Peach Raspberry Almond Galette

Ingredients

We made a buttery homemade crust for a special treat, to complement the fresh fruit filling and Odense Almond Paste.

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

Serves 8

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.
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.
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.
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.
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.
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.
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.