ALMOND FLOUR PIE DOUGH

1. 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.
2. 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.
3. 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)

FRANGIPANE

1. 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.

ASSEMBLY

1. 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.
2. 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!
3. 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!).
4. 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).
5. 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.
6. Transfer to a sheet pan lined with parchment paper.
7. 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.
8. While the galettes are chilling, preheat the oven to 425°f/ 220°c with a rack in the bottom third of the oven.
9. Once the galettes are chilled, brush the pastry with egg wash and sprinkle with turbinado sugar.
10. 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.
11. 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.