BHH Blog | a toronto food blog

My second time working with pie dough was slightly more successful, but it still feels too soft to handle. I wonder if it’s because my kitchen is too warm? I also forgot to add the egg to my frangipane…but it turned out alright! The almond and peach combo is absolutely perfect. The crust had the right level of saltiness that went well and balanced the sweet peaches and almond paste, I would definitely recommend getting RIPE and SWEET fruits.

Note: I also threw some crushed almonds on top of the frangipane, before layering the peaches, for some texture and it worked wonderfully! Crunchy.
Another note: Be prepared for a messy kitchen.

Recipe adapted from Chez Pim! Video below:

The Foodie Handbook: Making a Rustic Fruit Galette from 4SP Films on Vimeo.

For a different version, take a look at Elephantine‘s gorgeously shot (on a T3i) recipe demo:

the apple galette from rachelchew on Vimeo.



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