Grapefruit Grace

Sweet, soft peaches on crisp pastry topped with glaze and almond slivers!

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About this Galette:

• soft peaches (canned or fresh)
• buttery crisp crust similar to pizza with crisp crust *only sweeter than pizza!*
• simple icing sugar and peach juice/syrup glaze
• topped with silvered almonds before baking

Tips / Tricks for success:

• Prepare the dough then leave it in the freezer before rolling out *this ensures the butter is nicely chilled
• Roll the dough quite thin, especially in the centre of the rectangle, to ensure it cooks all the way through
• Do not worry about the moisture from the peaches during baking; rolling the dough thin enough will ensure it is crisp and not soggy
• Cook on high heat 400 degrees F to achieve that crunchy crust!
• Roll out the dough, then place it on your lined baking sheet before adding the peaches and almonds. If you try to transfer the already peach topped dough to a baking sheet, it will lose it’s thin shape you just rolled out.
• If you’re using canned peaches save the liquid! it can be used for the glaze!

Almonds before baking for toasted slivers

The Recipe:

Peach Galette with Slivered Almonds

Prep time	Bake time	Total time
25 mins	35-40 mins	~1 hr 10 mins

Ingredients:

• 2 1/2 cups all purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 7 tablespoons cold unsalted butter
• 1/2 cold water
• 4 medium peaches or 1 large can (6.6LB/106 oz/3kg)
• 1/2 cup icing sugar
• 1/2 cup silvered almonds
• *egg or milk for egg wash

Procedure:

In a medium mixing bowl sift the flour, granulated sugar, and salt. Whisk the three together and set aside. Next, add the unsalted butter and cut in-to flour mixture with a pastry blender, a couple of butter knives, or two forks. The butter should be pea sized chunks.

In order to make the dough into a ball, pour the cold cold! water into the mixture gradually. The entire 1/2 cup may not be necessary! only add the water until a ball forms.

lightly flour a flat working surface and make the dough into a rectangle with your hands. (No rolling pin yet) wrap in plastic wrap and place in the freezer until oven is ready.

Preheat the oven to 400 Degrees F (204 C) and keep the dough in the freezer while waiting. Prepare your baking sheet with parchment.

Now the peaches. Slice the peaches into even quarters about 1/2 inch thick or use the canned ones!

Once the oven is ready, on your floured surface, roll out the dough quite thin into a large rectangle and transfer to your baking sheet.

Now, add the peaches in an arrangement as you desire and roll up the sides to create a wall around the peaches. Lastly top with slivered almonds.

Bake for 35-40 mins on the middle rack or until crisp bottom with cooked peaches appears.

Optional Glaze:

In a small bowl combine 1/2 cup powdered sugar and either 1 teaspoon of the syrup from the canned peaches or water. If you’re using fresh peaches a syrup can be achieved by boiling for a couple minutes and using the liquid as the liquid component of the glaze!

Enjoy!

Happy Baking

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