Peach Raspberry Almond Galette

Ingredients

  1. Ingredients for dough:
  2. 1 1/4 cups all-purpose flour
  3. 2 teaspoons sugar
  4. 1/2 teaspoon salt
  5. 1 stick (1/2 cup) cold unsalted butter, diced
  6. 5-6 tablespoons ice water
  7. nan
  8. Ingredients for filling:
  9. 4 cups sliced peaches (peeled or not)
  10. 1-6 oz package raspberries
  11. 1 tablespoon lemon juice
  12. 1/2 cup sugar plus extra for sprinkling on crust
  13. 1/4 cup cornstarch
  14. 1/2 teaspoon ground cinnamon
  15. Pinch of salt
  16. 1-7 oz box Odense Almond Paste
  17. 1 tablespoon milk
  18. Optional: 2 tablespoons melted apricot jelly for glaze
We made a buttery homemade crust for a special treat, to complement the fresh fruit filling and Odense Almond Paste.

Time

5-10 minutes to assemble crust
25 minutes to assemble
45-50 minutes to bake
25 minutes to rest

Yield

Serves 8

Directions

  1. Adjust oven rack to second rung from bottom of oven. Preheat oven to 400° F. Line a pizza pan or large baking sheet with parchment.
  2. To make the crust: Add flour, salt and sugar to food processor fitted with a metal blade (or use pastry cutter and bowl). Pulse to combine. Add butter, pulse until the texture of small peas. Pour into a bowl.
  3. Sprinkle with 5 tablespoons ice water and mix with spoon until mixture forms into a ball. Use remaining tablespoon ice water, if needed. Knead on floured counter once or twice and flatten into a 6 inch disk. Refrigerate dough while preparing filling.
  4. To make the filling: Add peaches and raspberries to a large bowl. Toss gently with lemon juice. Add sugar, cornstarch, cinnamon and salt to a small bowl. Whisk until combined. Pour over peaches and mix gently until combined. Set aside.
  5. On a floured counter, fold Almond Paste in half and flatten into a round disk. Roll out to a 9 inch circle and set aside.
  6. On a floured counter, roll chilled dough into a 13 inch circle and center almond disk on top. Top almond paste with fruit, spreading evenly, leaving a 2 inch edge of dough with no fruit. Gently fold edges in, overlapping each fold of dough and pressing together. Brush pastry with milk and sprinkle with sugar.
  7. Bake galette 45-50 minutes or until crust is golden brown and fruit is bubbly. Cool pan on wire rack for 25 minutes before serving galette. Brush fruit with melted jam for a pretty glaze, if desired. Serve warm or at room temperature.

Odense Marzipan

Nutrition Facts
SERVING SIZE: 2 tbsp (39g)
SERVINGS: 5


Amount Per Serving
Calories: 170
Calories from Fat: 54


 %Daily Value*
Total Fat: 6g8%
   Saturated Fat .4g2%
   Trans Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrates 27g10%
Dietary Fiber 1g4%
Sugars 21g
Protein 2g
Vitamin A0%
Vitamin C0%
Calcium3%
Iron4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

NON GMO | GLUTEN FREE
MSG FREE | TRANS FAT FREE

Ingredients: sugar, almonds (28%), glucose syrup (From wheat), water.
Allergens: contains tree nuts (almonds), wheat* *Odense Marzipan contains less than 20 parts of gluten per million (ppm). Pursuant to FDA regulations, products containing less than 20 ppm of gluten are gluten free.

AFTER OPENING:
Wrap tightly in plastic and then seal in plastic bag. Refrigerate up to two weeks or freeze up to three months.

PRODUCT OF DENMARK
121817

Odense Almond Paste

Nutrition Facts
SERVING SIZE: 2 tbsp (39g)
SERVINGS: 5


Amount Per Serving
Calories: 180
Calories from Fat: 81


 %Daily Value*
Total Fat: 9g12%
   Saturated Fat 1g5%
   Trans Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrates 21g8%
Dietary Fiber 2g7%
Sugars 16g
Protein 4g
Vitamin A0%
Vitamin C0%
Calcium4%
Iron5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

NON GMO | GLUTEN FREE
MSG FREE | TRANS FAT FREE

Ingredients: almonds (45%), sugar, glucose syrup (From wheat), water.
Allergens: contains tree nuts (almonds), wheat* *Odense Almond Paste contains less than 20 parts of gluten per million (ppm). Pursuant to FDA regulations, products containing less than 20 ppm of gluten are gluten free.

AFTER OPENING:
Wrap tightly in plastic and then seal in plastic bag. Refrigerate up to two weeks or freeze up to three months.

PRODUCT OF DENMARK
121817