Peach Galettes: Line two baking sheets with parchment paper.
Take 1/2 pound (225
grams) of puff pastry and place on a lightly floured surface. With a
lightly floured rolling pin, roll into a 9 x 7 inch (23 x 18 cm)
rectangle. Cut the rectangle into 4 equal pieces. Place the 4 rectangles
of puff pastry on one of the baking sheets. Repeat with the second 1/2
pound (225 grams) of puff pastry. Then cover the two baking sheets with
plastic wrap and place in the refrigerator to chill.
Frangipane: In the bowl of your electric
stand mixer, fitted with the paddle attachment (or with a hand mixer), beat
the butter until creamy. Add the sugar and beat until combined. Then beat in the egg and vanilla extract until
smooth. Add the ground almonds and flour and beat until it forms a
smooth paste. (The Frangipane can be made ahead, covered, and
stored in the refrigerator for about three days or it can be frozen for
about one month.)
With an offset
spatula or knife, spread a thin layer of frangipane (a scant tablespoon) onto each puff
pastry, leaving a 1/4 inch (.5 cm)
border. Cover and refrigerate the pastries while you preheat your oven.
Preheat oven to 375
degrees F (190 degrees C) and place the oven racks in the upper and
lower third of the
Peaches: Cut the peaches in half, remove
the stones, and cut into thin slices. Remove the puff pastry from the refrigerator and
place about 5 to 6 peach slices on top of each pastry. Sprinkle
the peaches with a little sugar.
Bake for about 25 - 30 minutes or until the peaches are tender
(when gently pierced with a sharp knife) and the puff
pastry is golden brown. Rotate the baking sheets top to bottom and
front to back about halfway through baking. Remove from oven and place
on a wire rack to cool.
Apricot Glaze: Heat the apricot preserves
in a small saucepan over medium heat until liquid (this step can be done
in the microwave). Remove from heat and strain the preserves through a fine strainer to remove
any fruit lumps. Stir in the Grand Marnier or water. Let cool until it
is only slightly warm and then, with a pastry brush, lightly glaze the peaches.
Makes 8 galettes.
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1 pound (450
grams) Blitz Puff Pastry
or commercial puff pastry
(if frozen, defrost in the refrigerator over night)
(42 grams) unsalted butter, at room temperature
1/4 cup (50
grams) granulated white sugar
egg, at room temperature
pure vanilla extract
cup (42 grams) ground almonds
1 tablespoon (12
grams) all purpose flour
2 pounds (900 grams) fresh peaches
(about 4 large)
1 - 2
tablespoons (12 - 25 grams) granulated white sugar
cup (85 grams) apricot preserves
1/2 tablespoon Grand
Marnier or water