When your favorite summer desserts include all things fruit, you come up with new ways to use all that peak produce! Fruit crisps are one of my favorite desserts- I can never get enough of that sweet, buttery, oat crumble. But then I remind myself how much I love pie, or anything with a flaky, buttery crust. Galettes (French), or crostatas (Italian), depending on the cuisine you’re talking about, are the perfect solution to this dilemma. A sturdy crust, a surprise almond cream that serves as a base for all that juicy fruit, and a sweet oat crumble to top the fruit makes for a very satisfying summer dessert. A scoop of good vanilla ice cream is highly recommended – it was very much a recent hit with my family and mother-in-law.
Don’t be turned off by all the steps! Most can be prepared in advance of the assembly, and the galette itself can be baked entirely and served room temperature. I did that recently and only popped it in the oven for a few minutes to heat so our ice cream on top would get perfectly melty, but it’s certainly not necessary. And, store-bought pie crust is a fine substitution – Trader Joe’s is a great choice and makes this recipe even easier. The goal is to enjoy this delicious dessert!
Summer Fruit Almond Cream Galette
This delicious summer dessert is the best of all fruit desserts. It's got a sturdy crust to hold all the juicy summer fruit, a surprise almond cream as a base hiding below that fruit, and a oat crumble on top to give it the perfect crunch. A satisfying pie-crumble-galette combo that will both impress and delight your family and friends.
- 3-4 peaches or nectarines, halved, pitted and sliced into 1/4 inch slices
- ½ cup blueberries
- 1½ cups flour
- 2 tbsp sugar
- ½ tsp kosher salt
- 1 stick unsalted butter cut into 8 pieces
- 4-5 tbsp ice water
- ¼ cup almond paste
- 2 tbsp brown sugar
- ¼ cup sour cream
- ¼ cup brown sugar
- ¼ cup flour
- 4 tbsp unsalted butter cut into small pieces
- 2 tbsp old fashioned oats
- 2 tbsp sliced almonds optional
- pinch of kosher salt
Egg Wash/Sugar crust
- 1 egg
- 1 tbsp heavy cream or whole milk
- pinch of kosher salt
- 1-2 tbsp turbinado sugar
In a food processor, pulse flour, sugar and salt to blend.
Add butter and pulse a few times to cut butter into the flour until you have small pieces of butter throughout.
Add ice water a little at a time and pulse until mixture forms a dough that can holds together when you pinch a bit in your hand. Turn the dough out onto a lightly floured board. Gather dough and press into a disc.
Place disc in between two sheets of parchment paper and roll into a rough circle, about 11 inches in diameter. Place the parchment lined dough on a baking sheet and place in the freezer while you prepare the crumble and almond cream, about 30 minutes.
Blend almond paste, brown sugar, and sour cream in a food processor. You can also use a hand mixer, but is harder to get the almond paste to blend in completely. Set aside.
Add all ingredients, except the butter, to a small bowl and combine. Add small pieces of butter and using clean hands, or a fork, work the butter and mixture together until a crumble mixture appears. Chunks of butter coated with flour and oats is what you're looking for. Set aside.
Combine the egg, cream or milk, and salt and whisk until mixture is homogeneous. Set aside.
Preheat oven to 400°. Pull dough out of the freezer and peel the top layer of parchment off. Leave the bottom layer on the baking sheet and let sit out on the counter for a few minutes until it can be easily folded.
Evenly spread almond mixture over the dough, leaving a 2-inch border. Place peaches in a circle or evenly scattered around, followed by the blueberries. Sprinkle the crumble on top of the fruit. Fold the dough edge over the fruit, pleating naturally occurs as you fold. Brush the edge with egg wash and sprinkle with turbinado sugar.
Bake until crust is golden, about 35 minutes. Let cool for about 10 minutes before slicing into wedges. A scoop of ice cream on top is a very good idea.
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