Peach honey & saffron frangapine galette.

You should desire for others what you desire for yourself, and hate for others what you hate for yourself. Do not oppress, just as you do not like to be oppressed. Do good to others just as you would like good to be done to you. Dislike in yourself what you dislike in others. Accept that treatment from others which you would like others to accept from you. Do not say to others what you do not like to be said to you.

Ali bin abi talib

My mind and my heart have been in an inevitable war.

It doesn’t matter which one was winning, I would be the victim in the end. The feelings I have within that this is going to be a closure to a chapter in my life along with my family & friends.

I had to pack my mixed emotions and feelings in my suitcase. To return a favour to the man who is the reason I’m alive today.

Destiny works in mysterious ways and I had felt like I was the one who was meant to accompany my father in his battle.

This recipe is one that reminded me of my father, because it was the last one I baked before going to US to be with him.

It was early September, and there were a few peaches left from the late summer season, sitting in the fruit bowel in kitchen corner.

So I scooped them up and created a Peach galette with almond Frangipane topped with honey saffron glaze.

It almost feels like a bridge between East and West, which ironically resembled my situation back then.

Stone fruit and frangipane is an undeniable match made in heaven. The addition of the floral sweet flavor of honey and saffron making you blush….all encompassed in a flaky buttery crust.

If you do have a favorite pie crust recipe feel free to use it here

pie dough

1 and 2/3 cups (208g) all-purpose flour , plus more for work surface
2 Tablespoons (25g) granulated sugar
1/4 teaspoon salt
(9 Tbsp; 125g) cold unsalted butter, cubed*
1/4 cup (60ml) ice-cold water, plus more as needed
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

In a medium bowl, whisk together the flour, sugar, and salt. Cut in the butter with a pastry cutter or 2 forks until the mixture forms coarse, pea-sized crumbs. Stir in the water until the flour is moistened, adding 1–2 more tablespoons if the dough appears dry.

You can also use food processor method to make the pie crust

Transfer the dough to a lightly floured work surface and shape it into a ball with your hands. Flatten it into a thick disc, wrap it in plastic wrap or parchment paper, and refrigerate for at least 1 hour, or up to 3 days.

Almond cream:

1/2 cup (100g) granulated sugar

55g butter (softened)

1 cup + 1 tablespoon (115g) almond flour

2 large eggs

3 tablespoons AP flour

1/4 teaspoon salt

1 tablespoon of Orange zest

Cream the butter and the sugar for 2 minutes.

Add almond flour and mix, then mix the eggs one by one, add flour and whisk then salt and zest and whisk. Place the filling in a fridge.

Saffron honey glaze :

2 tablespoons honey

1 tablespoon orange juice

1/2 teaspoon crushed saffron ( or 8 threads )

1 teaspoon butter

Add honey & orange juice and saffron in small pan on low heat, let it reduce a little add the butter whisk again, set a side.

The filling:

650 g sliced peaches (maybe 6 or 7) sliced to 1/4 inch thick

1/4 cup (50g) brown sugar ( it depends on sweetness)

1 teaspoon Cinnamon

3 tablespoons cornstarch

Pinch of salt

In a large bowl fold in peaches ,brown sugar mix ,cornstarch & salt, cinnamon in a bowl then the stir to coat . Set a side Preheat the oven to 200c, dust a clean surface lightly with flour along with rolling pin.

Roll out the pie dough almost 14 inch, spread the almond filling gently leaving about two inches from the edges , place the peaches on top of the almond filling or overlap them.

Fold the edge towards the center then glaze the peaches with honey & saffron.

Brush the edges with egg wash and sprinkle sugar, bake for 40 minutes then serve with whipped cream or ice cream.

notes : make sure the galette and almond filling is cold before baking so ideally after assembling, chill galette in fridge for 10-15 minutes.

Note:

Sometimes I don’t add sugar or cornstarch to the filling, depending on the type of peach, in terms of sweetness and juiciness.