Fresh, peak-of-the-season, summer fruit nestled in sweet, almond-scented pastry. Is there anything better? For tips on how to pick perfect peaches, check out this post.
Makes 8 individual tarts
- FOR THE CRUST
- About 3 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons salt
- 1 cup (2 sticks) unsalted butter, chilled, cut into 3/4-inch pieces
- 6 to 8 tablespoons ice water
- 1 teaspoon pure almond extract
- FOR THE GALETTES
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 8 small or 6 medium firm-ripe peaches (about 1 1/2 pounds total), pitted and thinly sliced (see notes below)
- 2 tablespoons sliced almonds
- 2 tablespoons unsalted butter, melted
To make the crust, in the bowl of a food processor, combine the flour, sugar, and salt. Add the butter and pulse until the mixture forms a coarse meal. Add 6 tablespoons ice water and the almond extract and pulse until moist clumps form when the dough is pinched (add more water as needed). Turn the dough onto a work surface, gather it into a ball, and divide it into 8 even pieces. Shape each piece into a 3/4-inch-thick disk, wrap it in plastic, and chill until firm enough to roll, at least 30 minutes. (You can make the dough in advance, storing it in the refrigerator for up to 3 days or in the freezer for up to several months. If frozen, defrost in the refrigerator before proceeding.)
To make the galettes, preheat the oven to 400°F.
On a lightly floured surface, roll out each disk into a 6-inch round. Transfer the rounds to 2 large rimmed, parchment-lined baking sheets. In a small bowl, combine 3 tablespoons of the sugar and the flour. Sprinkle the mixture evenly onto the disks, dividing it evenly and leaving a 1-inch border around the edges. Arrange the fruit on top of the sugar mixture, dividing it evenly. Fold up the dough edges to form a rough lip over the fruit, crimping every 1 or 2 inches. Place a few almonds in the center of each galette. Brush the dough with the melted butter, then sprinkle evenly with the remaining 1 tablespoon of sugar (see notes below).
Bake until the crusts are golden brown, about 30 minutes. Serve warm or room temperature.
NOTES For pluot galettes, use 8 large pluots.
For the galettes in the photograph, I used coarse decorators sugar for the last tablespoon of sugar sprinkled over the dough. Turbinado or raw sugar would be nice as well.