Peach Almond Galette

Galette des Rois is served January 6 to celebrate Epiphany. If you want you may add a Feve. The kids love the game. A feve is a little porcelain figurine that represents the birth of Jesus.  I love the Galette. It is a simple crust to make. You can make it with any fruit. Try it its an easy desert.

For the crust
1 ¼ c all-purpose flour
1tbsp. sugar
¼ tsp. salt
½ c  butter
¼ c  cold water, as needed

For the filling
¼ c  sugar 2 tbsp. all-purpose flour
¼ tsp. ground cinnamon
1 tsp. pure vanilla extract
3 large peaches, pealed, pitted, and sliced
Maple syrup, for brushing
Vanilla sugar, for sprinkling
  
Almond
2/3 c  almond paste 
6 tbsp unsalted butter
1/2 c  sugar
½ tsp salt
2 large egg yolks
1 tsp vanilla extract 
1/3 c AP Flour
½ c very finely ground whole almonds

Method
For the crust
In a food processor, add flour, sugar, and salt. Pulse until ingredients are combined.
Add butter and pulse until mixture has a crumbly consistency.
Once you’ve reached the desired consistency, add ice water, 1 tablespoon at a time, and pulse until dough just holds together. Make sure you don’t overprocess! Form the dough into a disc and wrap in plastic wrap. Refrigerate for 10 minutes.Once refrigerated, roll out dough to 1/8″ thick. Using a sharp knife and a 9″ round cake pan as a template, cut the dough into a circle.
 Refrigerate for 10 more minutes.

Almond

To make the filling: Beat the almond paste, butter, sugar, and salt until creamy.

Add the egg yolks and vanilla, and beat until well incorporated.

Mix in the flours. 

Peach filling
In a small bowl, mix together sugar, flour and cinnamon. Add vanilla and peaches and toss until coated.

To assemble:
Preheat the oven to 375 degrees.
Lay the dough in the center of your pan spread a layer of almond filling.

Starting in the center, lay the peaches in a concentric circle, each one overlapping the last. Be sure to leave a 1 ½” border  of pie crust so that you can fold it over the peaches.

Brush with maple syrup and sprinkle with vanilla sugar.
Bake for 30-35 minutes until crust is golden brown. Let sit for 5-10 minutes before serving.

For just an almond Galette