Peach-Almond Galette

• 1 12 cups all-purpose flour
• 14 cup yellow cornmeal
• 1 tablespoon granulated sugar, plus
• 2 teaspoons granulated sugar, for sprinkling
• 12 teaspoon salt
• 10 tablespoons cold unsalted butter, cut into pieces
• 3 -5 tablespoons ice water
• 12 cup whole almond
• 12 cup confectioners' sugar
• 1 large egg yolk
• 1 teaspoon almond extract
• 8 peaches, peeled and sliced (about 2 1/2 pounds)
• 2 tablespoons honey
• 12 teaspoon cinnamon

1. In food processor, combine flour, cornmeal, 1 T granulated sugar and salt.
2. Add butter, pulse until mixture resembles coarse meal.
3. Add ice water, 1 T at a time, and pulse until dough forms.
4. Shape dough into a disk; wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
5. Meanwhile, in a clean food processor, grind almonds and confectioners' sugar to a fine meal.
6. Add egg yolk and almond extract and blend; set aside.
7. In large bowl, combine peaches, honey and cinnamon; set aside.
8. Preheat oven to 400 degrees F.
9. On lightly floured work surface, roll dough out to a 14-inch circle.
10. Fit into a 10-inch pie plate.
11. Spread almond paste over dough, including up the sides.
12. Add peaches.
13. Fold edges of dough over peaches to form a rustic flat pie with about a 2-inch wide border.
14. Brush dough with water and sprinkle with remaining granulated sugar.
15. Bake until filling is bubbling and crust is flaky and golden brown, 45-50 minutes.

flour, yellow cornmeal, sugar, sugar, salt, cold unsalted butter, water, whole almond, sugar, egg yolk, almond, peaches, honey, cinnamon

Taken from www.food.com/recipe/peach-almond-galette-467364 (may not work)