Social Media


11 May 2019

Hello! How's your May going? It's been pretty drizzly and cold in London although - as wedding cake season is now underway - I'm secretly quite enjoying the unseasonably cool weather. I know, I know - but it does make transporting and building buttercream wedding cakes much less stressful!

As those of you who follow me over on Instagram will know (and side note that I'm a little more active over there - so follow along!), wedding season has started, which means I get to make beautiful (I hope!) wedding cakes most weekends from now through to September. I adore this side-hustle of mine and am so excited to be back in the thick of it.

This recipe feels a little pre-emptive, but I know that my very favourite flat white peaches are just around the corner, so I couldn't wait to share this with you. It's a recipe I developed last summer and never got around to posting here. This is so simple to throw together, and as it's meant to be rustic, you don't need to fuss over the finish too much. Just roll out your pastry, top with a sprinkling of ground almonds and juicy handfuls of macerated peach slices and bake. The simplest but most delicious of summer desserts.
Pastry (Alice Waters recipe)
140g plain flour
85g unsalted butter, cold
1 tsp caster sugar
1/2 tsp fine salt
cold water (around 2 tbsp)
4 ripe flat white peaches
Juice of 1/2 lemon
1 tbsp caster sugar
1 tsp vanilla bean paste
30g ground almonds

To make the pastry, whisk the flour, sugar and salt together. Cut the butter into cubes, then add to the pastry. Using two table knives, toss the butter until it is well coated in flour, then quickly cut the butter into the flour. Continue until it is roughly incorporated - you should still be able to see some small chunks of butter within the flour. 

Add 2 tbsp of cold water, and quickly mix to combine. Bring it all together with your hands working as quickly as possible. If the pastry feels a little dry, add 1/2 tbsp more, continuing as needed. Shape the pastry into a disc, wrap in cling film and chill in the fridge for at least 30 minutes, or until needed.

Stone the peaches and slice, then place in a bowl with the lemon juice, sugar and vanilla. Stir to coat, then allow to macerate for 30 minutes, or up to two hours. 

When you are ready to make the galette, heat your oven to 200°C and line a baking tray with parchment. Roll the pastry out into a large disc directly onto the baking paper (if your tray has high edges, you can place the paper onto your work surface, and transfer back onto the tray once the pastry is rolled.

Dust the pastry with the ground almonds, leaving a 2 inch margin around the edge almond-free. Top with the peaches, retaining any macerating juices for later. 

Bake in the oven for 20-25 minutes, until the pastry is starting to look cooked and golden, and the peaches are soft and just starting to caramelise. Remove from the oven and brush the peaches and pastry with the reserved macerating juices, then return to the oven to bake for a further 5-10 minutes until bronzed and cooked. Slice up and serve immediately, or allow to cool and serve at room temperature with cream. 

Pin ThisShare on Tumblr


Post a Comment


PUDDING LANE© Theme by Blog Milk

Blog Widget by LinkWithin