This pastry always works for me. Galettes are easier than pies, even when my measuring is not that exact. You can use many types of fruit - I have use plums and apples, and sometimes a mixture of peaches and berries.
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Directions Preparation:30min › Cook:30min › Extra time:1hour › Ready in:2hours
In a food processor, blend the flour, sugar and salt. Add the butter then process in short bursts until the the mixture is crumbly. Should take only a few bursts to make the pieces of butter a little smaller than pea-sized.
Add in chilled water, about 120ml, and quickly process. Add more water if needed, tablespoon by tablespoon, until the mixture starts to form a soft dough. Form into a ball and wrap in plastic wrap. Refrigerate for 1 hour.
In a medium bowl, toss peaches with vanilla and remaining sugar, and then gently stir in 2 tablespoons flour to coat.
Preheat oven to 220 degrees C. Grease a baking tray or line with baking paper.
Roll out 1/2 of the pastry on a floured surface to form a rough circle about 3mm thick. Spread 1/2 of the almond paste in a smaller circle in the centre. Mound 1/2 of the peaches on top. Fold the outer edges of the pastry round over the filling, by about 5 to 7cm all the way around, in an accordion fashion. Transfer to baking tray and brush pastry with cream. Repeat with remaining ingredients.
Bake for 30 minutes, or until golden brown.
I tossed in 75g blueberries the last time I made this. It was wonderful.
You can brush the top of the pastry with egg wash instead of cream, if desired.