Step 1

In a bowl, combine sifted flour, salt, cinnamon and icing sugar.

Step 2

Add olive oil and incorporate it into the flour mixture with your hands. Add the water tablespoon by tablespoon (I used 3 tbsp /45 ml - you may need a little less or more than I did depending on the absorbency of your flour). Combine into a dough, but do not knead. Roll a ½ cm thick circle of dough on a large piece of baking parchment. Place it on a tray and chill in the fridge for about 45-60 mins.

Step 3

Set the oven to 180º C. In a mixing bowl, combine almond meal, sugar and cinnamon to create the almond filling.

Step 4

Take chilled pastry out of the fridge. Put almond filling in the middle of the dough leaving 2 cm margin all around. Drizzle Amaretto all over the filling to moisten it. Arrange peach slices on the top and make sure there are no gaps in between the slices.

Step 5

Crimp the pastry around the fruit in a rustic fashion. You can trim uneven edges if you want.

Step 6

Using a pastry brush, apply apricot glaze to the pastry and fruit to give the pastry a nice shine and to prevent the fruit from drying out. Leave half of the glaze for later.

Step 7

Protect the top with a piece of kitchen foil and bake for about 60-70 mins, depending on how dark you like your pastry. After 45 minutes, remove the foil from the top to allow the pastry to brown.

Step 8

Once the galette is out of the oven, apply apricot glaze to the pastry to give it a bit of a shine. Scatter toasted almonds on top.