Almond Custard Peach Galette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Cooking Spray (to coat baking tray)Galette:1 9" frozen pie crust2-4 peaches (about 2-3 cups, you decide how full)1/3 C Splenda (or sweetner of your choice)1 TBSP castor or coarse sugar for dusting (optional)Custard:1 large egg, lightly beaten (or 1/4 C egg substitute)1 TBSP butter, melted1 TBSP Splenda (or sweetner of your choice)1/2 tsp almond extract1/4 C half & half (or cream)
•Preheat oven to 400 degrees F.
•Prepare a baking sheet with parchment paper or non-stick silpat liner.
•Place the peach slices in a bowl and toss with sugar, more or less, to taste.
•Transfer pie crust to the prepared pan. The edges will fall over the sides, but it will be folded over the filling later on.
•Layer sliced peaches inside and around the circle until it is full.
•This is the time to add additional and optional ingredients like; sliced and toasted almonds, blackberries, plums, cherries, raspberries, raisins, etc.
•Moisten the edges with a small amount of water and carefully fold up, pressing and folding the edges in a pleasing pattern.
•Sprinkle with 1 Tablespoon of castor sugar for a rustic look.
•If the galette is just fruit only with no custard filling, then bake it at 400 degrees for approximately 40-50 minutes or until the fruit is tender.
•If the galette will be filled with custard, whisk together all custard ingredients in a small bowl. Remove the galette from the oven after 25 minutes and very gently pour the custard though the center and it will trickle down inside. Depending on the amount of fruit juice the galette has produced, some of it may need to be spooned out to make room for the custard. Don't worry if it doesn't all fit. Some is better than none. Bake for another 15-20 minutes or until custard is set.
•Remove from the oven. Let cool for 10-15 minutes before transferring to a wire rack to cool.
•This galette is best served the same day, but if there are any leftovers, they should be refrigerated.
•Serve with a dollop of fresh whipped cream or ice cream.
•Serves 6-8.
Number of Servings: 8
Recipe submitted by SparkPeople user VBFSVSL.
•Prepare a baking sheet with parchment paper or non-stick silpat liner.
•Place the peach slices in a bowl and toss with sugar, more or less, to taste.
•Transfer pie crust to the prepared pan. The edges will fall over the sides, but it will be folded over the filling later on.
•Layer sliced peaches inside and around the circle until it is full.
•This is the time to add additional and optional ingredients like; sliced and toasted almonds, blackberries, plums, cherries, raspberries, raisins, etc.
•Moisten the edges with a small amount of water and carefully fold up, pressing and folding the edges in a pleasing pattern.
•Sprinkle with 1 Tablespoon of castor sugar for a rustic look.
•If the galette is just fruit only with no custard filling, then bake it at 400 degrees for approximately 40-50 minutes or until the fruit is tender.
•If the galette will be filled with custard, whisk together all custard ingredients in a small bowl. Remove the galette from the oven after 25 minutes and very gently pour the custard though the center and it will trickle down inside. Depending on the amount of fruit juice the galette has produced, some of it may need to be spooned out to make room for the custard. Don't worry if it doesn't all fit. Some is better than none. Bake for another 15-20 minutes or until custard is set.
•Remove from the oven. Let cool for 10-15 minutes before transferring to a wire rack to cool.
•This galette is best served the same day, but if there are any leftovers, they should be refrigerated.
•Serve with a dollop of fresh whipped cream or ice cream.
•Serves 6-8.
Number of Servings: 8
Recipe submitted by SparkPeople user VBFSVSL.
Nutritional Info Amount Per Serving
- Calories: 142.2
- Total Fat: 8.3 g
- Cholesterol: 6.6 mg
- Sodium: 127.9 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 1.5 g
- Protein: 2.4 g
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