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Peach and rosewater galettes
Makes 6-8 Desserts and puddings
Ingredients
- 50g butter, softened at room temperature
- 65g caster sugar
- 1tbsp rosewater
- 1 egg
- 50g ground almonds
- 2tsp plain flour
- 500g ready-made puff pastry
- 4 peaches
- icing sugar, sifted for dusting
Method
Make a 6.5cm cardboard circle to use as a guide to create perfect pastry galettes. Bear in mind that when these galettes are cold the pastry looses its golden colour.
To make the frangipane, place the softened butter in a bowl and add the sugar and rosewater. With a wooden spoon, make a smooth paste and add the egg. Whisk vigorously to remove any lumps then stir in the ground almonds and flour until smooth. Place in the fridge to chill.
Roll out the puff pastry on a clean work surface, cut around the cardboard template then press a 5.5cm pastry cutter into the pastry (not quite all the way through). Put them on a large baking tray and place in the fridge to chill until ready to use.
Preheat the oven to 220C/ 425F/Gas 7. Cut each peach into 8 wedges. Spoon about 2 teaspoons of frangipane on to the inner circle of each piece of pastry and add 4 peach slices leaning against each other. Dust the tops with a little icing sugar and cook until the pastry is risen and golden, about 20-25 minutes.
Serve warm or cold dusted with a little more icing sugar and whipped cream.
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