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Perfect Fresh Peach Galette Recipe Easy Homemade Almond Frangipane Honey Glaze

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A flaky, golden crust galette filled with juicy peaches and creamy almond frangipane, finished with a glossy honey glaze. This easy summer dessert balances sweet fruit with nutty richness for a quietly special treat.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour, sifted
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1/2 cup (50g) almond flour
  • 1/4 cup (50g) granulated sugar
  • 4 tablespoons (57g) unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon pure almond extract (optional)
  • 4 large ripe peaches, peeled and thinly sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 2 tablespoons honey
  • 1 teaspoon water

Instructions

  1. Make the crust: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into flour with a pastry blender or forks until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, mixing gently until dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the almond frangipane: In a medium bowl, cream softened butter and sugar until smooth. Beat in egg and almond extract. Fold in almond flour until fully combined. Set aside.
  3. Prepare the peaches: Peel and thinly slice peaches. Toss slices with sugar, lemon juice, and cornstarch to keep juicy but not soggy.
  4. Roll out the crust: On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to a parchment-lined baking sheet.
  5. Assemble the galette: Spread almond frangipane evenly over dough, leaving a 2-inch border. Arrange peach slices over frangipane in a single layer, overlapping slightly.
  6. Fold the edges: Gently fold dough edges over peaches, pleating to create a rustic edge. Brush crust with water or beaten egg for a golden finish.
  7. Bake: Preheat oven to 375°F (190°C). Bake galette for 35–40 minutes until crust is golden and peaches are bubbly. Cover edges with foil if browning too quickly.
  8. Glaze: While galette is warm, mix honey with water and brush over peaches and crust for a shiny, sweet finish.
  9. Cool & serve: Let galette cool at least 15 minutes before slicing to allow almond frangipane to set.

Notes

Keep ingredients cold to ensure a flaky crust. Chill dough at least 30 minutes. Toss peaches with cornstarch to prevent sogginess. Cover crust edges with foil if browning too fast. Brush honey glaze while galette is warm for best shine. Dough and frangipane can be made a day ahead.

Nutrition

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

Find it online: https://recipebelle.com/perfect-fresh-peach-galette-recipe-easy-homemade-almond-frangipane-honey-glaze/