Description

This Peach-Frangipane Galette is a rustic, free-form tart featuring a buttery, flaky crust filled with a rich almond frangipane cream and topped with juicy, fresh peaches. It’s an elegant yet easy dessert that combines tender fruit with a nutty, creamy filling and perfectly golden baked crust, making it a perfect seasonal treat for summer gatherings or special occasions.

Ingredients

For the Crust

1 ¼ cups (160g) all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon salt
8 tablespoons (115g) unsalted butter, cold and cut into cubes
3–4 tablespoons ice water

For the Frangipane Filling

½ cup (100g) granulated sugar
½ cup (115g) unsalted butter, softened
1 cup (100g) almond flour
2 large eggs
1 teaspoon vanilla extract
2 tablespoons all-purpose flour

For the Topping

3–4 ripe peaches, thinly sliced
1 tablespoon lemon juice
1 tablespoon granulated sugar (optional, for sprinkling)
1 egg yolk (for egg wash)
2 teaspoons water (for egg wash)
Powdered sugar for dusting (optional)

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Instructions

Prepare the Crust: In a large bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough begins to come together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Make the Frangipane: In a bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond flour, vanilla extract, and all-purpose flour until fully combined. Set aside.
Prepare the Peaches: Toss the sliced peaches with lemon juice to prevent browning. Set aside.
Assemble the Galette: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet. Spread the frangipane evenly over the dough, leaving about a 2-inch border around the edges. Arrange the peach slices over the frangipane in an overlapping pattern.
Fold and Egg Wash: Fold the edges of the dough up and over the peaches, pleating the dough to make a circular enclosure and leaving the center exposed. Beat the egg yolk with water to create an egg wash and brush it over the crust to promote browning. Sprinkle a little sugar over the peaches and crust if desired.
Bake the Galette: Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and the filling is bubbly. Remove from oven and allow to cool slightly on the baking sheet.
Serve: Optionally dust the galette with powdered sugar before slicing and serving warm or at room temperature.

Notes

Use ripe but firm peaches to ensure they hold their shape and release minimal juice during baking.
The dough can be made a day in advance and refrigerated to save time.
Almond flour gives the frangipane its signature texture and flavor; do not substitute with regular flour.
For a dairy-free version, substitute butter with vegan butter and ensure ingredients comply accordingly.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.