Print

Easy Rustic Peach Galette with Almond Frangipane

easy rustic peach galette with almond frangipane - featured image
Print Recipe

A simple, rustic peach galette with a buttery, flaky crust and rich almond frangipane. Perfect for summer, this dessert comes together in about 45 minutes and is a crowd-pleaser at any gathering.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ½ cup (113g, 1 stick) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water
  • 1 teaspoon apple cider vinegar
  • ½ cup (50g) almond flour (blanched)
  • ¼ cup (57g, ½ stick) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • a pinch of salt
  • 3 medium ripe peaches (about 450g)
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • 1 egg beaten with 1 tablespoon water (for egg wash)
  • 2 tablespoons sliced almonds
  • 1 tablespoon coarse sugar (turbinado or demerara)

Instructions

  1. Make the dough: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter. Using a pastry cutter or fingertips, work butter into flour until pea-sized pieces with some larger flakes remain. Drizzle ice water and apple cider vinegar over mixture. Stir with a fork until dough just comes together. Turn out onto plastic wrap, shape into a disc, and refrigerate for at least 30 minutes.
  2. Make the frangipane: In a medium bowl, beat softened butter and sugar together until light and fluffy (about 2 minutes). Add egg, vanilla extract, almond extract, and salt. Mix until combined. Fold in almond flour until smooth paste forms. Set aside.
  3. Prepare the peaches: Wash, dry, and slice peaches into ¼-inch thick slices. In a bowl, gently toss peach slices with sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 5 minutes (no longer than 10).
  4. Assemble the galette: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll chilled dough into a 12-inch circle about ⅛-inch thick. Transfer to prepared baking sheet. Spread frangipane over center, leaving a 2-inch border. Arrange peach slices on top. Fold edges over peaches, pleating as you go. Brush crust with egg wash and sprinkle with sliced almonds and coarse sugar.
  5. Bake: Bake for 30-35 minutes until crust is golden brown and peach juices are bubbling. Let cool on baking sheet for at least 15 minutes before slicing.

Notes

Keep everything cold for a flaky crust. Don’t skip the cornstarch to avoid a soggy bottom. Use ripe but firm peaches. Let the galette cool for at least 15 minutes before slicing to allow the filling to set. If edges brown too quickly, tent with foil during the last 10 minutes of baking.

Nutrition

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

Find it online: https://elaraeats.com/easy-rustic-peach-galette-with-almond-frangipane/