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Perfect Rustic Peach Galette Recipe with Creamy Almond Frangipane

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A rustic and flaky peach galette featuring a creamy almond frangipane filling, perfect for summer and easy to make with simple ingredients.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice water
  • 3/4 cup (75 g) almond flour
  • 1/4 cup (55 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon pure almond extract
  • 1 tablespoon all-purpose flour
  • 4 medium fresh ripe peaches, peeled, pitted, and sliced (about 2 cups)
  • 1 tablespoon lemon juice
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon turbinado sugar

Instructions

  1. Make the dough: In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and cut into the flour until mixture resembles coarse crumbs with pea-sized pieces. Gradually add ice water, mixing gently until dough just comes together. Wrap in plastic and chill for at least 30 minutes.
  2. Prepare the almond frangipane: In a medium bowl, beat softened butter with sugar until creamy. Add egg and almond extract, mixing until smooth. Stir in almond flour and all-purpose flour until fully combined. Cover and refrigerate until ready to use.
  3. Prep the peaches: Peel and slice peaches into about 1/4-inch thick wedges. Toss with lemon juice, granulated sugar, and cornstarch to coat evenly. Set aside to macerate.
  4. Roll out the dough: On a lightly floured surface, roll chilled dough into a rough 12-inch circle about 1/8 inch thick. Transfer to a parchment-lined baking sheet.
  5. Assemble the galette: Spread almond frangipane evenly over dough, leaving a 2-inch border. Arrange peach slices on top in concentric circles. Fold edges of dough over peaches, pleating to form rustic crust. Sprinkle exposed crust with turbinado sugar.
  6. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and peach juices bubble. Tent with foil if edges brown too quickly.
  7. Cool and serve: Let galette cool on baking sheet for at least 20 minutes before slicing.

Notes

Do not overwork the dough to keep it flaky. Use cold butter and keep lumps for steam pockets. Room temperature eggs and butter mix better for frangipane. Spread frangipane thinly to avoid sogginess. Tent crust edges with foil if browning too fast. Chill dough again if kitchen is warm. Fresh peaches preferred for best texture and flavor. Can substitute almond meal for almond flour with coarser texture. For vegan or gluten-free options, see substitutions in blog content.

Nutrition

Keywords: peach galette, almond frangipane, rustic tart, summer dessert, flaky crust, peach dessert, easy galette recipe

Find it online: https://sparklespoon.com/perfect-rustic-peach-galette-recipe-with-creamy-almond-frangipane-easy-step-by-step-guide/