This peach frangipane galette comes together with a simple flaky pie crust, a stir-together almond filling, and fresh summer peaches - no blind baking, no par-cooking, and no stress! You pile it all together, fold up the edges, and the oven does the rest. It's the kind of bake that looks like it took all day but really didn't, and that's exactly why I love it.
Super easy! Pie crust was 10/10 - flaky, buttery, and now I have an extra one in the freezer for a pie in the future. I love frangipane and the peach frangipane combo was delicious.
⭐️⭐️⭐️⭐️⭐️
- Mary
I've been making galettes for years and they honestly never get old. There's something so satisfying about skipping the tart pan entirely and just letting the dough do its rustic, free-form thing.
This particular version came together because I wanted something that showcased peak summer peaches and also enhanced their flavor (and frangipane was the answer). It holds all the fruit, adds that nutty almond flavor, and keeps the crust from getting soggy underneath. Win, win, win.
If you've ever made my peach frangipane galette's summery cousin - the summer fruit tart with frangipane - you already know how much I love this flavor. It's also in my croissant bostock and galette des rois! But, this version is more laid-back, easier to pull together, and honestly just as impressive on the table.
Jump to:
Why We Love It!
- Rustic yet beautiful - The free-form folds make every galette look unique, and honestly? The more imperfect, the better. There's no wrong way to pleat a galette (though mine always end up with 5 sections?).
- Frangipane filling - That layer of almond cream underneath the peaches is an absolute game-changer for texture and flavor. It bakes up soft and slightly chewy, and absorbs the peach juices for extra flavor punch.
- Flaky homemade crust - This recipe makes two discs of dough, so you can freeze the second one for your next bake (maybe some cherry pie?).
- No tart or pie pan needed - Just a baking sheet and some parchment. That's it.
Ingredients
- Peaches. Ripe, in-season peaches are the MVP here. You don't need to peel them, but you can if you prefer. Look for peaches that give slightly when pressed - they'll be juicier and sweeter.
- Almond flour. This is the base of the frangipane. Grab some finely ground, blanched almond flour for best results.
- Almond extract. A little goes a long way! It brings out that classic marzipan-like flavor. Don't skip it.
- Turbinado sugar. Sprinkled over the crust before baking for a crunchy, sparkly finish. Demerara works too.
- Sliced almonds. I also love throwing these onto the crust for extra flavor and crunch!
- Peach or apricot jam. Optional but highly recommended. Brushed over the warm fruit right after baking, it adds a gorgeous sheen and a little extra sweetness.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Swap peaches for nectarines, plums, or a mix of stone fruits for a different twist.
- Use store-bought pie crust if you need to, or even better, some frozen puff pastry! Reduce the filling slightly since the store bought crusts are smaller.
- Go for a fall version with this apple galette or even use pears!
- Add a pinch of cinnamon or cardamom to the frangipane for a warmer spice note.
- Skip the frangipane layer entirely for a more classic, simple fruit galette. Bake time will decrease here.
- Use honey instead of granulated sugar on the peaches for a slightly floral sweetness.
- Add fresh raspberries or blueberries tucked in between the peach slices for extra color and tartness.
📸 Step By Step Overview
This is a quick visual overview. See the recipe card for full, detailed instructions.
Begin by making the All-Butter Pie Crust, as this will need two hours of rest time in the fridge prior to rolling out the dough. Follow the linked blog post for all details on how to make and roll out the pie crust.
- Step 1: Mix all ingredients for the frangipane until smooth.
- Step 2: Gently toss the peaches, sugar, and cornstarch until coated.
- Step 3: Roll out the pie crust, then spread the frangipane into the center, leaving a 2-3 inch border.
- Step 4: Mound the peaches on top of the frangipane.
- Step 5: Fold the pie crust upwards in sections and press the seams.
- Step 6: Brush the pie crust with egg wash to coat it completely.
- Step 7: Sprinkle coarse sugar and sliced almonds onto the egg wash brushed crust, then bake.
- Step 8: Cool the galette for 20-30 minutes before slicing in so it has time to set.
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Pro tip
No soggy bottoms!
Move the galette to the bottom third of the oven for the final 15 minutes of bake time to ensure the very center of the galette and the bottom of the crust are fully baked.
Tips for Success
- Keep everything cold. Cold butter is the key to a flaky crust. If the dough starts to feel soft and warm while you're rolling, pop it back in the fridge for 10 minutes before continuing.
- Coldness continued….Freeze the assembled galette while the oven preheats. The colder it is, the better it will hold its shape. The warmer it is, the more it will spread and open during baking.
- Leave that 2-3 inch border. You need enough dough to fold up around the filling, so don't spread the frangipane all the way to the edges.
- Pile the peaches high. They shrink as they bake, so don't be shy. Mound them up in the center.
- Move to the bottom rack. Those last 15 minutes on the bottom rack are key for getting the crust on the underside properly golden and cooked through. Trust the process on this one!
- The jam glaze is worth it. It takes 30 seconds and makes the galette look like it came from a patisserie. Warm the jam slightly so it brushes on easily.
- Let it rest before slicing. 20-30 minutes gives everything time to settle so you get clean, beautiful slices. I know it's hard to wait but you'll be glad you did!
Testing Notes
- I've made this recipe (and a variation of it) numerous times every summer for the last 5 or so years. It's foolproof as long as the steps are followed.
- This has been baked right after assembly (no fridge time) and it's turned out super flat every time. The peaches get lost in the frangipane, but still tastes great.
- I really prefer to freeze it for at least 15 minutes prior to baking so it holds its shape better.
- I actually like to add 1.5 teaspoons of almond extract into the frangipane, but that's typically more than the general public enjoys.
- Only use a store-bought crust if you absolutely have to. I've tried this two times, and it just doesn't turn out well. You also have to reduce the filling amounts because the crust is much smaller and less sturdy.
Common Questions
Nope! The skins soften as they bake and you really can't tell they're there once the galette is done. That said, if you prefer peeled peaches, go for it - either works.
Yes! You can make the pie crust dough up to 2 days ahead and keep it in the fridge, or freeze it for up to 2 months. The frangipane can also be made a day in advance and stored covered in the fridge. Assemble and bake the day you plan to serve it for the best results.
This usually means the dough was too warm when it went into the oven. Refrigerate the assembled galette for 1 hour, or freeze it for 15 minutes or so while the oven preheats. Cold pastry spreads less!
Fresh peaches are really the way to go here since frozen ones release a lot of extra liquid. If you do use frozen, thaw and pat them very dry first, and add an extra half tablespoon of cornstarch to help absorb the juices.
Storage
Store the galette lightly covered at room temperature for up to 3-4 days. You want to leave it partially uncovered so air can circulate and keep the crust from going soggy.
Enjoy at room temperature, or reheat in a 375°F oven for 5-10 minutes to re-crisp and warm slightly. I prefer the oven method to bring back that flaky crust.
The peach galette can be tightly wrapped in plastic wrap, foil, and popped into a ziptop bag and frozen for up to 3 months. To reheat, unwrap it completely and bake it in a 350°F oven for 20-30 minutes until completely heated through.
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General Tid Bits
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
📖Recipe
Peach Galette with Almond Frangipane Filling
Ingredients
Pie Crust
- 3¼ cups all-purpose flour
- 1 cup + 6 tablespoons unsalted butter cold
- 1 teaspoon kosher salt
- ⅔ cup water ice cold
- 1 large egg for egg wash
Frangipane
- 6 tablespoons unsalted butter very soft room temperature
- ¾ cup powdered sugar
- ¾ cup almond flour
- 2 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- ¾ teaspoon almond extract
- 1 teaspoon vanilla paste or extract
- 1 large egg room temperature
Peaches & Topping
- 4-5 medium peaches ripe and sliced into 8 pieces each
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar
- ⅓ cup sliced almonds
- 1 tablespoon turbinado sugar
- 2 tablespoons peach or apricot jam for glaze (optional) & warm
Instructions
Pie Crust
- Cut the cold butter into ½” cubes and place in the freezer for about 15 minutes while you prepare the other ingredients.1 cup + 6 tablespoons unsalted butter
- In a bowl, add about a cup of water and a handful of ice cubes and set aside.⅔ cup water
- Add the flour and salt to a food processor and pulse once to incorporate the salt.3¼ cups all-purpose flour, 1 teaspoon kosher 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).
Frangipane
- Combine all ingredients in a bowl with a wooden spoon until completely combined and smooth. Alternatively, use a hand mixer or stand mixer.6 tablespoons unsalted butter, ¾ cup powdered sugar, ¾ cup almond flour, 2 tablespoons all-purpose flour, ¼ teaspoon kosher salt, ¾ teaspoon almond extract, 1 teaspoon vanilla paste or extract, 1 large egg
Peaches
- Slice 4-5 medium-sized peaches about ½” thick. It’s not necessary to peel the peaches, but you can if you’d like.4-5 medium peaches
- Add the peaches to a bowl and lightly toss with the cornstarch and granulated sugar.1 tablespoon cornstarch, 2 tablespoons granulated sugar
Assembly
- 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, mounding them up in the center.
- Whisk an egg in a small bowl and set aside.1 large egg
- 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 pastry.⅓ cup sliced almonds, 1 tablespoon turbinado sugar
- Bake the galette for 45-55 minutes (move the galette to the bottom third of the oven for the final 15 minutes of bake time) until the crust is golden brown, peaches are bubbling, and the frangipane 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.2 tablespoons peach or apricot jam
- Wait 20-30 minutes, then cut and serve the galette as is or with a scoop of vanilla ice cream
AW says
Made this using a store-bought gluten free pie dough. While the dough gave me a run for my money, it turned out in the end and was SO delicious. Rave reviews from friends (especially the frangipane layer)!
Ana says
Excellent recipe! I used only half of the recommended peaches because the Texas peaches here are huge(!). Thanks for the recipe!
Mary says
Super easy! Pie crust was 10/10 - flaky, buttery, and now I have an extra one in the freezer for a pie in the future. I love frangipane and the peach frangipane combo was delicious.
Callan Wenner says
Love this, and love me a flaky crust freezer stash. Thanks for making it and reporting back!
Lushina says
So we only need half of the dough for it?
The Cozy Plum says
That's correct! The other disc of dough can be added to a ziplock bag and frozen for 3 months.
Shelby says
Words cannot encompass how amazing this was! First, it was super easy and simple to follow. I made the dough the night before just to save some time. I was nervous to roll out and put together but it was not hard at all! And I packed it FULL with peaches! Absolutely delicious and I will 100% make again.
The Cozy Plum says
I'm so happy to hear this! Good call on making the dough the night before, and totally a forgivable bake 😉
Angela says
Thank you for this. I’d never had a galette before, let alone made anything like this. I used store dough though. (Full time job and almost at the end of a semester of a few college courses has me stressed!)
I wasn’t expecting it to be so easy! I also had enough for two store bought pie crusts worth. The second one I added some mango to it. With 25 pounds of peaches from the peach truck and my mom mailing me 10 lbs of home grown mangoes has me trying to find things to do with all of this fruit!
The Cozy Plum says
So happy you made this, Angela! And hey, nothing wrong with a store bough crust when you're in a pinch. So glad you were able to make two, love the idea of mangoes!