This recipe is enough to make me eat my words. I don’t like marzipan, I find Emeril Lagasse’s TV persona annoying (his toothpaste commercials were the final straw for me) and I avoid pre-packaged items on principle. And yet, this recipe, which became a favourite within two bites, calls for almond paste, boxed puff pastry and is adapted from the Bam Master himself. Like I said, I’m eating my words. And more galette than is good for me.
It all started at the market. I went for peaches, but the grower was selling baskets of mixed fruit — pears, peaches, plums and apricots. The different shapes, sizes and colours were so intriguing, I couldn’t resist. I had the vague idea I wanted to make a galette, but wanted something light and not too sweet. So I poked about the Internet for inspiration and came upon Emeril’s recipe for Apricot and Peach Galette.
As always, I wound up improvising. Following Emeril’s mantra to “Kick it up a notch,” I used vanilla in both the almond paste and creme fraiche. Ignoring his instructions for a mere 1/4-inch sliver of dough around the edge, I left a more generous border. As for the fruit? Forget the overlapping rows. I slapped the slices down all willy-nilly for a more rustic look.
Despite my changes, the results were so good I made a second stone fruit galette a few days later to share with my extended family. In my rush, I forgot the jam glaze. Turns out I liked it better without. Who knew? But don’t tell Emeril I toned it down a notch. He might squirt me in the eye with toothpaste.
Got a favourite fruit for your galette? Or another intriguing way to use puff pastry? Do share. I’m now hooked on this easy dessert.
- ½ cup toasted blanched almonds
- ½ cup
- vanilla sugar (or ½ cup sugar and 1 tsp vanilla extract OR half a vanilla pod)
- 1 large egg
- 1 sheet puff pastry, thawed
- 3 medium-sized ripe apricots, cut in thin slices
- 3 medium-sized ripe plums, cut in thin slices
- 2 to 3 ripe peaches, peeled and cut in thin slices
- 2 teaspoons sugar
- 2 tablespoons apricot or peach jam
- ¼ cup cognac or brandy
- ½ cup cream
- ½ cup sour cream or full-fat yogurt
- 2 tablespoons vanilla sugar
- Preheat oven to 425 degrees F.
- Toast the almonds in a dry frying pan until light gold and fragrant. Set aside to cool.
- In the bowl of a food processor or blender, finely grind the sugar and vanilla, if using. Add the almonds and grind to a paste. Add the egg and blend until smooth.
- On a lightly floured surface, roll the pastry into a rectangle roughly the size of your baking sheet. Transfer the dough to the baking sheet. Prick the dough all over with a fork to prevent it from bubbling during baking.
- Spread the almond paste evenly over the dough, leaving a good 1 to 1½-inch border. Place the apricot, plum and peach slices on top of the paste and sprinkle with the 2 teaspoons of sugar. Fold the pastry edge over the fruit to form a rim.
- Bake about 20 to 25 minutes or until edges are golden brown.
- : While the galette is cooking, bring the jam and brandy and to a simmer in a small saucepan. Simmer, stirring, until the jam is melted. Don’t boil or overcook.
- To make the creme fraiche garnish, combine the cream, sour cream and sugar.
- When the galette is done, place it on a wire rack to cool. If you are glazing the galette, brush it with the jam and brandy mixture while the galette is still hot.
- Cut galette into pieces and drizzle with creme fraiche.