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Peach Galette




Serves 8

  • 50g soft salted butter 
  • 50g light brown soft sugar
  • 1 medium egg
  • 100g ground almonds
  • 5-6 peaches or nectarines
  • ½ lemon, juiced
  • 1 tbsp cornflour
  • 1 tsp vanilla bean paste or extract
  • 3 tbsp icing sugar
  • 2 tbsp peach jam / honey glaze / basil glaze / lemon verbena glaze / lemon thyme glaze

For the pastry

  • 250g plain flour, plus more to dust
  • 200g cold butter, in small cubes
  • 65g light brown soft sugar
  • 2 eggs, 1 yolk only + 1 whole egg beaten for the glaze
  • 2 tbsp demerara sugar, for sprinkling

Thick double cream, vanilla ice cream or a basil / mint sorbet, to serve.


  1. Start by making the pastry. Put the flour, butter and sugar in a food processor and pulse until it looks like breadcrumbs. 
  2. Add the egg yolk and 1 tablespoon of cold water, then pulse again until it forms a ball. 
  3. Wrap in clingfilm and chill in the fridge for 30 mins.
  4. For the frangipane, beat the butter and sugar together until pale and fluffy, then add the egg, before whisking again, then adding in the ground almonds to make a paste. 
  5. Cut the peaches into thin slices, then toss in a bowl with the lemon juice, cornflour, vanilla and icing sugar. 
  6. Mix gently until the fruit is coated and the cornflour dissolved. 
  7. Heat the oven to 200C/180C fan/gas 6 and heat a large baking sheet on the middle shelf.
  8. Remove the pastry from the fridge and roll out in between two pieces of baking parchment to a large disc – about 5mm thick and 35cm in diameter. 
  9. Remove the top layer of parchment, draw a 30cm circle onto it, cut it out, and use it as a template to cut out a disc of pastry. Alternatively, roughly trim the pastry into a circle by eye for a more rustic look.
  10. Smooth the frangipane over the middle of the pastry with a spatula, leaving a 5cm border around the edge. 
  11. Arrange the peach slices over the top in a pattern, either in a circle or little fans of fruit.
  12. Fold in the edges of the pastry to slightly overlap the fruit. Brush with the beaten egg and sprinkle over the demerara, then transfer to the hot baking sheet using the parchment.
  13. Bake for 30-35 mins until the pastry is golden and the fruit looks soft.
  14. Leave to cool to room temperature. 
  15. Before serving, glaze your tart. Either do this with the jam or a homemade fragrant syrup – lemon verbena is our recommendation!
  16. Serve with your choice of cream, ice cream or sorbet and garnish with fresh herbs like mint, basil, lemon verbena or lemon thyme. 

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