Peach Galette with Almond Cream: A Rustic Summer Tart

A peach galette is a free-form tart with a crisp, buttery pastry folded around ripe fruit; this version adds a layer of sweet almond cream beneath the peaches. It has the generous look of a pie without needing a tart pan, and the almond filling helps catch the peaches’ juices while adding a soft, fragrant center. Serve it warm or at room temperature, cut into wedges.

Ingredients

For the pastry: 1¼ cups (156 g) all-purpose flour, plus 1 tablespoon (8 g) for rolling
1 tablespoon (12 g) granulated sugar
½ teaspoon (3 g) fine salt
½ cup (113 g) cold unsalted butter, cut into small cubes
4–6 tablespoons (60–90 ml) ice water
For the almond cream: 4 tablespoons (57 g) unsalted butter, softened
⅓ cup (67 g) granulated sugar
¾ cup (75 g) finely ground almond flour
1 tablespoon (8 g) all-purpose flour
1 large egg (about 50 g), at room temperature
¼ teaspoon (1 ml) almond extract
For the peaches and finish: 2 pounds (900 g) ripe but firm peaches, about 5–6 medium
2 tablespoons (25 g) granulated sugar
1 tablespoon (15 ml) fresh lemon juice
1 tablespoon (8 g) cornstarch
⅛ teaspoon (about 0.5 g) fine salt
1 large egg (about 50 g), beaten with 1 teaspoon (5 ml) water, for the pastry wash
1 teaspoon (4 g) coarse sugar, optional, for sprinkling

Instructions

Make and chill the pastry, 15 minutes active plus 45 minutes chilling. Whisk the flour, sugar, and salt in a large bowl. Add the cold butter and work it in with your fingertips or a pastry cutter until you have a mix of pea-size pieces and flatter flakes. Drizzle in 4 tablespoons (60 ml) ice water, tossing with a fork. Squeeze a little dough in your hand; if it holds together, stop adding water. If it crumbles apart, add more water 1 teaspoon (5 ml) at a time. Gather the dough into a disk without kneading it, wrap it, and refrigerate for 45 minutes. Keep visible pieces of butter: they help make the baked crust flaky.
Mix the almond cream, about 8 minutes. In a medium bowl, beat the softened butter and sugar until smooth and creamy, about 1–2 minutes. Mix in the almond flour and all-purpose flour, then beat in the egg and almond extract just until combined. Scrape the bowl so no dry pockets remain. The mixture will be soft and spreadable. Set it aside while you prepare the fruit; it does not need to be chilled separately.
Prepare the peaches, about 7 minutes. Halve and pit the peaches, then slice them about ⅓ inch (8 mm) thick. Peeling is optional: the skins soften as the galette bakes and help the slices keep their shape. In a bowl, gently toss the peaches with the sugar, lemon juice, cornstarch, and salt. Let the fruit stand while you roll the pastry, just long enough for the sugar to begin dissolving. If the peaches are exceptionally juicy, drain off a tablespoon or two of liquid before assembling.
Roll and fill, about 10 minutes. Heat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment. On a lightly floured surface, roll the cold dough into a rough 13-inch (33 cm) circle, about ⅛ inch (3 mm) thick. Transfer it to the baking sheet before filling; moving a filled galette is much harder. Spread the almond cream over the center, leaving a 2-inch (5 cm) border all around. Arrange the peach slices over the cream in overlapping rows or a loose spiral, keeping the border clear. Fold the pastry edge up over the outer fruit, pleating as you go. The center stays open. Brush the pastry with the beaten egg and water, then sprinkle with coarse sugar if using.
Chill the assembled galette for 15 minutes. Refrigerating it briefly firms the butter again and helps the folded edge hold its shape in the oven. If your baking sheet will not fit in the refrigerator, chill the galette on a cool, flat surface and avoid handling the soft pastry. Do not leave it out for a long rest while the oven heats.
Bake for about 45 minutes. Bake on the center rack until the pastry is deep golden, the peaches are tender, and the fruit juices bubble near the center. Check the almond cream with a food thermometer inserted into the filling, avoiding the baking sheet: USDA FSIS guidance gives egg dishes a safe minimum internal temperature of 160°F (71°C). If the pastry browns before the filling reaches that temperature, loosely cover the edge with foil and continue baking, checking again after a few minutes. A little bubbling juice is normal; a pale, soft bottom usually means the galette needs more oven time.
Cool for 30 minutes before slicing. Set the baking sheet on a rack and let the galette rest until the filling has settled and the base is firm enough to lift. Slide a wide spatula underneath to move it to a serving board, if desired. Cutting while it is very hot can make the almond cream and fruit slide out, so give it time to cool even if you plan to serve it warm.

Tips

Choose peaches by texture. Use fruit that smells fragrant and yields slightly when pressed, but is not mushy. Very ripe peaches release more liquid and can make the base soggy. If your peaches are firm, slice them a little thinner and expect them to retain a more defined shape after baking.
Keep the pastry cool. If the dough cracks while rolling, press the crack together rather than adding lots of flour. If it becomes sticky or soft, slide it onto the baking sheet and chill it for 10 minutes before filling. A warm crust is harder to pleat and may spread in the oven.
Use the right almond ingredient. Almond flour is finely ground blanched almonds and gives the cream a tender texture. Almond meal, which is usually coarser and may include skins, works as a substitute but makes the filling a little grainier. Do not replace it with almond extract alone; extract provides aroma, not the bulk of the filling.
Let the fruit juices thicken. The cornstarch helps turn peach juice into a glossy syrup as it bakes. Measure it level and toss it thoroughly through the slices. Too much can make the filling pasty, while leaving it out can result in a wetter galette, especially with very ripe fruit.

Serving Suggestions

Serve wedges slightly warm or at room temperature, when the pastry is crisp and the almond cream is set. A spoonful of softly whipped cream or a small scoop of vanilla ice cream is a simple match; plain yogurt makes a less sweet accompaniment. For a dinner-party dessert, add a few fresh peach slices or berries alongside each piece and spoon any syrup left on the serving board over the fruit. The galette is rich enough to serve in modest wedges, but the open shape also makes it easy to cut into smaller pieces for a dessert spread.

If serving the tart warm, let it cool for the full 30 minutes first rather than putting it straight from the oven onto plates. That pause makes cleaner slices and protects the crisp base. At room temperature, the peach flavor is especially clear, and the almond filling has a pleasantly soft, cake-like texture. Offer extra cream or ice cream separately so guests can choose how much they want.

Variations

For a different stone-fruit version, replace some or all of the peaches with nectarines, apricots, or plums, keeping the total fruit weight close to 2 pounds (900 g). Tart plums may need an extra tablespoon (12 g) of sugar, while very sweet fruit can use a little less. The fruit’s moisture varies, so keep the cornstarch and check for bubbling juices before taking the galette from the oven.

To add a gentle spice note, mix ¼ teaspoon (about 0.5 g) ground cardamom or cinnamon into the peach sugar. For a more citrus-forward flavor, add ½ teaspoon (2 g) finely grated lemon zest to the almond cream. You can also replace the almond extract with ½ teaspoon (2 ml) vanilla extract, though the filling will taste more buttery and less distinctly almond-like. For a nut-free option, omit the almond cream and spread ⅓ cup (about 80 g) thick apricot jam over the pastry instead; the result is fruitier and less creamy, and it will not have the same almond flavor.

Storage and Reheating

Let leftovers cool, then refrigerate them within 2 hours of baking in an airtight container or under a loose cover. The galette keeps for 3–4 days in the refrigerator, though the pastry softens as it absorbs moisture from the fruit. For the best texture, store slices in a single layer when possible. Do not leave the baked tart at room temperature overnight.

To reheat, place a slice on a baking sheet in a 325°F (165°C) oven for about 8–12 minutes, until warmed through and the pastry feels crisp again. A toaster oven works well for one or two portions. A microwave will warm the filling quickly but tends to soften the crust, so use it only if crisp pastry is not a priority. The galette can also be eaten cold from the refrigerator. Freezing is possible for up to 2 months in a well-wrapped container, but the peaches may soften and release moisture after thawing; reheat from frozen in a 325°F (165°C) oven until hot in the center.

Frequently Asked Questions

Do I need to peel the peaches?

No. Peach skin softens in the oven and adds color, so peeling is a matter of preference. If the skins are thick or you dislike their texture, score the peaches, dip them briefly in boiling water, then transfer them to cold water; the skins should slip off more easily. Dry peeled peaches before slicing so extra water does not thin the filling.

Can I make the pastry or almond cream ahead?

Yes. Wrap the pastry disk and refrigerate it for up to 2 days, or freeze it for up to 2 months and thaw it overnight in the refrigerator. The almond cream can be covered and refrigerated for up to 2 days; let it soften slightly and stir until spreadable before using. The assembled, unbaked galette is best baked the same day so the peach juices do not soak into the pastry during a long wait.

Can I use frozen peaches?

Fresh peaches give the most reliable shape and texture. If using frozen slices, thaw them completely in the refrigerator, drain them well, and pat them dry before tossing with the sugar, lemon, cornstarch, and salt. Frozen fruit tends to release more liquid, so the finished galette may be softer. Keep the fruit weight close to the recipe amount and bake until the juices bubble and the almond cream reaches the safe temperature.

Why is the bottom of my galette soggy?

Common causes are very juicy peaches, pastry that warmed up before baking, or removing the galette before the juices bubbled. Drain excess liquid from especially ripe fruit, chill the assembled tart, and bake it on a preheated heavy baking sheet if your oven tends to brown the top before the bottom. Make sure the oven is fully heated to 400°F (200°C), and let the tart cool on a rack so steam can escape underneath.

How can I tell when the galette is done?

Look for a deeply golden pastry edge, tender fruit, and bubbling juices. Because the almond cream contains egg, also check the center of the filling with a food thermometer; it should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. If the edge is ready first, shield it loosely with foil and give the center a little longer. Cooling afterward is important because the filling firms as it rests.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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