Recipe courtesy of Judy's Kitchen (

Rating: 10 out of 10


Gallette Dough: 1-1/4 cups unbleached all-purpose flour

1 Tbsp. sugar

1/4 tsp. sea salt

8 Tbsp. unsalted butter, very cold or frozen, cut into small pieces

1/4 cup + 1 Tbsp. ice water

In a food processor, combine flour, sugar, and salt, pulsing briefly till mixed. Add butter and pulse at intervals until mixture is like coarse meal, with the butter in tiny pieces no bigger than small peas. Add 1/4 cup ice water and pulse till mixture forms into a ball. If needed, add the extra Tbsp. water, but be sure you really need it. If you add too much the mixture will be too sticky. Shape into a ball, wrap in plastic wrap and chill for at least 30 minutes, or overnight.  Roll out about 3/4 of the dough to an 11" circle on a floured board.  (Use remaining dough for an individual tart.)  Fit into a removable-bottom tart pan, pressing dough up the sides of the pan. Let the dough hang over the edges just slightly, and crimp the edges over the outside of the pan so that the dough will not shrink when baked. Refrigerate.

Frangipane: (enough for 2 tarts -- you can freeze one half for later)

1/4 cup butter, very soft

1/2 cup confectioner's (10X) sugar

1/8 tsp. almond extract

3/4 cup almond meal flour

1 Tbsp. unbleached all-purpose flour

1 large egg

Beat together the butter and sugar till fluffy and light in a medium bowl. Add extract, almond meal, and AP flour and beat till smooth. Beat in the egg till everything is mixed well. Set aside.

Peach Filling:

1 Tbsp. butter

3 cups fresh or frozen peaches

3 Tbsp. sugar

1 tsp. lemon juice

1 Tbsp. almond liqueur

1/4 cup apricot spreadable fruit or preserves (or peach jam)

Melt butter in large heavy skillet. Add peaches and sugar and cook over medium heat till peaches are just barely soft, about 5 minutes. Remove peaches to a 9" pie plate in a single row to cool. Add almond liqueur, lemon juice and fruit preserves to skillet with remaining juices and cook till thickened, about 5 minutes. Remove from heat and cool.

Assembly: Preheat oven to 400F. Spread 1/2 of the frangipane over the bottom of the refrigerated pastry crust. Lay the peaches in a concentric circle over the top of the frangipane. Spoon the cooled syrup over the peaches evenly. Bake 20-25 minutes or till filling is bubbly and crust is browned. (If crust browns too quickly on edges, cover with foil.) Trim edges of pastry that were crimped over the outside of the pan. Serve with creme fraiche, ice cream or whipped cream. Yield: 8 servings