!
- Using a ruler and a pastry cutter or a sharp knife, cut eight rectangles of dough, each measuring 4” x 6” (10cm x 15cm). Place on the sheet pans and chill for 5 minutes to firm up slightly (if your dough is still ok to work with you can assemble straight from here!).
- Working with one piece of dough at a time, brush the border with egg wash. Pipe frangipane in a rectangle in the center of the piece of dough, leaving a 1” border around the edges, then top with 5 or 6 slices of peach, overlapping slightly (see pictures).
- Fold the top and bottom pieces of dough over so they overlap the peaches a little, and press to secure where they meet the sides, then brush with more egg wash. Fold up the sides so that the peaches are totally encased (you want them to be cuddled by the dough on all sides), and tuck the corners in slightly, pressing down on the dough to make sure that you have a good seal.
- Transfer to a sheet pan lined with parchment paper.
- Repeat the process with the remaining 7 dough rectangles, and then place the mini galettes into the freezer on the sheet pan and chill for 45 minutes to an hour.
- While the galettes are chilling, preheat the oven to 425°f/ 220°c with a rack in the bottom third of the oven.
- Once the galettes are chilled, brush the pastry with egg wash and sprinkle with turbinado sugar.
- Bake the galettes at 425°f/ 220°c for 20 minutes, then turn down the oven temperature to 375°/190°, move the baking sheet to the middle of the oven, and bake for a further 15 to 20 minutes until the pastry and frangipane are golden brown.
- Remove from the oven and allow to cool for 15-20 minutes on the rack. Serve slightly warm or at room temperature. Store leftovers lightly covered with foil at room temperature.
Keywords: galette, mini galette, peach, frangipane, almond flour