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Perfect Fresh Peach Galette Recipe with Honey Almond Frangipane

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A rustic and easy-to-make summer dessert featuring flaky crust, juicy fresh peaches, and a rich honey almond frangipane filling. Perfect for casual gatherings or a cozy treat.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • ½ cup (115 g) unsalted butter, cold and cut into cubes
  • 1 tbsp granulated sugar
  • ¼ tsp salt
  • 3–5 tbsp ice water
  • ¾ cup (75 g) almond flour (blanched)
  • ¼ cup (57 g) unsalted butter, softened
  • 3 tbsp honey (wildflower or clover preferred)
  • 1 large egg, room temperature
  • ½ tsp almond extract (optional)
  • 1 tbsp all-purpose flour
  • 4–5 medium fresh peaches, peeled, pitted, and thinly sliced
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • ¼ tsp ground cinnamon (optional)
  • 1 egg beaten with 1 tbsp water (egg wash)
  • 2 tbsp sliced almonds
  • 1 tbsp turbinado sugar

Instructions

  1. Make the Dough: In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and cut into flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized pieces.
  2. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Avoid over-mixing. Flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the Honey Almond Frangipane: Beat softened butter with honey until smooth and creamy. Add egg and almond extract, mixing until combined. Stir in almond flour and flour until smooth. Set aside at room temperature.
  4. Prep the Peaches: Peel, pit, and thinly slice peaches. Toss slices with sugar, lemon juice, cornstarch, and cinnamon. Let sit for about 10 minutes to macerate.
  5. Roll Out the Dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about ⅛ inch thick. Transfer to a parchment-lined baking sheet.
  6. Assemble the Galette: Spread honey almond frangipane evenly over dough, leaving a 2-inch border. Arrange peach slices on top in an overlapping pattern, keeping border clear.
  7. Fold the Edges: Gently fold dough edges over peaches, pleating as needed to form rustic crust.
  8. Apply Finishing Touches: Brush crust with egg wash. Sprinkle sliced almonds and turbinado sugar over peaches and crust.
  9. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and filling bubbly. Watch almonds closely to prevent burning.
  10. Cool and Serve: Let galette cool at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

Keep butter cold to ensure flaky crust. Do not overwork dough to avoid toughness. Thin peach slices bake evenly and prevent sogginess. Adjust sugar based on peach sweetness. Watch oven closely starting at 35 minutes to avoid burning almonds or crust. Dough can be made and chilled up to 2 days ahead. For gluten-free, substitute flour with gluten-free blend. For vegan, use vegan butter and flax egg substitute.

Nutrition

Keywords: peach galette, honey almond frangipane, summer dessert, rustic galette, fresh peaches, easy dessert, flaky crust, homemade galette

Find it online: https://sunnysavory.com/perfect-fresh-peach-galette-recipe-with-honey-almond-frangipane-easy-homemade-dessert/