Peach Frangipane Galette
Discover the rustic elegance of a Peach Frangipane Galette, where flaky, buttery pastry meets a rich almond filling and sun-ripened peaches. Perfectly golden and slightly caramelized, the juicy peach slices rest atop a luscious layer of frangipane, made from almond flour, creamy butter, and a hint of vanilla. Encased in a free-form crust that’s folded and pleated by hand, this galette captures the charm of homemade desserts while remaining easy to prepare. With sliced almonds sprinkled over the crust for added crunch and a beautiful golden sheen from an egg wash, this dessert is as visually stunning as it is delicious. Ideal for summer gatherings, brunch spreads, or a simple indulgent treat, serve this galette warm with a scoop of vanilla ice cream or enjoy it at room temperature for a delightful taste of seasonal sweetness.
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Recipe Information
Ingredients
- 190 g All-purpose flour
- 15 g Granulated sugar
- 1 tsp Kosher salt
- 115 g Unsalted butter (cold, cubed)
- 60 ml Ice water
- 70 g Almond flour
- 50 g Unsalted butter (softened)
- 50 g Powdered sugar
- 1 Large egg
- 1 tsp Vanilla extract
- 4 Ripe peaches (sliced)
- 30 g Granulated sugar (for peaches)
- 10 g Cornstarch
- 1 Egg wash (1 egg beaten with 1 tbsp of water)
- 20 g Sliced almonds (optional)
Instructions
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, and kosher salt.
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Do not overwork.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
To prepare the frangipane filling, beat the softened butter and powdered sugar together in a bowl until light and creamy.
Mix in the almond flour, then add the egg and vanilla extract. Continue mixing until smooth.
Slice the ripe peaches into thin wedges. In a bowl, toss them with granulated sugar and cornstarch. Set aside.
Preheat the oven to 190°C (375°F). Roll out the chilled dough on a floured surface into a 12-inch (30 cm) circle.
Transfer the rolled-out dough onto a parchment-lined baking sheet.
Spread the frangipane evenly over the center of the dough, leaving a 2-inch (5 cm) border.
Arrange the peach slices in a decorative pattern on top of the frangipane.
Fold the edges of the dough over the peaches, pleating as you go, to create a rustic border.
Brush the crust with the egg wash and sprinkle sliced almonds over the top if desired.
Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the peaches are tender.
Remove the galette from the oven and let it cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 126 mg | 5% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 25.2 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 360 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
