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Amanda Frederickson's Spicy Peach Galette Recipe

Posted In: Recipes

Ingredients

  • 1 cup sliced almonds
  • 1/3 cup plus 2 Tbs. Red Clay Spicy Peach Honey
  • kosher salt
  • 1 egg, lightly beaten
  • 1 tsp. vanilla extract
  • 2 lbs, assorted summertime fruit (such as stone fruit and berries) thinly sliced
  • Zest and juice of 1 lemon
  • 1/2 cup granulated sugar
  • 2 Tbs. cornstarch
  • 1 round of pie dough (this is my favorite recipe)
  • Egg wash
  • Sprinkle of turbinado sugar
  • 2 cups heavy cream
What is more perfect to celebrate the last month of summer than with a summertime spicy peach galette? Our friend and fan of Red Clay, Amanda Frederickson, founder of Radish and author of Simple Beautiful Food, whipped up this sweet & spicy recipe that adds a little kick of spice to your fruity summertime desserts. Check out her video here. 

Ingredients

  • 1 cup sliced almonds
  • 1/3 cup plus 2 Tbs. Red Clay Spicy Peach Honey
  • kosher salt
  • 1 egg, lightly beaten
  • 1 tsp. vanilla extract
  • 2 lbs, assorted summertime fruit (such as stone fruit and berries) thinly sliced
  • Zest and juice of 1 lemon
  • 1/2 cup granulated sugar
  • 2 Tbs. cornstarch
  • 1 round of pie dough (this is my favorite recipe)
  • Egg wash
  • Sprinkle of turbinado sugar
  • 2 cups heavy cream

Instructions

  1. Preheat oven to 350°F.
  2. In the bowl of a food processor pulse together the almonds, spicy peach honey, pinch of salt, and egg until it forms the consistency of peanut butter. Set aside.
  3. In a large bowl toss together the sliced fruit as well as the lemon zest and juice, sugar, pinch of salt, and cornstarch.
  4. On a clean lightly floured surface, roll out the pie dough into a diameter of approximately 12 - 14” . Using the back of a rolling pin, transfer to a piece of parchment paper.
  5. Spread the almond frangipane filling in a single layer on the pie dough leave a 2” border free. Pile the fruit on top of the frangipane and pleat the pie dough border up and over the sides of the dough.
  6. Brush the edges of the pie dough with the egg wash and sprinkle with turbinado sugar. Transfer to a baking sheet and bake for 45 minutes or until filling is bubbling and edges are golden brown. Let the galette cool for about 15 minutes.
  7. While the galette is baking, pour heavy cream and remaining spicy peach honey into a bowl. Using a hand mixer or whisk, beat the cream until it forms soft peaks, about 1 minute.
  8. Serve the galette warm with a dollop of whipped cream on top.