This viral peach galette with almond cream is the dessert of the summer! Juicy peaches + rich frangipane wrapped in a flaky, buttery crust—easier than pie and twice as impressive. Ready in 1 hour! #SummerDessert
Yields: 6-8 servings
Prep time: 30 minutes
Chill time: 30 minutes
Bake time: 35-45 minutes
Ingredients:
For the Crust:
- 1 ¼ cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¼ cup ice water
For the Almond Filling:
- ½ cup almond flour
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 1 large egg
- ½ teaspoon almond extract
For the Peach Filling:
- 3-4 ripe peaches, pitted and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- Optional: 1 tablespoon apricot preserves, for brushing
- Optional: Sliced almonds or coarse sugar, for sprinkling
Equipment:
- Large mixing bowl
- Pastry blender or fork
- Plastic wrap
- Rolling pin
- Parchment paper
- Baking sheet
- Small mixing bowl
- Whisk or fork
Instructions with Step-by-Step Pictures:
Step 1: Make the Crust Dough
- In a large mixing bowl, whisk together the flour and salt. Add the cold, cubed butter.
Step 2: Cut in the Butter
- Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
Step 3: Add Ice Water
- Gradually add the ice water, one tablespoon at a time, mixing gently after each addition until the dough just comes together. Be careful not to overmix.
Step 4: Form and Chill the Dough
- Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes.
Step 5: Make the Almond Filling
- In a small mixing bowl, whisk together the almond flour, granulated sugar, and softened butter until well combined.
Step 6: Add Egg and Almond Extract
- Beat in the egg and almond extract until the mixture is smooth. Set aside.
Step 7: Prepare the Peach Filling
- In another bowl, gently toss the sliced peaches with the granulated sugar, lemon juice, and cornstarch.
Step 8: Roll Out the Dough
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a roughly 12-inch circle, about ¼-inch thick.
Step 9: Spread the Almond Filling
- Carefully transfer the dough to the prepared baking sheet. Spread the almond filling evenly over the center of the dough, leaving a 2-inch border.
Step 10: Arrange the Peach Slices
- Arrange the peach slices artfully over the almond filling, slightly overlapping.
Step 11: Fold the Edges
- Gently fold the edges of the dough over the peach filling, pleating as you go. Leave the center of the peaches exposed.
Step 12: Brush and Sprinkle (Optional)
- If desired, melt the apricot preserves in a small saucepan or microwave and brush them over the peaches and crust. Sprinkle the crust with sliced almonds or coarse sugar, if using.
Step 13: Bake the Galette
- Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the peaches are tender and bubbly.
Step 14: Cool and Serve
- Let the galette cool on the baking sheet for a few minutes before carefully transferring it to a serving plate. Serve warm or at room temperature, plain or with a dollop of whipped cream or a scoop of vanilla ice cream.
💡 Pro Tips
- Keep butter cold for flaky layers
- No almond flour? Process blanched almonds with sugar
- Prevent leaks: Double-fold crust edges
🍽️ Serving Suggestions
- À la mode: Vanilla bean ice cream
- Garnish: Whipped mascarpone + honey drizzle
- Brunch pairing: Iced lavender latte
🌡️ Storage
- Room temp: Up to 2 days (loosely covered)
- Freeze: Unbaked galette keeps 1 month
📊 Nutrition (Per Slice)
Calories: 280 | Sugar: 18g | Protein: 4g | Carbs: 28g
Enjoy your delicious homemade Peach & Almond Galette!
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