Peach And Almond Galette Recipe From Tilly Pamment | Homes To Love

Ingredients

• Pastry
• 200g plain flour, plus extra to dust
• 2 teaspoons caster sugar
• ¼ teaspoon fine sea salt
• 125g unsalted butter, cold, cubed
• 2 teaspoons apple cider or white wine vinegar
• 1½ tablespoons cold water
• Frangipane
• 60g unsalted butter, very soft
• 55g caster sugar
• ¼ teaspoon pure almond extract
• 1 egg, lightly beaten
• 80g almond meal
• 2 tablespoons plain flour
• Pinch of fine sea salt
• Topping
• 600g ripe peaches (about 5 or 6 peaches)
• 2 tablespoons caster sugar
• 2 teaspoons cornflour
• 1 tablespoon lemon juice
• ½ teaspoon vanilla bean paste
• 3 tablespoons slivered almonds
• 2 teaspoons raw sugar, to sprinkle
• 2 tablespoons peach or apricot jam