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Perfect Fresh Peach Galette Recipe with Easy Brown Sugar Almond Frangipane

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A flaky, buttery crust galette filled with a silky brown sugar almond frangipane and topped with perfectly ripe fresh peaches. This easy and crowd-pleasing dessert is perfect for summer gatherings.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • ½ cup (120g) unsalted butter, softened
  • ½ cup (100g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (100g) almond flour
  • 2 tablespoons all-purpose flour
  • 3–4 ripe fresh peaches, thinly sliced (about 1 pound / 450g)
  • 1 tablespoon lemon juice
  • 2 tablespoons granulated sugar
  • 1 tablespoon sliced almonds (optional)
  • 1 egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling on crust (optional)

Instructions

  1. Make the crust: In a large bowl, whisk together flour, salt, and sugar. Add cold, cubed butter and cut into flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, 1 tablespoon at a time, stirring gently until dough just comes together. Form into a flat disk, wrap in plastic, and chill in fridge for at least 30 minutes.
  2. Prepare the frangipane: In a medium bowl, cream softened butter with brown sugar until light and fluffy (about 3 minutes). Beat in 1 large egg and vanilla extract until smooth. Fold in almond flour and all-purpose flour until just combined. Cover and set aside.
  3. Prepare peaches: Toss thinly sliced peaches with lemon juice and sugar. Let sit while dough chills to macerate and release juices.
  4. Roll out dough: On a lightly floured surface, roll chilled dough into a roughly 12-inch circle, about ⅛ inch thick. Transfer carefully to a parchment-lined baking sheet.
  5. Assemble galette: Spread almond frangipane evenly over dough, leaving a 2-inch border around edges. Arrange peach slices in a circular pattern over frangipane, slightly overlapping. Fold dough edges over fruit, pleating as needed to create rustic edge.
  6. Finish and bake: Brush dough edges with beaten egg and sprinkle coarse sugar and sliced almonds on top if using. Bake in preheated 375°F (190°C) oven for 35-40 minutes, or until crust is golden and frangipane is set. Peaches should be tender and bubbling slightly.
  7. Cool and serve: Let galette cool on pan for at least 15 minutes before slicing to let frangipane firm up and make serving easier.

Notes

Keep everything cold when making the crust to ensure flakiness. Toss peaches with lemon juice and sugar to prevent browning and reduce excess juice. If crust browns too quickly, tent with foil halfway through baking. Frangipane can be loosened with a tablespoon of milk or cream if too thick. Dough can be prepared up to 2 days ahead and chilled. Variations include using berries instead of peaches, gluten-free flour blends, or vegan substitutes.

Nutrition

Keywords: peach galette, fresh peach dessert, almond frangipane, brown sugar almond filling, flaky crust, summer dessert, easy galette recipe

Find it online: https://sparklespoon.com/perfect-fresh-peach-galette-recipe-with-easy-brown-sugar-almond-frangipane/