Ingredients
Pie Crust
- 3¼ cups all-purpose flour
- 1 cup + 6 tablespoons unsalted butter (cold, cut into ½” cubes)
- 1 teaspoon kosher salt
- ⅔ cup ice cold water
- 1 large egg (for egg wash)
Almond Frangipane
- 6 tablespoons unsalted butter (very soft, room temperature)
- ¾ cup powdered sugar
- ¾ cup almond flour
- 2 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla paste
- 1 large egg (room temperature)
Fruit Topping
- 4-5 medium peaches (ripe, sliced into 8 pieces each)
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar
Toppings and Glaze
- ⅓ cup sliced almonds
- 1 tablespoon turbinado sugar
- 2 tablespoons peach or apricot jam (warmed, for glaze – optional)
Instructions
- Prepare Pie Crust: Cut cold butter into ½” cubes and freeze for 15 minutes. In a food processor, pulse flour and salt to combine. Add butter cubes dispersed around flour, pulse until butter is pea-sized and mixture looks like wet sand. Gradually add ⅔ cup ice cold water in drizzles while pulsing until dough forms a shaggy ball, but not wet. Separate dough into two discs, wrap and chill for 1-2 hours. Freeze one if not using.
- Make Frangipane: In a bowl, combine softened butter, powdered sugar, almond flour, flour, salt, vanilla paste, and egg. Mix with wooden spoon or mixer until smooth and fully combined.
- Prepare Peaches: Slice peaches about ½” thick, peel optional. Toss with cornstarch and granulated sugar to coat evenly.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 375℉. Line largest baking pan with parchment paper.
- Roll Out Dough: Remove chilled dough, let sit 15 minutes to soften slightly. Lightly flour rolling pin and surface, roll dough to about ⅛” thickness, turning dough every few rolls to keep even and round. Transfer to parchment-lined pan carefully.
- Assemble Galette: Spread frangipane in center, leaving 2-3 inches of dough border. Pile peaches on top of frangipane, mounding in center.
- Fold Dough Edges: Whisk egg for egg wash. Fold dough edges toward center in pleats, about 3-inch sections overlapping. Apply egg wash to pleats with finger and press gently. Brush entire dough surface with egg wash.
- Add Toppings and Bake: Sprinkle sliced almonds and turbinado sugar over dough. Bake 45-55 minutes, moving galette to lower third of oven for last 15 minutes, until crust is golden, peaches bubbling, and frangipane set.
- Glaze and Serve: Remove from oven and brush warm peach or apricot jam over fruit for shine (optional). Cool 20-30 minutes before slicing. Serve as is or with vanilla ice cream.
Notes
- Freezing butter cubes before mixing helps create a flaky crust.
- Letting the dough sit at room temperature for 15 minutes before rolling prevents cracking.
- Peeling peaches is optional, but leaving skin on adds texture and color.
- Using almond flour in the frangipane gives the filling a rich nutty flavor.
- The jam glaze adds a beautiful sheen and a touch of sweetness but can be omitted if preferred.
- Galette can be served warm or at room temperature and pairs wonderfully with ice cream or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
