Print

Perfect Rustic Honey Peach Galette Recipe with Almond Frangipane Filling

rustic honey peach galette - featured image
Print Recipe

A rustic galette featuring flaky buttery crust, creamy almond frangipane filling, and honey-sweetened peaches. This easy-to-make dessert captures the essence of summer with simple ingredients and a charming imperfect look.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g), sifted
  • ½ cup unsalted butter (115 g), cold and cubed
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 3–4 tablespoons ice water
  • ½ cup unsalted butter (115 g), softened (for frangipane)
  • ½ cup granulated sugar (100 g)
  • 1 cup ground almonds (almond meal) (100 g)
  • 1 large egg, room temperature
  • ½ teaspoon almond extract
  • 1 tablespoon all-purpose flour (to stabilize filling)
  • 4–5 medium fresh ripe peaches (about 1.5 pounds or 700 g), sliced thinly
  • 2 tablespoons honey (plus extra for brushing on top)
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon ground cinnamon (optional)
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons slivered almonds
  • Powdered sugar for dusting (optional)

Instructions

  1. Make the crust: In a food processor, pulse the flour, sugar, and salt to combine. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized pieces. Gradually add ice water, 1 tablespoon at a time, pulsing just until the dough starts to clump together. Don’t over-process! Transfer the dough onto plastic wrap, shape into a disk, wrap tightly, and chill for at least 30 minutes.
  2. Prepare the almond frangipane filling: In a mixing bowl, beat the softened butter and sugar until creamy and pale, about 2-3 minutes. Add the egg and almond extract, beating until smooth. Fold in the ground almonds and flour until fully incorporated. The mixture should be thick but spreadable. Set aside.
  3. Slice the peaches: Wash and dry the peaches. Slice thinly—around ¼ inch (6 mm) thick works best—to ensure even cooking. Toss gently with honey, lemon juice, and cinnamon if using.
  4. Roll out the dough: On a lightly floured surface, roll the chilled dough into a roughly 12-inch (30 cm) circle, about ⅛ inch (3 mm) thick. Transfer the dough carefully to your prepared baking sheet.
  5. Assemble the galette: Spread the almond frangipane filling evenly on the dough, leaving about a 2-inch (5 cm) border around the edges. Arrange the peach slices over the frangipane in overlapping layers, building out from the center. Fold the edges of the dough over the peaches, pleating as you go to hold the filling in place.
  6. Finishing touches: Brush the folded crust edges with egg wash for a golden finish. Drizzle a little honey over the peaches and sprinkle slivered almonds on top.
  7. Bake: Place the galette in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the crust is deep golden and the filling is bubbling gently. If edges brown too fast, tent loosely with foil after 35 minutes.
  8. Cool and serve: Let the galette cool on the baking sheet for at least 20 minutes before slicing. Optionally, dust with powdered sugar before serving.

Notes

Use cold butter for the crust to avoid greasy dough. Thin, uniform peach slices ensure even cooking. Lemon juice prevents browning of peaches. Tent edges with foil if browning too quickly. Brushing honey on top before baking caramelizes for a sticky-sweet finish. Slivered almonds add crunch. Dough can be made ahead and refrigerated or frozen. Frozen peaches can be used if thawed and drained well.

Nutrition

Keywords: rustic galette, honey peach galette, almond frangipane, summer dessert, flaky crust, easy galette recipe, peach tart, honey glaze, almond cream filling

Find it online: https://zorbmeal.com/perfect-rustic-honey-peach-galette-recipe-with-almond-frangipane-filling-easy-step-by-step-guide/