This rustic peach almond frangipane galette has a flaky, buttery pie crust filled with moist, cakey almond frangipane and ripe, juicy summer peaches baked right into it. This frangipane galette is incredibly versatile and can be made with a variety of fresh, ripe fruit. Serve any variation with a scoop of vanilla ice cream, or enjoy the flavors as is.
Frangipane is one of the easiest, yet most delicious fillings you can make to accompany pastry. For more recipes like this Frangipane Galette, try:
Why You'll Love This Recipe
Simple and rustic - this type of free-form pie is meant to be rustic, so there's no stress to achieve perfection. After all, the flavor pairings alone will do all of the work for you.
Delicious flavor profile - almond and stone fruit are a flavor match made in heaven. The ripe fruit provides most of the sweetness, with a bit from the frangipane, and it pairs perfectly with the flaky All-Butter Pie Crust.
Versatile - while this specific recipe uses peaches, any stone fruit, berry, or pear or apple can be used and will make for a delicious galette.
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 almond flour.
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 in many pastries (think galette des rois, frangipane 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, moist, cakey texture and tastes and smells of the almond extract.
Traditionally, this is called almond cream and frangipane is actually mixed with pastry cream, but many use them interchangeably.
Galette, Tart, Pie - What's the Difference?
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.
- Unsalted butter. Used very cold or frozen for the pie crust, and at a very soft room temperature for the frangipane.
- All-purpose flour. Necessary to make the pie crust, and add structure to the frangipane.
- Almond Flour. The base ingredients for the almond frangipane.
- Extracts. Both vanilla extract and almond extract are used in the frangipane. I don't suggest skipping either.
- Sugars. Granulated sugar for the peaches, powdered sugar for the frangipane, and coarse sugar to sprinkle on the pie crust.
- Cornstarch. This helps to thicken the peach juices while baking.
- Peaches. Look for very ripe, freestone peaches. The skins can be left on, or they can be peeled, if desired.
- Almonds. Sliced almonds get sprinkled onto the galette crust before baking to bring home the almond flavor.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Stone fruit: peach, apricot, plum, or cherry (or a combination of all).
- Berries: blueberry, strawberry, raspberry, or blackberry (or a mixed berry version).
- Use rhubarb, pear or apple.
- If desired, peel the peaches. See the FAQ section on how to do this.
- Make the frangipane galette with puff pastry - reduce the bake time by 10-15 minutes until the pastry is golden brown.
- Use store-bought pie crust if you don't want to make your own. Bake time will need to reduce by about 10 minutes.
How to Make This Recipe
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.
One: Add the ingredients for the frangipane to a large mixing bowl (or a stand mixer).
Two: Mix together the ingredients by hand, or use a hand mixer, stand mixer, or food processor until very smooth.
Three: Slice the peaches and toss with the sugar and cornstarch to coat completely.
Four: Roll out the pie dough to ⅛" thickness and spread the frangipane into the middle, leaving a 2" border.
Five: Pile the peaches onto the frangipane, mounding them up in the center.
Six: Fold the pie crust upwards in sections, pressing the creases to seal.
Seven: Brush egg wash all over the exposed pieces of pie dough.
Eight: Sprinkle generously with sliced almonds and coarse sugar, then bake until deeply golden. Cool for 20 minutes before slicing.
- Use room temperature fruit.
- Cut ripe fruit a bit thicker, less ripe fruit slightly thinner.
- Pile the peaches up, mounding them in the center. The galette will spread as bakes.
- The frangipane can be made by hand, or in stand mixer or food processor.
- Transfer the galette to the bottom third of the oven for the final 15 minutes of baking to ensure a fully baked bottom.
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.
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.
This is because the galette wasn't baked long enough. It is good practice to move the pan to the bottom third oven final 15 mins bake time to ensure a fully cooked bottom
Store the Frangipane Galette lightly covered at room temperature for three to four days.
Enjoy at room temperature, or reheat in a 375℉ oven for 5-10 minutes to re-crisp and warm slightly.
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Peach Almond Frangipane Galette
- Food processor
- Rolling Pin
- Pastry brush
- 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
- 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
- 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).
- 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
- 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
- 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