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Perfect Sheet Pan Rustic Peach Galette Recipe with Easy Almond Frangipane

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A quick and easy summer dessert featuring a flaky buttery crust, nutty almond frangipane, and juicy peaches baked on a sheet pan for a rustic, impressive treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 tablespoons granulated sugar (for crust)
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, cold and cut into cubes
  • 5–7 tablespoons ice water
  • ¾ cup (75g) almond flour
  • 6 tablespoons (85g) unsalted butter, softened
  • ⅓ cup (67g) granulated sugar (for frangipane)
  • 1 large egg (room temperature)
  • ½ teaspoon pure almond extract
  • 1 tablespoon all-purpose flour (for frangipane)
  • 5–6 medium fresh peaches (about 3 pounds / 1.36 kg), sliced
  • 2 tablespoons granulated sugar (to sprinkle over peaches)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons raw sliced almonds (for garnish)
  • 1 egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. Make the crust: In a large bowl, whisk together 2 ½ cups flour, 2 tablespoons sugar, and ½ teaspoon salt. Cut in 1 cup cold butter using a pastry cutter or food processor until mixture resembles coarse crumbs with pea-sized bits.
  2. Slowly add 5-7 tablespoons ice water, one tablespoon at a time, mixing gently until dough just comes together. Form dough into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  3. Prepare the almond frangipane: Beat 6 tablespoons softened butter and ⅓ cup sugar in a medium bowl until creamy. Add 1 egg and ½ teaspoon almond extract; mix well.
  4. Fold in ¾ cup almond flour and 1 tablespoon all-purpose flour until smooth. Cover and set aside.
  5. Preheat oven to 375°F (190°C). Line sheet pan with parchment paper.
  6. Roll out dough on floured surface into a rough rectangle about 12 x 16 inches. Transfer to prepared sheet pan. Press cracks gently to repair.
  7. Spread almond frangipane evenly over dough, leaving about a 1-inch border all around.
  8. Toss sliced peaches with 2 tablespoons sugar and 1 tablespoon lemon juice. Layer peaches over frangipane in a single, slightly overlapping layer.
  9. Fold edges of dough over peaches, pleating as needed to create rustic border. Brush dough edges with egg wash and sprinkle raw sliced almonds on top.
  10. Bake 40-45 minutes until crust is golden and peaches are bubbling, rotating pan halfway through baking.
  11. Cool on a rack for at least 20 minutes before slicing to allow frangipane to set.

Notes

Use slightly underripe peaches to prevent soggy crust. Chill dough thoroughly to keep butter cold for flaky texture. If edges brown too fast, tent with foil during last 10 minutes of baking. Dough can be made ahead and refrigerated up to 2 days or frozen for longer storage. Frozen peaches can be used if thawed and drained well.

Nutrition

Keywords: peach galette, almond frangipane, sheet pan dessert, rustic galette, summer dessert, easy peach recipe, fruit galette, almond flour dessert

Find it online: https://daintydine.com/perfect-sheet-pan-rustic-peach-galette-recipe-with-easy-almond-frangipane/