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Perfect Fresh Peach Galette Recipe with Almond Frangipane and Honey Glaze

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A velvety, flaky galette featuring fresh peaches, almond frangipane, and a glossy honey glaze. This easy recipe balances tender almond filling with juicy peaches and a crisp buttery crust for a perfect summer dessert.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour, sifted
  • ¼ teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice-cold water
  • ½ cup (50g) almond flour
  • ¼ cup (50g) granulated sugar
  • 4 tablespoons (56g) unsalted butter, softened
  • 1 large egg, room temperature
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon all-purpose flour
  • 3–4 ripe peaches, thinly sliced (about 1 ½ pounds / 700g)
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon ground cinnamon (optional)
  • 2 tablespoons honey
  • 1 tablespoon water
  • 1 egg yolk (for egg wash)
  • Coarse sugar (like turbinado) for sprinkling on crust edges

Instructions

  1. Make the Galette Dough: In a large bowl, whisk together 1 ¼ cups flour and ¼ teaspoon salt. Add 8 tablespoons cold, cubed butter. Use a pastry cutter or fingers to work butter into flour until mixture resembles coarse crumbs with some pea-sized pieces. Slowly add 3 tablespoons ice-cold water, stirring gently until dough just comes together. Add extra tablespoon water if dry. Form dough into flat disk, wrap in plastic, and chill at least 30 minutes.
  2. Prepare the Almond Frangipane: In a medium bowl, cream 4 tablespoons softened butter and ¼ cup sugar until light and fluffy. Beat in 1 large egg and ½ teaspoon vanilla extract. Stir in ½ cup almond flour and 1 tablespoon all-purpose flour until combined. Cover and refrigerate.
  3. Prepare the Peaches: Thinly slice 3-4 ripe peaches. Toss with 2 tablespoons sugar, 1 teaspoon lemon juice, and ½ teaspoon cinnamon if using. Let sit 10 minutes to macerate.
  4. Roll Out the Dough: On a lightly floured surface, roll chilled dough into roughly 12-inch circle about ⅛ inch thick. Transfer to parchment-lined baking sheet.
  5. Assemble the Galette: Spread almond frangipane evenly over center of dough, leaving 2-inch border. Arrange peach slices on top in overlapping concentric circles.
  6. Fold the Edges: Fold dough edges up over fruit, pleating to form rustic crust wall. Brush crust with egg yolk wash and sprinkle with coarse sugar.
  7. Bake: Preheat oven to 375°F (190°C). Bake galette 40-45 minutes until crust is golden and peaches bubble. Cover edges with foil if browning too fast.
  8. Apply Honey Glaze: Warm 2 tablespoons honey with 1 tablespoon water until runny. Brush glaze over warm peaches and crust after baking.
  9. Cool and Serve: Let galette cool on wire rack at least 20 minutes before slicing to set frangipane and keep crust crisp.

Notes

Use cold butter and minimal handling for flaky crust. If edges brown too fast, cover with foil. For gluten-free, substitute flour with gluten-free blend. For vegan, use vegan butter and flax egg. Pat peaches dry if very juicy to avoid soggy crust. Dough can be made ahead and chilled or frozen.

Nutrition

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

Find it online: https://evabakery.com/perfect-fresh-peach-galette-recipe-with-almond-frangipane-and-honey-glaze-easy-steps/