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Perfect Caramelized Peach Galette with Almond Frangipane

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A rustic yet elegant galette featuring caramelized peaches atop a buttery almond frangipane, wrapped in a flaky pastry crust. This easy recipe is perfect for summer gatherings and delivers a rich, melt-in-your-mouth dessert experience.

Ingredients

Scale
  • 1 1/4 cups (155 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3 to 5 tablespoons ice water
  • 1/2 cup (50 g) almond flour
  • 1/4 cup (55 g) unsalted butter, softened
  • 1/3 cup (65 g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon pure almond extract
  • 1 tablespoon all-purpose flour
  • 3 large ripe peaches, peeled, pitted, and thinly sliced
  • 2 tablespoons brown sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons sliced almonds
  • Powdered sugar (optional, for dusting)

Instructions

  1. Make the pastry dough: In a large bowl, whisk together 1 1/4 cups all-purpose flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Add 1/2 cup cold butter cubes. Using a food processor, pulse until mixture resembles coarse crumbs or use a pastry cutter. Gradually add 3 to 5 tablespoons ice water, stirring gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the almond frangipane: In a medium bowl, beat 1/4 cup softened butter with 1/3 cup sugar until creamy. Mix in 1 large egg and 1/2 teaspoon almond extract. Stir in 1/2 cup almond flour and 1 tablespoon all-purpose flour until smooth. Set aside.
  3. Caramelize the peaches: Heat 2 tablespoons butter in a skillet over medium heat. Add 3 large peaches, 2 tablespoons brown sugar, 1 tablespoon lemon juice, and 1/4 teaspoon cinnamon if using. Cook gently, stirring occasionally, until peaches soften and juices thicken slightly, about 5-7 minutes. Remove from heat and cool slightly.
  4. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to a parchment-lined baking sheet.
  5. Assemble the galette: Spread the almond frangipane evenly over the dough, leaving a 2-inch border. Arrange the caramelized peaches on top in an even layer. Fold the dough border over the filling, pleating as needed to create a rustic edge.
  6. Finish and bake: Brush the dough edges with egg wash. Sprinkle 2 tablespoons sliced almonds over the peaches and crust. Bake in a preheated 375°F (190°C) oven for 35-40 minutes, until crust is golden and frangipane is set. Cool on a wire rack.
  7. Serve: Dust with powdered sugar if desired. Best enjoyed slightly warm or at room temperature.

Notes

If peaches are very juicy, drain excess liquid before placing on frangipane to avoid soggy crust. Rotate galette halfway through baking for even browning. Let cool about 15 minutes before serving to allow filling to firm and flavors to meld. Use cold butter for flaky crust. Dab water on dough cracks to patch. For gluten-free option, substitute all-purpose flour with 1-to-1 gluten-free blend. Almond flour can be swapped with hazelnut flour for a nutty twist.

Nutrition

Keywords: caramelized peach galette, almond frangipane, summer dessert, rustic galette, peach tart, easy galette recipe, flaky pastry, caramelized fruit dessert

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