Peach, almond & orange flower water galette

Name: Peach, almond & orange flower water galette
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 280 g plain flour, plus a little to dust; 150 g unsalted butter, chilled and cut into cubes; 75 g icing sugar; 1 British Blacktail Free Range Medium Egg, separated; 1 tbsp double cream; 100 g ground almonds; 1 tbsp caster sugar; 1 unwaxed lemon, zest of ½ and 2 tbsp juice; 2 tsp orange blossom water (or add to taste); 600 g peaches, stones removed, then sliced; 1 tbsp granulated sugar

A galette – with its freeform shape – is a great thing, so much less hassle than a tart you have to fit into a specific size of tin, as Diana Henry's recipe shows.

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Vegetarian

Serves8
CourseDessert
Prepare15 mins
Cook35 mins
Total time50 mins
PlusPreparation time 15 minutes + chilling and cooling

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280g plain flour, plus a little to dust
150g unsalted butter, chilled and cut into cubes
75g icing sugar
1 British Blacktail Free Range Medium Egg, separated
1 tbsp double cream
100g ground almonds
1 tbsp caster sugar
1 unwaxed lemon, zest of ½ and 2 tbsp juice
2 tsp orange blossom water (or add to taste)
600g peaches, stones removed, then sliced
1 tbsp granulated sugar

For the cream

450ml double or whipping cream
3 tbsp soft set peach or apricot jam, such as Bonne Maman
1 tbsp icing sugar (optional)
½ tsp orange blossom water (or add to taste)

Put the flour, butter and icing sugar into a food processor and whizz to a mixture that looks like rubble. Add the egg yolk, double cream and 1 tbsp cold water, then whizz again to form a ball. If it doesn’t, whizz in more cold water, 1 tsp at a time, until it comes together. Shape the dough into a disc and wrap in baking parchment. Chill in the fridge for about 1 hour.
Heat the oven to 200ºC, gas mark 6. Lightly flour a piece of baking parchment and roll the pastry into a circle about 30cm across. Leaving a rim of 3.5cm, sprinkle the almonds and caster sugar on the pastry, then the lemon zest and orange blossom water (flower waters vary in strength so add only a small amount at first).
Arrange the fruit on top in a higgledy piggledy way. Add the lemon juice to the fruit and pull the pastry up all the way round. Beat the leftover egg white with a fork, then brush some over the pastry. Sprinkle the granulated sugar over the top, on the pastry and the fruit.
Slide the galette – still on its paper – onto a large baking sheet and put in the oven. Bake for 35 minutes. You ideally want the fruit to get singed at the edges. If the pastry or fruit get too dark, cover the galette with foil. Leave to cool a little then serve, or it can be served at room temperature.
Beat the double or whipping cream with an electric hand mixer until just holding its shape, then, while still beating add the jam. Stir in the icing sugar, if using, and orange blossom water, to taste. Don’t over beat. Serve immediately with the galette.

Typical values per serving when made using specific products in recipe