Peach Galette
¼ cup almonds
1½ cups flour plus
2 tablespoons, divided
5 tablespoons sugar, divided
¼ teaspoon salt
1½ sticks butter, chilled, plus
1 tablespoon
4-6 tablespoons ice water
6 medium peaches, sliced Juice of half a lemon
½ teaspoon cinnamon, optional
¼ cup peach preserves
Instructions:
To make the dough, pulse almonds in food processor until finely ground. Remove 2 tablespoons ground almonds and place in a small bowl with 2 tablespoons flour and 2 tablespoons sugar (set aside; this mixture will be used when assembling galette).
To the processor add flour and salt; pulse to aerate. Cut the very cold butter into cubes. Add to processor and pulse until pea-size clumps form. Add ice water 2 tablespoons at a time, mixing in short pulses until the mixture looks crumbly but holds together when squeezed.
Pour mixture onto work surface and bring together in a ball. Wrap in plastic and flatten. Refrigerate at least 1 hour or up to 2 days.
When ready to make tart, preheat oven to 400 degrees. Place dough on a lightly floured surface and roll out to about 12-inch circle. Transfer to a baking sheet lined with parchment paper. Refrigerate while preparing peaches.
Slice peaches and place in a large bowl with 3 tablespoons sugar and lemon juice. Toss and allow peaches to absorb sugar, about half an hour. Sprinkle peaches with cinnamon, if using.
Remove dough from refrigerator. Spread almond, flour and sugar mixture evenly over the crust except for the outside 2 inches of the crust. This mixture absorbs the fruit juices while baking.
Working quickly, fill the pastry crust, except the outside 2 inches, with peaches fanned in concentric circles.
Lift the edge of the pastry all around and press it over the peaches, making pleats in the dough.
Dot the top of the fruit with 1 tablespoon of butter. Place in oven and cook for 45 to 50 minutes until the crust is golden brown. Melt peach preserves in a small pan and using a pastry brush, coat the exposed fruit to give the galette a glossy appearance. Allow tart to cool at least half an hour before carefully sliding it onto a presentation plate. Makes 8 servings