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Perfect Fresh Peach Galette with Almond Cream

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A rustic and elegant fresh peach galette featuring a flaky buttery crust and a rich almond cream filling, perfect for summer gatherings or casual treats.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150 g), sifted
  • 8 tbsp unsalted butter, cold and cubed (115 g)
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 3 to 4 tbsp ice water (45–60 ml)
  • 1/3 cup almond flour (35 g)
  • 4 tbsp unsalted butter, softened (55 g)
  • 3 tbsp powdered sugar
  • 1 large egg yolk (room temperature)
  • 1/2 tsp almond extract
  • 4 to 5 medium fresh peaches, sliced (about 2 lbs or 900 g), ripe but firm
  • 1/4 cup granulated sugar (50 g)
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1/4 tsp ground cinnamon (optional)
  • 1 egg beaten with 1 tbsp water (egg wash)
  • 1 tbsp raw sugar or coarse sugar (for sprinkling)
  • 2 tbsp sliced almonds (optional, for garnish)

Instructions

  1. Make the Galette Dough: In a large bowl, combine sifted flour, granulated sugar, and salt. Add cold cubed butter and work into flour using a pastry blender or fingertips until mixture resembles coarse crumbs with some pea-sized butter bits. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Almond Cream Filling: Beat softened butter and powdered sugar until smooth and creamy. Add almond flour, egg yolk, and almond extract; mix until combined. Refrigerate to keep cool.
  3. Prepare the Peach Filling: Peel (optional) and slice peaches about 1/4 inch thick. Toss slices with granulated sugar, lemon juice, cornstarch, and cinnamon if using. Let macerate slightly.
  4. Assemble the Galette: Preheat oven to 375°F (190°C). Roll chilled dough on floured surface into a 12-inch circle about 1/8 inch thick. Transfer to parchment-lined baking sheet. Spread almond cream evenly over dough, leaving a 2-inch border. Arrange peach slices on top in a single layer. Fold edges over peaches, pleating gently. Brush crust with egg wash and sprinkle raw sugar and sliced almonds on edges.
  5. Bake and Cool: Bake for 40 to 45 minutes until crust is golden and almond cream bubbles. Remove from oven and cool on sheet for at least 30 minutes before slicing to set juices.

Notes

Keep butter cold to ensure flaky crust. Chill dough before rolling. Let galette cool completely before slicing to avoid runny filling. Tent with foil if crust browns too quickly. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use plant-based butter and almond milk. Fresh peaches preferred over frozen for best texture.

Nutrition

Keywords: peach galette, almond cream, summer dessert, rustic tart, fresh peaches, easy baking, homemade dessert

Find it online: https://jodierecipes.com/perfect-fresh-peach-galette-with-almond-cream-easy-homemade-recipe-for-summer/