A beautiful summer galette made with a flaky, buttery, homemade crust, juicy and fresh peaches and a sweet almond frangipane. This simple, yet impressive dessert, is perfect for when you are looking for an easy and delicious treat. You can also swap the peaches with nectarines, apples, or even cherries.
How to prepare the pie crust:
For this galette I used my favorite buttery pie crust recipe. It’s super easy and always turns out flaky and delicious.
For the pie crust you’ll only need four simple ingredients:
- Flour
- Salt
- Ice cold water
- Cold butter
- The trick for a flaky pie crust is to make sure all the ingredients are cold, even the flour! I always measure everything and refrigerate them until they’re cold (yes, even the flour!).
- Then you work the butter into the flour, so you’ll end up with pea sized pieces of butter.
- Next, you add in the ice cold water and mix with a fork, until the dough comes together and there are no dry spots left. You can test by squeezing pieces of the dough together, they should form a ball.
- Finally, bring the dough pieces together and make a disc, refrigerate for 2 hours or until ready to use.
- Flour your work surface and rolling pin slightly. Roll out the dough to a 12 inch circle and place it on a lined baking sheet.
Prepare the frangipane:
Frangipane is added to the base of galette, and it prevents a soggy crust and you will end up with a crispy, buttery crust. It also adds so much flavor, since it’s made with almond flour, egg, sugar, almond extract and vanilla.
To make the frangipane, cream the sugar and room temperature butter together. Add in almond flour, egg, vanilla and almond extract. In the final step we add a couple tablespoons of all purpose flour so that the mixture holds it together better.
Prepare the filling:
For the filling you just mix 3 cups of sliced peaches with sugar, lemon juice and flour. I like to refrigerate the filling for about 15 minutes or until ready to use, so that all the flavors combine very well.
Then transfer the filling into the pie crust, not adding the juices at the bottom of the bowl.
The last step before baking is refrigerating the galette for 20 minutes. You can also freeze it for 10 minutes. Right before baking, brush the edges with egg wash and sprinkle some sugar on top.
Making the pie crust ahead of time:
You can refrigerate the pie crust for 3 days or freeze it for up to 3 months. Just take it out of the freezer into the fridge the night before and in the morning you’re good to go!
More pie and galette recipes:
- Perfect Apple Pie Recipe
- Strawberry Basil Galette
- Cherry Pie
- My Favorite Pumpkin Pie Recipe
- Saffron Cardamom Pear Pot Pies
- Rhubarb and Strawberry Jam Galette
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Peach Frangipane Galette
Ingredients
Pie Crust:
- 1¼ cup all-purpose flour - cold for better results
- ½ tsp salt
- 1 tsp granulated sugar
- 5 tbsps cold unsalted butter, cubed - 71 grams
- ⅓ cup ice cold water - you may need a little bit more or less
Almond frangipane:
- 2 tbsp unsalted butter, at room temperature - 28 grams
- ¼ cup granulated sugar - 50 grams
- ½ cup almond flour - 45 grams
- 1 large egg
- ½ tsp almond extract - or ¼ tsp if you prefer a more subtle almond flavor
- ¾ tsp vanilla extract
- 2 tbsp all purpose flour
Peach filling:
- 3 cup fresh peaches - sliced, about 3 peaches.
- 1 tbsp granulated sugar
- 2 tbsps lemon juice
- 1 tbsp all purpose flour
Egg wash:
- 1 egg
- 1 tbsp milk
Glaze (optional):
- ¼ cup apricot preserve
- 2 tbsps water
Instructions
Pie Crust:
- Measure flour, sugar and salt, whisk them in a bowl and place them in the fridge for at least an hour. I always do this step the night before so in the morning I can start making my crust right away. If you don't have time, you can just skip this part.Cut the unsalted butter in small cubes and freeze them for 10 minutes so they are very cold.Also, measure water and add a few ice cubes in it. The amount of water can be a bit more or less. But one-third of a cup is a good place to start. Instead of adding ice to the water, you can place the measured amount of water in the freezer for about 15 minutes or until it's very cold but not yet frozen.
- Once you have everything ready, add the butter cubes to the flour and salt. Then use your fingers to work the butter into the flour so you’ll end up with pea-sized pieces of butter. Try doing it rather quick so that everything stays cold.
- When there are no very large pieces of butter left, start drizzling your ice-cold water about 1-2 tablespoons at a time. This time use a fork to distribute the water. Keep adding water and mixing until the dough starts to come together and you don't see any dry spots.
- You can test the dough by squeezing the dough pieces together, if they hold together and don't fall apart, it's ready.
- Now bring the dough pieces together to form a ball and flatten it into a disc. Chill the dough for 2 hours or up to 3 days. In the meantime, prepare the frangipane.
Frangipane:
- Using an electric mixer, cream butter and sugar in a small bowl.
- Add in almond flour and mix.
- Add in egg, vanilla and almond extract and mix until combined.
- Then add in all purpose flour and mix again. Cover and refrigerate until ready to use.
Prepare the filling:
- In a bowl, add in sliced peaches, sugar, lemon juice and flour. Gently mix together and refrigerate for about 15 minutes or until ready to use.
Assembly:
- Preheat the oven to 425°F.
- Flour your work surface and rolling pin slightly. Line a baking sheet with parchment paper. Roll out the dough with a rolling pin to a 12 inch square. You can trim the edges with a sharp knife or a pastry cutter. If the dough is beginning to warm up and get too soft, refrigerate or freeze it until it hardens up a little bit and easier to work with.
- Prepare the egg wash by mixing 1 egg and 1 tablespoon of milk with a fork.
- Spread the frangipane evenly on the crust, leaving about 2-3 inches edge. Then arrange peaches on the frangipane, leaving the fruit juices behind.
- Fold the edges and brush them with egg wash. Sprinkle some sliced almonds and granulated sugar on top if you'd like. Refrigerate it on the baking sheet for 20 minutes, or freeze it for 10 minutes.
- Bake in the preheated oven for 35-40 minutes or until the filling is bubbling and the crust is golden. In the meantime, you can prepare the glaze.
- The glaze is optional but it creates a beautiful shine on the galette. In a small pan, add in apricot preserve and water. Heat on medium heat and stir occasionally until the preserve melts and the mixture thickens a little bit. Set aside.
- Let it cool down for 10 minutes. Then brush the peaches with the glaze. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
