Almond Peach Pie (Galette) + Vanilla Bean Mascarpone Cream
User Reviews
5
2 reviews
Excellent
Almond Peach Pie (Galette) + Vanilla Bean Mascarpone Cream
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Juicy vanilla sweetened peaches on top of a delicate low carb pie crust for a low carb craving hit, topped with Vanilla Bean Mascarpone Cream.
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Ingredients
Galette:
- 2 ½ cups almond flour
- 4 tablespoons sweetener optional, or white granulated sugar
- 1 pinch salt
- ⅓ cup butter diced, cold
- 1 large egg
- 1 teaspoon vinegar apple cider
- 2 large peach pitted, halved and thinly sliced, ripe
- 1 teaspoon vanilla extract pure
- 2 tablespoons sweetener or white granulated sugar
- 1 tablespoon butter melted
- 1 handful almonds optional, slivered
Mascarpone:
- ½ cup mascarpone cheese
- ½ cup whipping cream
- 2-3 tablespoons confectioners sweetener adjust to your level of preferred sweetness, or icing sugar
- ½ teaspoon vanilla bean paste
Instructions
- Combine the almond flour, sweetener or sugar (if using) and salt in a food processor. Pulse to combine. Add the diced butter and pulse only a couple of times to evenly disperse the butter until the mix resembles fine crumbs. Add the egg and vinegar, pulsing a few times until a dough forms. Turn out into a bowl; knead gently to create a mound; wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to an hour.
- In a small bowl mix the sliced peaches, vanilla and sweetener (or sugar).
- Preheat the oven to 190°C | 385℉. Line a baking try with parchment/baking paper.
- Remove dough from the refrigerator once chilled and press out with your hands onto the baking tray (into a circle or rectangular shape) to desired size, about ¼-inch thick. (Don't roll it. It's not as pliable as flour dough. Don’t worry about being neat, rustic looks good too!)
- Arrange the peaches in the centre of your dough, leaving 1 ½-inches of dough surrounding the peaches. Gently fold up the outside border around the peaches, pressing and moulding it with your finger tips as you go. Brush the top of the crust with the melted butter; sprinkle with the almonds,
- Bake for 30-40 minutes or until the dough changes to a deep golden colour and the fruits juices are bubbling.
- Remove from the oven and allow to cool. Serve with the Mascarpone cream
Mascarpone Cream:
- Beat the mascarpone, cream, sweetener (or sugar) and vanilla together with an electric mixer until thick.
Nutrition Information
Show Details
Calories
438kcal
(22%)
Carbohydrates
17g
(6%)
Protein
10g
(20%)
Fat
39g
(60%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.4g
(20%)
Cholesterol
78mg
(26%)
Sodium
103mg
(4%)
Potassium
81mg
(2%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
872IU
(17%)
Vitamin C
2mg
(2%)
Calcium
111mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 10g | 20% |
| Fat | 39g | 60% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 78mg | 26% |
| Sodium | 103mg | 4% |
| Potassium | 81mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 872IU | 17% |
| Vitamin C | 2mg | 2% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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