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Perfect Rustic Fresh Peach Galette Recipe with Almond Frangipane and Honey Glaze

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A rustic and flaky fresh peach galette featuring a nutty almond frangipane and a glossy honey glaze, perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 2 tablespoons granulated sugar (for crust)
  • 1/4 teaspoon salt
  • 8 tablespoons (113 g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water
  • 1/2 cup (50 g) almond flour, finely ground
  • 4 tablespoons (57 g) unsalted butter, softened
  • 1/4 cup (50 g) granulated sugar (for frangipane)
  • 1 large egg, room temperature
  • 1/2 teaspoon almond extract
  • 1 tablespoon (8 g) all-purpose flour (for frangipane)
  • About 4 medium fresh peaches (around 600 g), peeled, pitted, and sliced
  • 2 tablespoons granulated sugar (for peach filling)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 teaspoon cornstarch
  • 2 tablespoons honey
  • 1 tablespoon water

Instructions

  1. Make the Dough: In a large bowl, combine 1 1/4 cups flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Add cold, cubed butter and use a pastry cutter or fingers to work butter into flour until mixture resembles coarse crumbs with pea-sized bits. Gradually add 3 to 4 tablespoons ice water, stirring gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare Almond Frangipane: Beat 4 tablespoons softened butter and 1/4 cup sugar in a medium bowl until creamy. Add 1 egg and 1/2 teaspoon almond extract, mixing well. Stir in 1/2 cup almond flour and 1 tablespoon flour until just combined. Cover and refrigerate.
  3. Prepare Peach Filling: Gently toss sliced peaches with 2 tablespoons sugar, 1 tablespoon lemon juice, 1/4 teaspoon cinnamon (if using), and 1 teaspoon cornstarch. Set aside for 10 minutes to macerate.
  4. Roll Out Dough: Lightly flour work surface and roll chilled dough into a rough 12-inch circle about 1/8-inch thick. Transfer to parchment-lined baking sheet.
  5. Assemble Galette: Spread almond frangipane evenly over dough, leaving a 2-inch border. Arrange peach slices on top, overlapping slightly. Fold edges of dough up over filling, pleating to create rustic rim.
  6. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and frangipane is set. Tent with foil if edges brown too quickly.
  7. Glaze and Cool: Mix 2 tablespoons honey with 1 tablespoon water and brush over warm peaches and crust. Let cool on baking sheet for at least 20 minutes before slicing.

Notes

Keep butter very cold for flaky crust. Chill dough at least 1 hour before rolling. Use a food processor for easier dough preparation or pastry cutter by hand. Thinly slice peaches to avoid watery filling. Tent galette with foil if edges brown too fast. Brush honey glaze while galette is warm for best shine. To prevent soggy crust, chill rolled dough before filling and sprinkle ground almonds or breadcrumbs on frangipane layer.

Nutrition

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

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