peach & berry galette

Updated: Sep 4, 2019


frangipane + topping

120g almond meal

70g butter

1/4 cup caster sugar + extra for sprinkling fruit

1 egg

1/2 teaspoon almond extract

1 peach, sliced

2 cups mixed berries

demerera sugar

1 egg, whisked for brushing


3 tsp caster sugar

125g butter

2 cups plain flour

pinch salt

1 egg

3 tablespoons cold water


combine flour, sugar and salt in a blender, add butter and pulse until the mixture resembles breadcrumbs. add the egg and the cold water and blitz until the dough comes together. press the dough into a ball, cover in cling film and refrigerate for 30 minutes

for the frangipane blend the butter and sugar. add the almond extract, almond meal, egg and mix together until you have a paste consistency

cut the fruit as desired and sprinkle with caster sugar, set aside

roll out the chilled dough to roughly 4mm. using a spatula, spread the pastry base with the frangipane, try not to go all the way to the edges, leaving some room to fold the pastry over. spread the berry and peach mixture on top of the frangipane then fold in the sides of the pastry about 3 cm inwards

brush the pastry edges with beaten egg and sprinkle generously with demerera sugar

bake for 35 minutes

serve with a dollop of ice cream or cream