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Perfect Fresh Peach Galette with Almond Frangipane

fresh peach galette - featured image
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A quick and easy summer dessert featuring juicy fresh peaches atop a flaky crust with a rich almond frangipane filling. Perfect for spontaneous gatherings or a cozy night in.

Ingredients

Scale
  • 4–5 medium ripe peaches, peeled and sliced
  • 1 sheet refrigerated pie dough (store-bought or homemade)
  • 1/2 cup almond flour (about 55g)
  • 1/4 cup unsalted butter (56g), softened
  • 1/3 cup granulated sugar (65g) plus 1 tbsp for sprinkling
  • 1 large egg, room temperature
  • 1/2 tsp almond extract
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch
  • Pinch of salt
  • Optional: sliced almonds for garnish
  • Optional: powdered sugar for dusting after baking

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, cream together softened butter and granulated sugar until fluffy (2-3 minutes). Add egg and almond extract, mixing well.
  3. Fold in almond flour and salt until smooth and creamy. Set aside.
  4. Peel peaches by blanching in boiling water for 30 seconds, then slice into 1/4-inch thick wedges.
  5. Toss peach slices gently with lemon juice and cornstarch to coat evenly.
  6. Roll out pie dough on a lightly floured surface into a 12-inch circle. Transfer to prepared baking sheet.
  7. Spread almond frangipane evenly over dough, leaving a 2-inch border.
  8. Arrange peach slices in overlapping circles over frangipane in a single layer.
  9. Fold dough edges up and over peaches, pleating to create a rustic edge.
  10. Brush crust edges with beaten egg and sprinkle with 1 tablespoon sugar.
  11. Bake for 40-45 minutes until crust is golden and peach juices bubble. Tent with foil if edges brown too quickly.
  12. Cool galette on baking sheet for at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

Use lemon juice to keep peaches bright and prevent browning. Cornstarch thickens juices to avoid soggy crust. Tent with foil if crust edges brown too fast. Let galette rest before slicing to set frangipane and thicken juices. For gluten-free, substitute pie dough with gluten-free crust. Vegan option: replace butter with coconut oil and egg with flaxseed meal mixture.

Nutrition

Keywords: peach galette, almond frangipane, summer dessert, easy peach dessert, rustic galette, fresh peaches, almond filling

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