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Almond Peach Pie (Galette) + Vanilla Bean Mascarpone Cream
5 from 2 votes

Almond Peach Pie (Galette) + Vanilla Bean Mascarpone Cream

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.

Prep Time
5 mins
Cook Time
30 mins
Chill
30 mins
Total Time
1 hr 5 mins
Servings: 8 slices
Calories: 438 kcal
Course: Dessert
Cuisine: French

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

    Cup of Yum
  1. 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.
  2. In a small bowl mix the sliced peaches, vanilla and sweetener (or sugar).
  3. Preheat the oven to 190°C | 385℉. Line a baking try with parchment/baking paper.
  4. 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!)
  5. 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,
  6. Bake for 30-40 minutes or until the dough changes to a deep golden colour and the fruits juices are bubbling.
  7. Remove from the oven and allow to cool. Serve with the Mascarpone cream
Mascarpone Cream:
  1. Beat the mascarpone, cream, sweetener (or sugar) and vanilla together with an electric mixer until thick.

Nutrition Information

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: 8 slices

Amount Per Serving

Calories 438

% 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.