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Perfect Fresh Peach Galette Recipe with Honey Almond Frangipane

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A rustic and delicious fresh peach galette featuring a flaky crust, juicy peaches, and a rich honey almond frangipane filling. Perfect for late summer, this easy-to-make dessert combines simple ingredients for a crowd-pleasing treat.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons ice water
  • 3/4 cup (75g) ground almonds (almond meal)
  • 1/4 cup (55g) unsalted butter, softened
  • 3 tablespoons honey
  • 1 large egg, room temperature
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon almond extract (optional)
  • 4 medium fresh peaches, peeled and thinly sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 1 to 2 tablespoons honey (for drizzling)
  • 2 tablespoons toasted flaked almonds
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon turbinado sugar or coarse sugar

Instructions

  1. Make the crust: In a food processor, pulse the flour, sugar, and salt until combined. Add cold, cubed butter and pulse until mixture resembles coarse crumbs. Slowly add ice water, 1 tablespoon at a time, pulsing until dough just holds together. Wrap dough in plastic and chill for at least 30 minutes.
  2. Prepare the frangipane: Cream softened butter and honey until smooth. Add egg and almond extract, mixing well. Stir in ground almonds and flour until combined. Cover and refrigerate.
  3. Prepare the peaches: Peel and thinly slice peaches. Toss with sugar, lemon juice, and cornstarch. Let sit for 10 minutes to macerate.
  4. Assemble the galette: Preheat oven to 375°F (190°C). Roll out chilled dough into a 12-inch circle on a floured surface. Transfer to parchment-lined baking sheet.
  5. Spread frangipane evenly over dough, leaving a 2-inch border.
  6. Arrange peach slices over frangipane in overlapping circles. Fold dough edges over filling, pleating to form rustic edge.
  7. Brush crust edges with egg wash and sprinkle with turbinado sugar. Bake for 40-45 minutes until crust is golden and filling bubbles. Tent with foil if edges brown too fast.
  8. Remove from oven and immediately brush peaches and crust with honey. Sprinkle toasted flaked almonds on top. Let cool on baking sheet for at least 20 minutes before slicing.

Notes

Keep all ingredients and utensils cold to ensure a flaky crust. Do not overload peaches to avoid soggy crust. Use almond meal for better texture in frangipane. Tent galette with foil if edges brown too quickly. Let galette cool before slicing to allow filling to set. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use vegan butter and substitute honey with maple syrup or agave nectar.

Nutrition

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

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