Blueberry Peach Galette with Frangipane Filling

Blueberry Peach Galette with Frangipane Filling

Galette is a French term which usually refers to any flat pastry or pancake. These Blueberry Peach Galettes with Frangipane Filling are actually made with frozen puff pastry dough, which is delicious and very easy to use. Pepperidge Farm and Trader Joe’s both make tasty frozen puff pastry dough.

The filling is called frangipane, which is another French term, and it is made of ground almonds, butter, egg, flour, and vanilla. It is good enough to eat by itself with a spoon. I might have done that once or twice. Don’t let the fancy term fool you because it’s a cinch to make.  You can use almond flour or meal, or you can grind your own almonds in a food processor. I used Bob’s Red Mill Almond Meal/Flour. I keep mine in the freezer, and it stays fresh for a long time.

Mixing almond cream with hand mixer

The frangipane is easy to put together in a matter of minutes. I use my hand mixer. I made a few changes to the original recipe, one important one being that I doubled the ingredients for the frangipane, and I also used salted butter. The recipe below will reflect the changes I made.

Pepperidge Farm Puff Pastry

This is what one sheet of the puff pastry dough looks like right out of the package. Simply lay it out on a lightly floured surface and roll it out just a little bit with a rolling pin.

Cut puff pastry into 6 sections

Using the creases as a guide, cut into thirds , then cut each third in half.

Spread frangipane filling onto each piece of pastry

Spread a heaping tablespoon of the frangipane on top of each piece of pastry and spread within 1/4″ of each edge.

Spread frangipane filling onto each piece of pastry

I used a small offset spatula but a knife would be fine.

Blanch peaches quickly in boiling water

Peeling peaches can be tricky, so it helps to blanch them first. To do this, place them in boiling water for about 60-90 seconds, depending on how ripe they are.

Place peaches in an ice bath so that the skins slide off easily

Then transfer them immediately  to a bowl of ice water. This will shock them and cause the cooking process to stop. At this point,  the skins should slide off easily.

Place sliced peaches on top of the frangipane filling

Once the peeling is off, slice the peaches and place them on top of the frangipane filling, overlapping slightly. Add bluberries.

Baked blueberry peach galettes

After baking, they should be golden brown around the edges. Sprinkle with confectioners sugar.

Sprinkle with confectioners sugar

They are seriously amazing. You can add ice cream or whipped cream if you want to, but they really don’t need it.

 

Blueberry Peach Galette with Frangipane Filling

Vickie Franks
This lovely galette is a wonderful way to make use of fresh summer fruit, and is very easy to put together with purchased puff pastry.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert
Cuisine French
Servings 12

Ingredients
  

Frangipane

  • 1/2 cup 100g granulated sugar
  • 6 tablespoons butter softened
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup 84 g almond meal flour
  • 2 Tbsp 12 g all purpose flour

Crust

  • 1 lb frozen puff pastry

Filling

  • 2 pounds 900 grams fresh peaches
  • 1/2 - 3/4 cup fresh blueberries
  • 4 Tbsp granulated sugar
  • 1/8 tsp cinnamon optional - I actually think it's better without the cinnamon
  • confectioners sugar for garnish

Instructions
 

Frangipane

  • In a medium bowl, mix sugar and butter until creamy.
  • Beat in eggs and vanilla until smooth.
  • Add the almond meal and flour and beat until it forms a smooth paste.
  • Cover and refrigerate.

Crust

  • Thaw according to manufacurer's instructions.
  • Unfold one sheet onto a lightly floured surface and cut the sheet into thirds with a sharp knife or pizza cutter. Cut each third in half.
  • Repeat with the second layer of puff pastry.
  • Place the pastries (you will have a total of twelve) onto parchment-lined baking sheets. With a knife or offset spatula, spread a thin layer of frangipane (about 1 heaping tablespoon) onto each pastry, leaving about a 1/4 inch border.
  • Cover and refrigerate for about 15 minutes.

Filling

  • Immerse peaches into a large pot of boiling water for 60-90 seconds. Quickly transfer them to a bowl of ice water. This blanching process should make the peach peelings slide off easily.
  • Slice the peaches and place in a bowl with the sugar and optional cinnamon. (I also sprinkle a little bit of Fruit Fresh on top to help prevent browning. A few drops of lemon juice works as well). Remove the puff pastry from the refrigerator and lay the peaches on top of the frangipane.
  • Add blueberries.
  • Bake at 400° for 15-20 minutes.
  • Remove pan from oven and sprinkle a small amount of granulated sugar on top of each pastry. Place back in oven and bake about 5 more minutes, or until golden brown.
  • Cover and store leftovers in the refrigerator.
  • Garnish with sifted confectioners sugar and serve with ice cream or whipped cream.

 

 

 

 

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