Peach

This is my favorite dessert: peach-frangipane galette. Here I share my recipe for foolproof all-butter pastry dough, which comes together in no time. There is video guidance for both the pastry and the galette assembly 🍑🍑🍑🍑

Every time I take a bite of David Lebovitz’s peach-frangipane galette, I feel I have been transported to a French pâtisserie.

Truly: the crust is so incredibly flaky, and when it envelops layers of creamy, almond frangipane and sweet, juicy stone fruit, the result is, well , simplement magnifique! ( Oui? )

From rhubarb-orange to apple-bourbon to peach-vanilla, as pictured here, the possible flavor combinations are endless as are the shaping techniques: see slab galette (ideal for a crowd).

At this point I’ve posted five variations of this recipe, and the reason I can’t refrain from posting another is because every time I make it, I am blown away by not only its flavor but also the ease in which it comes together.

Ease. Yes, ease. For many people, achieving flaky, tender pie dough has been a lifelong struggle, a task they’d rather outsource to Pillsbury.

If you can relate, listen up. Many years ago I learned a simple technique from a French woman, Caroline Cazaumayou. I’ve shared the story before, so I’ll briefly sum up her method: Caroline makes her pastry in the food processor, pulsing the dough as minimally as possible, then uses a tea towel to shape the dough into a perfect round.

This tea towel trick achieves two things:

1. A tender crust, because the crumbly dough ensures it has not been over worked.
2. A perfectly round shape, the ideal starting point for many a pie and/or tart.

I’ve made a new video of the entire galette-making process, which is embedded above. I have included zero photos of the process below, because I think video is a better teacher when it comes to pastry.

Peach Frangipane Galette How-To

1. Make the foolproof pastry dough and store briefly in the fridge.
2. Without washing the food processor, make the frangipane.
3. Roll out the dough, and transfer to a sheet pan.
4. Spread the frangipane over the dough, leaving a 2-inch boarder. Top with the fruit.
5. Fold the exposed dough over the layer of fruit and frangipane.
6. Brush with melted butter, sprinkle with sugar.
7. Bake for 35 minutes or until evenly golden.
8. Let cool briefly; then enjoy your rustically elegant, shatteringly flaky masterpiece.

With mise-en-place , the whole galette can be assembled and in your oven in about 15 minutes. What is not to love?

Description

Adapted from David Lebovitz’s recipe from Fine Cooking .

For the tart dough:

• 1 1/4 cups (160g) all-purpose flour
• 1 tablespoon (14 g) sugar
• 1/4 teaspoon kosher salt
• 8 tablespoons (114g) cold, cubed butter, salted or unsalted
• 1/4 cup + 1 tablespoon (71 g) ice water

For the frangipane:

• 1/2 cup (54 g) almond flour
• 2 tablespoons (28 g) sugar
• pinch salt
• 2 tablespoons (30 g) butter at room temperature
• 1 egg (small if possible)
• 2 teaspoons vanilla, rum, brandy or bourbon

For assembly:

• 2 peaches, sliced thinly (1/4-inch or smaller)
• 2 tablespoons melted butter
• 1 to 2 tablespoons sugar, turbinado is nice
• vanilla ice cream for serving

1. Heat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. Add the cold, cubed butter to the food processor. Pulse 10 times at 1-second intervals until the butter is the size of peas. Add the ice water and pulse again 10 times at 1-second intervals until the mixture is crumbly but holds together when pinched. (See video for reference)
2. Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and pat the disk together. Transfer to fridge.
3. Don’t wash the food processor! Combine almond flour, sugar, salt, butter, egg, and vanilla or alcohol in the dirty bowl of the food processor. Purée until smooth.
4. On a lightly floured work surface, roll out the dough into a 12- to 14-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. Spoon the frangipane into the center leaving a 2-inch border. Arrange the peach slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed peaches. Sprinkle the sugar evenly over the top.
5. Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Food Processor, Oven
• Cuisine: French

This is my favorite dessert: peach-frangipane galette. Here I share my recipe for foolproof all-butter pastry dough, which comes together in no time. There is video guidance for both the pastry and the galette assembly 🍑🍑🍑🍑

Every time I take a bite of David Lebovitz’s peach-frangipane galette, I feel I have been transported to a French pâtisserie.

Truly: the crust is so incredibly flaky, and when it envelops layers of creamy, almond frangipane and sweet, juicy stone fruit, the result is, well , simplement magnifique! ( Oui? )

From rhubarb-orange to apple-bourbon to peach-vanilla, as pictured here, the possible flavor combinations are endless as are the shaping techniques: see slab galette (ideal for a crowd).

At this point I’ve posted five variations of this recipe, and the reason I can’t refrain from posting another is because every time I make it, I am blown away by not only its flavor but also the ease in which it comes together.

Ease. Yes, ease. For many people, achieving flaky, tender pie dough has been a lifelong struggle, a task they’d rather outsource to Pillsbury.

If you can relate, listen up. Many years ago I learned a simple technique from a French woman, Caroline Cazaumayou. I’ve shared the story before, so I’ll briefly sum up her method: Caroline makes her pastry in the food processor, pulsing the dough as minimally as possible, then uses a tea towel to shape the dough into a perfect round.

This tea towel trick achieves two things:

1. A tender crust, because the crumbly dough ensures it has not been over worked.
2. A perfectly round shape, the ideal starting point for many a pie and/or tart.

I’ve made a new video of the entire galette-making process, which is embedded above. I have included zero photos of the process below, because I think video is a better teacher when it comes to pastry.

Peach Frangipane Galette How-To

1. Make the foolproof pastry dough and store briefly in the fridge.
2. Without washing the food processor, make the frangipane.
3. Roll out the dough, and transfer to a sheet pan.
4. Spread the frangipane over the dough, leaving a 2-inch boarder. Top with the fruit.
5. Fold the exposed dough over the layer of fruit and frangipane.
6. Brush with melted butter, sprinkle with sugar.
7. Bake for 35 minutes or until evenly golden.
8. Let cool briefly; then enjoy your rustically elegant, shatteringly flaky masterpiece.

With mise-en-place , the whole galette can be assembled and in your oven in about 15 minutes. What is not to love?

Description

Adapted from David Lebovitz’s recipe from Fine Cooking .

For the tart dough:

• 1 1/4 cups (160g) all-purpose flour
• 1 tablespoon (14 g) sugar
• 1/4 teaspoon kosher salt
• 8 tablespoons (114g) cold, cubed butter, salted or unsalted
• 1/4 cup + 1 tablespoon (71 g) ice water

For the frangipane:

• 1/2 cup (54 g) almond flour
• 2 tablespoons (28 g) sugar
• pinch salt
• 2 tablespoons (30 g) butter at room temperature
• 1 egg (small if possible)
• 2 teaspoons vanilla, rum, brandy or bourbon

For assembly:

• 2 peaches, sliced thinly (1/4-inch or smaller)
• 2 tablespoons melted butter
• 1 to 2 tablespoons sugar, turbinado is nice
• vanilla ice cream for serving

1. Heat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. Add the cold, cubed butter to the food processor. Pulse 10 times at 1-second intervals until the butter is the size of peas. Add the ice water and pulse again 10 times at 1-second intervals until the mixture is crumbly but holds together when pinched. (See video for reference)
2. Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and pat the disk together. Transfer to fridge.
3. Don’t wash the food processor! Combine almond flour, sugar, salt, butter, egg, and vanilla or alcohol in the dirty bowl of the food processor. Purée until smooth.
4. On a lightly floured work surface, roll out the dough into a 12- to 14-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. Spoon the frangipane into the center leaving a 2-inch border. Arrange the peach slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed peaches. Sprinkle the sugar evenly over the top.
5. Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Food Processor, Oven
• Cuisine: French

Description

Adapted from David Lebovitz’s recipe from Fine Cooking .

For the tart dough:

• 1 1/4 cups (160g) all-purpose flour
• 1 tablespoon (14 g) sugar
• 1/4 teaspoon kosher salt
• 8 tablespoons (114g) cold, cubed butter, salted or unsalted
• 1/4 cup + 1 tablespoon (71 g) ice water

For the frangipane:

• 1/2 cup (54 g) almond flour
• 2 tablespoons (28 g) sugar
• pinch salt
• 2 tablespoons (30 g) butter at room temperature
• 1 egg (small if possible)
• 2 teaspoons vanilla, rum, brandy or bourbon

For assembly:

• 2 peaches, sliced thinly (1/4-inch or smaller)
• 2 tablespoons melted butter
• 1 to 2 tablespoons sugar, turbinado is nice
• vanilla ice cream for serving

1. Heat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. Add the cold, cubed butter to the food processor. Pulse 10 times at 1-second intervals until the butter is the size of peas. Add the ice water and pulse again 10 times at 1-second intervals until the mixture is crumbly but holds together when pinched. (See video for reference)
2. Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and pat the disk together. Transfer to fridge.
3. Don’t wash the food processor! Combine almond flour, sugar, salt, butter, egg, and vanilla or alcohol in the dirty bowl of the food processor. Purée until smooth.
4. On a lightly floured work surface, roll out the dough into a 12- to 14-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. Spoon the frangipane into the center leaving a 2-inch border. Arrange the peach slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed peaches. Sprinkle the sugar evenly over the top.
5. Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Food Processor, Oven
• Cuisine: French

Find it online : https://alexandracooks.com/2020/08/08/peach-frangipane-galette/

Have 10 minutes? Make this fresh enchilada sauce! Smoky, spicy, fresh, and bright, this sauce requires broiling vegetables briefly, then puréeing them with fresh lime juice and chipotle in adobo. Your enchiladas will never taste so good!

This enchilada sauce tastes incredibly complex with notes of heat, smoke, and char, but it has a brightness, too, thanks to the fresh tomatoes, onions, garlic, and jalapeño. What’s more, it’s truly a snap to throw together:

To make it, you simply broil tomatoes, onions, garlic, and jalapeños all tossed with a little bit of olive oil and salt. Ten minutes later, when the vegetables have blistered, purée them with a chipotle in adobo, fresh lime juice, and a little bit of water (just enough to make it a pourable consistency).

That’s it! It yields about a quart of sauce, enough to make many servings of your favorite enchiladas, which will never taste so good. Find a few of mine below.

PS: Quick Enchilada Sauce (Canned Tomatoes)

5 Favorite Enchilada Recipes

1. Lasagna-style enchiladas : Here, you layer tortillas in a casserole dish with enchilada sauce, cheese, scallions, cilantro, and shredded chicken (or grilled, rotisserie, roasted, etc.). Then you bake it for 15 minutes — so simple, so good.
2. Roasted vegetable enchiladas : In place of the chicken in this recipe , use roasted vegetables: eggplant, peppers, onion, summer squash — whatever you have on hand. Leftover corn, stripped from the cob is a great addition.
3. Black bean and cheese enchiladas: The success of this recipe relies on using well-seasoned black beans. These slow-cooker black beans are so tasty and so simple — the base recipe has become my favorite way to cook beans.
4. Chicken tinga : I learned this recipe many years ago while working at Fork. I typically use tinga for tacos or tostados, but recently I’ve been using it as an enchilada filling with Monterey Jack cheese. (I recently made this in the Instant Pot … recipe soon!)
5. Kale and mushroom : Sauté a mix of mushrooms with a little bit of garlic. Add finely slivered kale. Cook briefly until the kale wilts. Season with salt and pepper to taste. Layer with Monterey Jack cheese.

How to Make Quick Red Enchilada Sauce, Step by Step

Gather your ingredients: tomatoes, 1 onion, 6 cloves garlic, and a jalapeño. You’ll need 1 chipotle in adobo sauce as well as a lime.

Spread the vegetables onto a sheet pan. Toss with a tablespoon of oil and a teaspoon of salt.

Broil for 10 minutes or until nicely charred.

Transfer to a food processor, and purée until smooth.

Add a chipotle in adobo sauce, and purée again.

Add fresh lime juice and salt, and purée again.

Taste, and adjust with salt. Add water to thin.

Transfer to storage jars until ready to use.

Description

Have 10 minutes? Make this fresh enchilada sauce! Smoky, spicy, fresh, and bright, this sauce requires broiling vegetables briefly, then puréeing them with fresh lime juice and chipotle in adobo. Your enchiladas will never taste so good!

To freeze : I like using these quart containers for freezing. Freeze for up to 3 months.

• 1 small onion, peeled and roughly chopped
• 6 cloves garlic, peeled
• 1 jalapeño, seeded if you are sensitive to heat, roughly chopped
• 28 ounces ( 5 heaping cups) cherry tomatoes
• 1 tablespoon olive oil
• kosher salt
• 1 chipotle in adobo
• 2 tablespoons fresh lime juice

1. Heat the broiler to high.
2. Place the onion, garlic, jalapeño, and tomatoes on a sheet pan. Toss with the oil and 1 teaspoon kosher salt. Transfer to the oven and broil for 10 minute or until the vegetables are nicely charred.
3. Transfer vegetables to a food processor (be sure your food processor is large enough: mine is a 14-cup capacity). Add the chipotle, the lime juice, and 1/2 teaspoon kosher salt. Add 1/2 cup water. Purée until smooth. Taste. Mixture should taste both sweet and spicy with a nice balance of acidity. Adjust with salt to taste. Add water by the 1/4 cup till it is thinned to the right consistency — it should have some texture because of the vegetables, but it should be pourable as well.
4. Use in your favorite enchilada recipe or store in the fridge for up to 1 week or freeze for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Sauce
• Method: Broil
• Cuisine: Mexican, American