Peach Frangipane Galette
This Peach Frangipane Galette is the best combination of a flaky, buttery crust, wrapped around a sweet almond filling and plenty of fresh Summer peaches. All the fruit makes it perfect for breakfast or dessert!
Servings: 12 servings
Calories: 262kcal
Equipment
Ingredients
Pie Crust
- 1 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter 1 stick, cold and cut in small pieces
- ⅓ cup ice water
- 1 teaspoon lemon juice or apple cider vinegar
Frangipane (almond cream filling)
- 3 tablespoons unsalted butter room temperature
- ¼ cup granulated sugar
- ½ cup almond flour
- 1 large egg room temperature
- 1 teaspoon almond extract
Peach filling
- 4 peaches pitted and sliced ¼-inch thick
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- Juice of ½ lemon
- 1 teaspoon Vanilla Extract
- Egg wash 1 egg + 1 tablespoon water
- 2 tablespoons honey warmed
Instructions
Making the crust
- In the bowl of your food processor, pulse together all-purpose flour, butter (cut into small pieces and frozen), sugar, and salt until the butter is about the size of peas, 4 to 5 pulses.
- Add lemon juice to ice water and slowly drizzle into the opening of your food processor, pulsing until the dough just barely comes together. Pinch some of the dough between your fingers. If it clings together, it's done.
- Dump all the dough out onto a piece of plastic wrap, and use the plastic wrap to gather all of the crumbly bits together. Bring your hands together and form a ball under the plastic wrap. Flatten the dough into a round disc. Refrigerate at least 1 hour, up to 3 days. While the dough is resting, let’s make some frangipane.
Frangipane
- Using a hand mixer, cream together the butter and sugar until light and fluffy, about 2 to 3 minutes. Mix in the almond flour. Add in the egg and the extracts, mixing until it’s all combined and fluffy. Set aside.
Galette Construction
- Preheat oven to 425° Place the dough on a lightly floured piece of parchment paper on your counter. The parchment paper will make it easier to transfer the dough to a baking sheet. Sprinkle a little more flour on top of your dough and on your rolling pin. Roll the dough out to a 14 inch circle (conveniently, about the width of your parchment paper). It doesn’t have to be perfect.
- Slice your peaches in half and remove the pit. Lay each half, flat side down, on your cutting board. Using a paring knife, cut ¼ inch slices through the peach. Repeat with the other peaches. Place peach slices in a large bowl and toss with sugar, cornstarch, lemon juice, and vanilla.
- Using an offset spatula, spread the frangipane on the center of your dough, leaving about a 2 inch border all around.
- Lay your sliced peaches on top of the frangipane in concentric circles, or as prettily as you like.
- Fold the edges of your dough over the filling, kind of overlapping as you go around. Brush the exposed crust with egg wash (1 beaten egg with 1 teaspoon water) and sprinkle with raw or granulated sugar.
- Bake at 425° for 40-50 minutes, or until your crust is a nice golden brown and your frangipane is puffy and peeking up between your peaches. Remove from oven and cool on a wire rack for at least 15 minutes before slicing and serving.
Notes
While the galette is still warm, I like to warm up a couple of tablespoons of honey and brush it gently over the tops of the peaches, giving them a beautiful shiny appearance and adds just the right amount of sweetness.
Nutrition
Calories: 262kcal | Carbohydrates: 29g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 64mg | Potassium: 91mg | Fiber: 2g | Sugar: 15g | Vitamin A: 565IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
