Print

Perfect Fresh Peach Galette Recipe with Easy Honey Almond Frangipane Filling

fresh peach galette - featured image
Print Recipe

A rustic and flaky peach galette featuring a nutty honey almond frangipane filling that perfectly complements fresh summer peaches. This easy-to-make dessert is ideal for casual gatherings or a comforting treat.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons (45-60ml) ice-cold water
  • 3/4 cup (75g) almond meal (finely ground almonds)
  • 4 tablespoons (57g) unsalted butter, softened
  • 3 tablespoons (60ml) honey (raw or wildflower)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon (8g) all-purpose flour
  • 1/4 teaspoon almond extract (optional)
  • 4 to 5 medium fresh ripe peaches (about 4 cups/600g), peeled, pitted, and thinly sliced
  • 2 tablespoons granulated sugar (optional)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cinnamon (optional)
  • 1 tablespoon heavy cream or milk (for brushing crust)
  • Coarse sugar or sanding sugar (optional, for sprinkling crust edges)

Instructions

  1. Make the Galette Dough: In a large bowl or food processor, combine sifted flour, sugar, and salt. Add cold, cubed butter and pulse or cut in until mixture resembles coarse crumbs with some pea-size butter chunks. Slowly add ice-cold water, one tablespoon at a time, mixing gently just until dough starts to come together. Form into a flat disc, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Honey Almond Frangipane: In a mixing bowl, cream softened butter and honey until smooth and slightly fluffy. Add egg and vanilla extract, beating until combined. Fold in almond meal, flour, and optional almond extract until evenly mixed. Cover and chill while prepping peaches.
  3. Prep the Peaches: Peel and thinly slice peaches about 1/4 inch thick. Toss gently with lemon juice, sugar, and cinnamon if using to keep bright and prevent sogginess.
  4. Roll Out the Dough: On a lightly floured surface or silicone mat, roll dough into a roughly 12-inch circle about 1/8 inch thick. Rustic edges are fine.
  5. Assemble the Galette: Spread chilled honey almond frangipane evenly over dough, leaving a 2-inch border. Arrange peach slices in overlapping circular pattern on top.
  6. Fold and Finish: Gently fold dough edges over peaches, pleating as needed to create rustic border. Brush crust with cream or milk and sprinkle with coarse sugar.
  7. Bake: Place galette on parchment-lined baking sheet. Bake at 375°F (190°C) for 40–45 minutes until crust is golden and filling bubbles lightly. Tent with foil if crust browns too fast after 35 minutes.
  8. Cool and Serve: Let galette cool at least 20 minutes on a rack before slicing to allow filling to set.

Notes

Keep all ingredients cold to ensure a flaky crust. Use firm ripe peaches and toss with lemon juice to prevent browning. A light dusting of cornstarch on the frangipane before adding peaches helps absorb excess juice and prevents soggy crust. Tent with foil if crust browns too quickly. Dough can be made up to two days ahead and chilled. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free, use coconut oil instead of butter but expect slight texture changes.

Nutrition

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

Find it online: https://bitefuljoy.com/perfect-fresh-peach-galette-recipe-with-easy-honey-almond-frangipane-filling/