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Perfect Rustic Peach and Almond Galette

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A rustic, easy-to-make peach and almond galette featuring a flaky buttery crust, almond frangipane filling, and fresh ripe peaches. Perfect for summer gatherings and forgiving for beginner bakers.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • ½ cup (115g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar (for crust)
  • ½ teaspoon salt
  • 3 to 4 tablespoons ice water
  • ½ cup (50g) almond flour
  • ¼ cup (57g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar (for almond filling)
  • 1 large egg, room temperature
  • ½ teaspoon almond extract
  • 1 tablespoon all-purpose flour (for almond filling)
  • 3 to 4 medium ripe peaches, peeled and thinly sliced
  • 2 tablespoons granulated sugar (to sprinkle over peaches)
  • 1 tablespoon lemon juice
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons sliced almonds
  • Optional: coarse sugar for sprinkling on crust

Instructions

  1. In a large bowl, combine 1 ½ cups sifted all-purpose flour, 2 tablespoons granulated sugar, and ½ teaspoon salt.
  2. Add ½ cup cold, cubed unsalted butter. Cut the butter into the flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized pieces (about 3-4 minutes).
  3. Gradually sprinkle 3 tablespoons ice water over the mixture, stirring gently. Add up to 4 tablespoons total until dough just begins to come together when pressed. Form dough into a disc, wrap in plastic wrap, and chill in fridge for at least 30 minutes.
  4. While dough chills, cream together ¼ cup softened unsalted butter and ¼ cup granulated sugar in a medium bowl until light and fluffy.
  5. Beat in 1 large egg and ½ teaspoon almond extract. Fold in ½ cup almond flour and 1 tablespoon all-purpose flour until smooth. Set aside.
  6. Peel and thinly slice 3 to 4 medium ripe peaches. Toss with 2 tablespoons granulated sugar and 1 tablespoon lemon juice. Set aside.
  7. On a lightly floured surface, roll out chilled dough into a rough 12-inch circle about ⅛-inch thick. Transfer dough to parchment-lined baking sheet.
  8. Spread almond filling evenly over dough, leaving a 2-inch border all around.
  9. Arrange peach slices on top of filling in a single layer, overlapping slightly.
  10. Fold edges of dough over peaches, pleating as needed to create rustic folds.
  11. Brush dough edges with egg wash. Sprinkle 2 tablespoons sliced almonds over peaches and optionally coarse sugar on crust edges.
  12. Bake in preheated oven at 375°F (190°C) for 40 to 45 minutes until crust is golden and peaches are bubbling. Check after 30 minutes and tent with foil if edges brown too fast.
  13. Let galette cool on wire rack for at least 15 minutes before slicing.

Notes

Keep butter cold to ensure flaky crust. Don’t overwork dough to avoid toughness. Use ripe but firm peaches to prevent soggy crust. Chill dough before rolling. Tent crust edges with foil if browning too quickly. Use paper towels under parchment if peaches are very juicy to avoid soggy bottom. Dough can be made ahead and chilled or frozen.

Nutrition

Keywords: peach galette, almond galette, rustic dessert, summer dessert, easy baking, frangipane, peach tart, homemade galette

Find it online: https://daintydine.com/perfect-rustic-peach-and-almond-galette-recipe-easy-homemade-baking-guide/