This Peach Frangipane Galette has a flaky, buttery pie crust that's filled with almond frangipane and topped with fresh, ripe peaches. Ditch the pie tin and make this easy, rustic, summer galette!
Rustic Peach Galette
You know what I love about galettes? They're made to be rustic and no fuss! Forget the pans, trimming, and crimping. All you need is a rolling pin (or a wine bottle will do 😜) and baking pan.
What makes this specific galette a bit more special is the addition of the frangipane. It adds some awesome flavor and texture and is such a natural pairing for peaches (and stone fruit in general).
What is frangipane?
Also known as almond cream, frangipane consists of finely ground almonds, a touch of all-purpose flour, softened butter, powdered sugar, and egg. I add both vanilla and almond extracts to really bring out the flavor of the almonds and peaches.
Frangipane (which sounds very fancy), is a simple filling that you truly can't mess up. It's a French-derived filling that is used is many pastries (think galette des rois, croissants, etc.) and cakes.
Pre-baked, frangipane is thick, soft, spreadable, and rather textured from the almond flour. After baking, it turns into a soft, cakey texture and tastes and smells of the almond extract. It provides an extra blanket of texture to this galette and soaks up the peach juices!
What is the difference between a galette, tart, and pie?
The major differences between these is the type of pan used (or lack thereof).
- Galette: Pie crust is placed on a sheet pan, fillings are added, and the dough is folded up slightly. The center remains exposed.
- Tart: A tart pan is needed and the dough is added into the pan, pressed into the bottom and sides and trimmed in line with the pan.
- Pie: A pie dish is needed and the dough is added into the pan, pressed into the bottom and sides, and the edges are crimped or decorated.
Creating and assembling the Peach Frangipane Galette
Start by making the pie crust. Plan ahead for this so the dough has time to hydrate in the fridge for about 2 hours prior to rolling out. Head over to my All-Butter Pie Crust post for very detailed instructions (with photos) on how to make and roll out the dough.
Preheat the oven and add a slice of parchment paper to your largest baking sheet. Right before you're ready to roll out the dough, mix together the ingredients for the frangipane with a wooden spoon or rubber spatula.
You'll also want to wash and slice all of your peaches (try to find free stone peaches - see more on this below in the FAQs). I like to slice mine about ½" thick so they keep a nice structure during baking.
I keep the skin on the peaches, but if you'd like to remove the skin, see the FAQ at the bottom of the post.
Once you prep the frangipane and peaches, roll out the dough to about ⅛" thick. Spread on the frangipane, leaving about 2-3 inches the whole way around, then pile the peaches onto the frangipane. You want to keep them mounded at the top.
Fold the dough up around the peaches (in roughly 3-inch sections) and press on the dough slightly. Whisk an egg and then brush the dough with the egg wash.
I like to gently lift the pleats and add a dab of egg wash into the folds to help the crust hold its shape. Finally, sprinkle the entire galette with sliced almonds and coarse Demerara or turbinado sugar.
Lastly, bake the galette in the center of the oven for 45-55 minutes until the pastry is golden brown, the peaches are bubbling, and any exposed bits of frangipane appear to be set.
Brush on some warm peach or apricot jam for extra flavor and sheen. Slice the galette and serve warm with vanilla ice cream!
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You can use frozen peaches, but I would not suggest using canned as they are too soft and will turn to total mush during the baking process.
If you'd like to use frozen peaches, thaw the peaches in a colander and then continue with the recipe instructions as directed.
Definitely not. You can absolutely use store bought dough to make this Peach Frangipane Galette.
I prefer to use my All-Butter Pie Crust because it provides way more flavor and flakiness than a store bought dough.
If you'd like to remove the peach skins, cut a small X in the bottom of each peach and prepare a large pot of boiling water.
Drop the peaches into the hot water for 1 minute, then remove and run them under cold water (or drop them into an ice bath). Use a knife or your fingers to pull the skin off of the peach.
If you can find freestone peaches, use those! Freestone means the flesh removes itself easily from the stone so you can cut in half and remove the pit without issue.
In clingstone peaches, the flesh "clings" to the pit, making it nearly impossible to cleanly separate the peach from the pit.
If you can only find clingstone, simply cut the flesh off of the pit on each side (making 4 cuts) and then slice. If you try to separate the peach in halves, you'll end up with a squashy mess.
Clingstone peaches are typically available from May to early June, and freestone peaches can be found from mid-June to mid-August.
Searching for more galettes, pies, or tarts?
Peach Frangipane Galette
- Food processor
- Rolling Pin
- Parchment paper
- Pastry brush
- 3 ¼ cups all-purpose flour 390g
- 1 cup + 6T unsalted butter cold 311g
- 1 teaspoon salt
- ⅔ cup water ice cold 5.3oz
- 1 egg for egg wash
- 6 T unsalted butter room temperature (85g)
- ¾ cup powdered sugar 90g
- ¾ cup almond flour 75g
- 2 T all-purpose flour 15g
- ¼ teaspoon salt
- ¾ teaspoon almond extract
- 1 teaspoon vanilla paste or extract
- 1 egg room temperature
Peaches & Topping
- 4-5 medium peaches ripe
- ½ T cornstarch
- 2 T granulated sugar 25g
- ⅓ cup sliced almonds 25g
- 1 T turbinado or demerara sugar
- 2 T peach or apricot jam for glaze (optional) & warm
- Cut the cold butter into ½” cubes and place in the freezer for about 15 minutes while you prepare the other ingredients.
- In a bowl, add about a cup of water and a handful of ice cubes and set aside.
- Add the flour and salt to a food processor and pulse once to incorporate the salt.
- Disperse the cold butter cubes around the flour in the food processor, then pulse the mixture until the butter reaches pea-sized pieces and looks slightly textured, almost like wet sand.
- Measure out ⅔ cup ice cold water (sans ice cubes) and drizzle about half of it around the bowl. Continue pulsing until the dough just starts to form a shaggy ball, drizzling in more water as needed. The dough will easily press together in between your fingers, but should not feel wet.
- Remove the dough, separate into two even pieces, then wrap separately in plastic wrap and flatten into a 1” thick disc. Place in the fridge for 1-2 hours until firm. Freeze the other disc of dough if not using (after the chill time).
- Combine all ingredients in a bowl with a wooden spoon until completely combined and smooth.
- Slice 4-5 medium sized peaches about ½” thick. It’s not necessary to peel the peaches, but you can if you’d like. See post write up for instructions.
- Add the peaches to a bowl and lightly toss with the cornstarch and granulated sugar.
- Preheat the oven to 375℉ and line parchment on your largest baking pan.
- Remove the dough from the fridge and wait about 15 minutes to take the chill off the dough. This will help you roll out your dough without it cracking. Lightly flour your rolling pin and work surface, then roll out the dough, turning a quarter turn every few rolls to keep it round and even.
- Roll the dough until it’s about ⅛” thick. Continue to lightly flour your surface and pin anytime the dough begins to stick.
- Carefully transfer the dough to the parchment lined pan.
- Spread the frangipane in the center of the dough, leaving about 2-3 inches of dough around the frangipane. Then, add the peaches in a pile on top of the frangipane, keeping the height in the center.
- Whisk an egg in a small bowl and set aside.
- Fold the dough upwards to “close” the galette. Do this in roughly 3-inch sections, overlapping one side of the dough onto the previous (creating a pleat). Use your finger to gently lift the pleats and add a bit of the egg wash. Gently press down on all pleats.
- Then, brush egg wash all over the tops of the dough. Sprinkle the almonds and turbinado sugar over the entire galette (even the center).
- Bake the galette in the center rack for 45-55 minutes until the crust is golden brown, peaches are bubbling, and the fragipane looks set.
- Remove from the oven and brush peach or apricot jam over the fruit. This step is optional, but adds a nice sheen and a slight touch of additional sweetness.
- Cut and serve the galette as is or with a scoop of vanilla ice cream