Summer is a time for light salads, smoothies, the occasional barbecue, and summer fruits. From scrumptious strawberries, beautiful blackberries, gorgeous gooseberries, ruby-red raspberries, plump peaches and super-nice nectarines, summer fruits are exceptionally exquisite. It seems that the sun is captured inside summer fruits- the quintessence of warmth, goodness, vitamin C and feeling good about yourself.
But you can ratchet up the ante by adding ice cream, mousse, frothy milkshake almost anything that has a slightly over the top Summer decadence ring to it. Some might call it summer dessert porn!
Here is a recipe to get your mouth watering and you busy in the kitchen! It may seem complicated to begin with and you may struggle the first time you attempt it if you are not a regular cook, but once you’ve got the hang of it, you’ll come back to it again and again- it’s great to serve after a light lunch on the veranda, or as the sun sets on what was a hot August day. Can’t be beaten!
First up Peach Frangipane Galette (recipe taken from alexandracooks via Food52
The author, Alexandra Stafford says this is an all-time favourite recipe for her family. She classifies it as a “rustic shabby chic” recipe, which is a great expression! Superb if you have a peach tree and a supply of peaches. It will serve 6-8.
To make the keynote Galette Dough
2.5 cups All-purpose flour
2 tablespoons sugar
½ teaspoon table salt
16tablespoons unsalted butter
ice water (about a 1/2 cup + 2 T.)
Method: Whisk flour, sugar and salt together. Cut the butter into the flour and using the back of a fork or a pastry cutter, incorporate butter into flour mixture until butter is in small pieces. Add ice water and continue to stir with fork until mixture comes together to form a mass. Add more ice water if necessary, but carefully at one tablespoon at a time. Gently form mass into a ball and divide into two equal pieces. Shape each piece into a ball, wrap in plastic wrap and chill until ready to use.
To Make the Frangipane and Tart
½ cup almond paste
¼ cup sugar
4 tablespoons butter, room temperature
1 tablespoon rum
1 egg
1.5 pounds peaches, cut into ½-inch thick slices
1 tablespoon butter, melted
1 tablespoon sugar
vanilla ice cream for serving.
To make the frangipane: In the bowl of a stand mixer or food processor, combine almond paste, sugar and room-temperature butter. Beat until combined, then add rum and egg and beat until mostly smooth and only small lumps remain. Set aside.
To Assemble the tart: On a lightly floured work surface, roll one disk of dough out approximately into an 11-inch circle, using flour as needed to prevent sticking. Line a rimless cookie sheet (or upside-down jelly roll pan) with parchment paper. Transfer dough to parchment paper and chill for 10 minutes in the refrigerator. Spoon the frangipane in centre of tart and spread toward the edges, leaving a 2-inch border all the way around.
Arrange the fruit in concentric circles over the frangipane. Preheat the oven to 400ºF. Finish the tart by folding the exposed border over the tart on itself, crimping to make a folded-over border. Chill tart again in the refrigerator for 10 minutes. Brush dough with butter and sprinkle sugar over entire tart.
Place in the oven for 35-45 minutes or until crust is golden. Let cool for five minutes on tray then slide parchment paper and tart onto a cooling rack. Let cool another 20 minutes before slicing.
Finally, serve with vanilla ice cream. Wow!