Well, my new kitchen is still a few months away, and I am chomping at the bit to get back to my blog. I miss sharing all of the tasty dishes that I would normally be preparing this time of year. Fresh fruits and veggies are especially bountiful this year due to the hot, dry summer, but I have no kitchen to work in! However, I was digging around in my photos and recipes this week, and I found this delightful peach gallette, that I thought I would share with you. I don’t really like the photos and can’t re-take them right now, but I am going to post this recipe anyway.
This pie is a winner! I absolutely love the combination of peaches and almonds, so I whipped up this dessert for a dinner last summer. The textures and flavours are remarkable here. Sweet, bright peaches are layered between creamy marzipan and crunchy amaretti cookies tossed with toasted almonds. There is an additional crackle from the turbinado sugar that garnishes the flaky piecrust. To take the pie to the next level, be sure to spike your whipping cream with a touch of Amaretto liqueur and a generous spoon of sugar.
If you are unfamiliar with Amaretti cookies, they are a scrumptious Italian specialty. Amaretti cookies are almond cookies, like a cross between a biscotti and a macaroon with an intense flavour of freshly toasted almonds. I bought mine at a local Italian deli.
I haven’t visited my buddies over at Fiesta Friday for a long time now, but I think I will pop over to my favourite virtual blog party and say hi to everyone. I will also bring along my gallette to share. I hope everyone loves it as much as we did.
Peach and Marzipan Gallette with Amaretti Topping
1 ¾ cups all-purpose flour
½ teaspoon salt
7 tablespoons cold unsalted butter
1 tablespoon icing sugar
1 egg yolk
3 tablespoons cold water (approximately)
4 to 5 medium peaches
1/3 cup sugar
2 tablespoons flour
½ cup marzipan
¼ cup sliced almonds
6 Amaretti cookies
1 tablespoon water
2-3 tablespoons turbinado sugar
Mix the sugar and butter in a food processor.
Add the flour and salt and pulse until the mixture is coarse.
Lightly beat the egg and add 1- tablespoon water. Add to the flour mixture and pulse until the mixture begins to come together. You may need to add more water, up to 2 more tablespoons.
Empty the pastry onto a lightly floured board, and gather together until it forms a ball.
Wrap dough in plastic wrap and refrigerate until cold.
Boil water in a medium saucepan. Drop each peach into the boiling water for 15 seconds and remove to a work surface. Remove the skin from the peaches and slice them thinly.
In a bowl, combine the peach slices, sugar, salt and flour. Gently mix together and set aside.
Preheat oven to 375°.
On a floured work surface, roll out the dough into a circle about 1/8 inch thick. Place the dough onto a parchment lined baking sheet.
Slice the marzipan into ¼ inch slices and arrange evenly on top of the pastry in a 9 inch circle.
Arrange the peach slices neatly on top of the marzipan.
In a small bowl, coarsely crumble the Amaretti cookies. Mix in the sliced almonds. Sprinkle this mixture on top of the peaches.
Gently fold the edges of the pastry overtop of the peaches and topping, leaving much of the centre exposed.
In a small bowl, whisk the egg and 1 tablespoon water. Brush over the pastry, and sprinkle with the turbinado sugar.
Cut a circle out of some aluminum foil and place over the exposed topping.
Bake at 375° for 35 – 40 minutes, until the pastry is golden, making sure that the Amaretti don’t burn.
Remove from the oven and allow to cool.
Whip the whipping cream with some sugar and Amaretto to taste.
Serve slices of the gallette with a generous dollop of the whipping cream. Smile at the sublime joy of this lovely dessert!