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Fresh fig, peach and frangipan galette


  • For the pastry base:

  • 200g plain flour
  • Pinch baking powder
  • 100g butter
  • 60g caster sugar
  • 1/4 tsp vanilla essence
  • Zest 1/2 lemon
  • For the frangipan:

  • 60g butter, softened
  • 60g caster sugar
  • Zest of 1/2 lemon
  • 1/4 tsp vanilla essence
  • 1 egg
  • 1 heaped tbsp plain flour
  • 100g pure ground almonds
  • You will also need:

  • 1 tbsp caster sugar
  • 5 fresh figs
  • 1 large peach
  • 2 tbsp apricot jam for glazing


Start this recipe by preparing the pastry. Rub together the flour, baking powder, butter and sugar. Add in the lemon zest and vanilla and add in enough water to form into a pastry. Roll out onto a floured worktop into an 11inch circle, trim the edges neatly and place onto a lined baking sheet. Next prepare the frangipan by mixing all the ingredients together. Spread the frangipan evenly over the pastry circle , leaving a 2 cm border without any frangipan. Slice the peach into thin slices and cut the figs into 4 or 6 pices depending on their size. Arrange decoratively over the frangipan and fold in the extra pastry in creating an edge. Sprinkle with the tablespoon of caster sugar and bake in the oven at 200`c for 30-35 minutes. As soon as the galette comes out of the oven brush the fruit with warmed apricot jam to glaze.

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