Peach Melba Frangipane Galette

INGREDIENTS

• 260g plain flour
• ½ tsp fine sea salt
• 50g caster sugar
• 180g cold unsalted butter
• 1 large egg

For the frangipane

• 50g softened butter
• 50g golden caster sugar
• 1 medium egg
• 180g ground almonds
• 1 tsp almond extract
• 2 Dunnes Stores ripe peaches, sliced
• 150g Dunnes Stores fresh raspberries
• 1 tbsp demerara sugar
• 30g Dunnes Stores Baking at Home flaked almonds, toasted
• Dunnes Stores French Vanilla ice cream, to serve

METHOD

1. Tip the flour, salt and sugar into a food processor and blend to combine. Add the cubed cold butter and pulse until you have a very fine breadcrumb-like consistency. Add the egg to the food processor and pulse again until the dough comes together. Add a tbsp of ice-cold water if it seems dry. Wrap and chill for 1 hour.
2. On a dry pan, lightly toast the sliced almonds until golden brown, be careful not to let them burn.
3. Beat together the softened butter with the sugar. Then add the egg and beat again until combined. Mix in the ground almonds, almond extract and a pinch of sea salt.
4. Lay a large piece of parchment on your surface. Top with a second piece of parchment and roll the pastry between each one until you have a 35 cm-sized disc. Spoon the frangipane over and leave a 4cm gap around the edge. Arrange the sliced peaches and raspberries over the frangipane, sprinkle with brown sugar, fold over the edges to make a border then slide onto the baking tray, egg wash making sure it's still on the piece of parchment. Chill for 30 mins.
5. Heat the oven to 200°C/180°C fan/400°F /Gas mark 6. Brush the pastry edge with beaten egg and sprinkle with demerara sugar. Bake in the centre of the oven for 40-45 mins. Once cooked, leave to cool then scatter with the toasted almonds, brush with honey and dust with icing sugar. Serve with ice cream.