INSTRUCTIONS

PIE CRUST

1. Combine flour, sugar and salt in a large bowl. If you have one, use a cheese slicer to slice the butter thinly – if not, you can dice the butter with a knife. Add the sliced or diced butter to the dry ingredients, and using your fingers or a pastry cutter, cut in the butter until dough is crumbly but there are still some small visible pieces of butter.
2. Drizzle with ice water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead the dough.
3. Form the dough into a ball and place it on a piece of plastic wrap. Flatten into a disc, wrap in the plastic wrap and place in fridge for at least one hour but preferably overnight.

PISTACHIO FRANGIPANE

1. Place the pistachios, sugar and butter in a blender or food processor and pulse until chunky.
2. Add the egg white, flour and salt and pulse until fairly smooth (some pistachio chunks is a good thing. Cover the bowl and set aside, place in the fridge while you prepare the peach filling.

FILLING & BAKING

1. Let the dough rest for a few minutes at room temperature. Roll out the dough to a large circle on a lightly floured surface, about 1/8 – 1/4 inch (3-5 mm) thick. Make sure to roll and turn the dough so it doesn’t stick to the surface.
2. Using the rolling pin, transfer the dough to a baking sheet covered with baking paper. If your room is warm, you may need to place the rolled out pie dough in the fridge while you prepare the filling.
3. Peel the peaches if desired, but it’s absolutely not necessary. Slice each peach in thin slices or wedges, place them in a medium bowl and add lemon zest, juice, amaretto if using, sugar and cornstarch. Gently toss until all ingredients are combined.
4. Spread the frangipane over the rolled out dough, leaving the edges free from filling.
5. Place the peach filling on top of the frangipane.
6. Fold the edges over the fruit and press gently to seal. Transfer the galette to the freezer for 15 minutes, meanwhile preheat the oven to 200°C (390°F), if you haven’t already.
7. Whisk together the egg yolk with a little water and a pinch of salt in a small bowl. Remove the galette from the freezer, then brush the edges with the egg wash and sprinkle with turbinado sugar.
8. Bake the tart for 30-35 minutes or until crust is golden brown and filling is bubbling. Let cool completely before serving. If you like eating your pie warm, reheat slices in the microwave or oven
9. In a medium bowl, beat cream, crème fraîche and sugar until soft peaks form. Serve the galette with the whipped cream and a sprinkle of lavender blossoms.