Posts Tagged ‘peach galette’

Peach, almond and cardamom crostata

Posted on: September 5th, 2011 by admin 12 Comments

I’ve been wanting to make a rustic tart like this for ages.  They look so easy with their folded pastry and juicy fruit.  This one is a version we invented, but the lovely thing about crostata’s (basically free-form pie) is that you can, like pies, use any fruit you like.  Right now the Ontario peaches are in season and they are to die for.

I’ve always loved cardamom and love the fact that spices are still so valuable and precious.  Cardamom has such a lovely subtle flavor I knew it would go nicely with the fragrant peaches.  And this crostata has an almond fragipane between the crust and the fruit, which gives a delicious cakey layer.

When I ate it, I declared it one of the best thing’s I’ve ever baked.

Pastry

  • 1 1/4 c flour
  • 1 Tbsp icing sugar
  • 110 g (1/2 c) butter, cold
  • 1 egg, beaten
  • 2-4 Tbsp ice water

Fragipane filling (optional)

  • 1/4 c almond meal
  • 1/4 c sugar
  • 1/2 tsp cardamom
  • 1 egg
  • 1 Tbsp flour
  • Milk as you need it (if you use a large egg you might not need it)

Topping

  • 3 ripe peaches

To make the pastry, place the flour, sugar and butter in the bowl and rub in the butter until the mix resembles fine breadcrumbs or use a food processor and process.  Add the egg BUT – save a tiny bit (about a teaspoon or two) for brushing over the crust later) add a tablespoonful of iced water and process until pastry just comes together adding more water if you need – just be careful not to over-process.  Shape dough into a disc and wrap in plastic, then place in the fridge for 1 hour to rest.

Preheat oven to 200°C (400ºF). Line an oven tray with baking paper. Roll out pastry to form roughly a 35cm (14 in) disc. Place on the tray.

Combine all the frangipane ingredients together in a bowl, but don’t add any milk yet.  It should form a thick paste, add a little milk now if you need to.  Spread the paste evenly out ontop of the rolled out pastry leaving about an inch of pastry around the edge (if you aren’t doing this layer for a fast peach tart, skip to the next step).

Now place your sliced peaches in any formation ontop of the fragipane layer, also leaving the same amount of pastry not covered.  Finally fold the pastry edge in onto the peaches to make a rough crust that will hold in all the juices.  Brush the crust with remaining egg.

Pop into the oven for about 30 minutes – or until golden.  Dust with icing sugar and serve with unsweetened whipped cream.

Song for this recipe:

“Peachy” – Missy Higgins Peachy - On a Clear Night

After being ‘Unearthed’ by Triple J radio – Missy Higgins really didn’t take long to become a recognizable voice in the Australian music industry.  Probably in part because of her unaltered Aussie accent, which was a refreshing (some found annoying) new sound.  I like her album – On  clear night and the fact that she writes all her own music. She’s actively involved in raising awareness about mental illness and the environment, not just in a token popstar way.   I remember her most for straddling the Hoff while accepting her Aria award in 2005.  Gold.