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Perfect Rustic Fresh Peach Galette Recipe Easy Homemade Almond Frangipane Filling

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A warm, flaky crust galette filled with juicy fresh peaches and a nutty almond frangipane filling, perfect for a simple yet elegant dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup cake flour (60g)
  • 10 tablespoons unsalted butter, cold and cubed (140g)
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 4 to 6 tablespoons ice water, chilled
  • 6 tablespoons unsalted butter, softened (85g)
  • ⅔ cup granulated sugar (135g)
  • 1 cup ground almonds (almond meal) (100g)
  • 1 large egg, room temperature
  • ½ teaspoon almond extract
  • 1 tablespoon all-purpose flour
  • 4 to 5 medium fresh ripe peaches, peeled, pitted, and sliced (about 4 cups/600g)
  • 2 tablespoons granulated sugar (for tossing peaches)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons flaked almonds (optional)
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon turbinado sugar or sanding sugar

Instructions

  1. Make the dough: In a food processor, pulse together 1 ½ cups all-purpose flour, ½ cup cake flour, 1 tablespoon sugar, and ½ teaspoon salt. Add 10 tablespoons cold, cubed unsalted butter and pulse until mixture resembles coarse crumbs with pea-sized butter bits. Slowly add 4 to 6 tablespoons ice water, one tablespoon at a time, pulsing just until dough starts to clump. Dough should hold together when pressed but not be sticky. Wrap dough in plastic and chill for at least 30 minutes.
  2. Prepare almond frangipane: In a mixing bowl, cream 6 tablespoons softened butter and ⅔ cup sugar until light and fluffy. Beat in 1 large egg and ½ teaspoon almond extract. Fold in 1 cup ground almonds and 1 tablespoon all-purpose flour until smooth and creamy. Cover and chill while prepping peaches.
  3. Prepare peaches: Peel, pit, and slice 4 to 5 medium peaches into about ¼-inch thick slices. Toss gently with 2 tablespoons sugar, 1 tablespoon fresh lemon juice, and 1 tablespoon cornstarch. Set aside to macerate for 10 minutes.
  4. Assemble the galette: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out dough into a 12-inch circle about ⅛-inch thick. Transfer to parchment-lined baking sheet. Spread chilled almond frangipane evenly over dough, leaving a 2-inch border. Arrange peach slices in overlapping circle over frangipane, allowing juices to drip slightly but not soak crust. Fold edges of dough over filling, pleating gently to create rustic border. Brush crust with egg wash and sprinkle with turbinado…
  5. Bake: Place galette in oven and bake for 40 to 45 minutes, or until crust is golden brown and filling is bubbly. If edges brown too fast, cover loosely with foil after 35 minutes.
  6. Cool and serve: Let galette cool on wire rack for at least 20 minutes before slicing. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Keep dough cold to ensure a flaky crust. Toss peaches with cornstarch and sugar to prevent sogginess. Almond frangipane acts as a moisture barrier. Tent galette with foil if edges brown too quickly. Can substitute nectarines, plums, or apricots for peaches. For gluten-free, use almond flour and gluten-free flour blend. For dairy-free, use vegan butter and flax egg.

Nutrition

Keywords: peach galette, rustic galette, almond frangipane, fresh peaches, summer dessert, flaky crust, homemade galette

Find it online: https://tablemira.com/perfect-rustic-fresh-peach-galette-recipe-easy-homemade-almond-frangipane-filling/