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Overhead shot of a slice being removed from the Peach Frangipane Galette.
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4.86 from 7 votes

Peach Almond Frangipane Galette

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!
Prep Time2 hours 30 minutes
Cook Time1 hour
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American, French
Servings: 8 people
Calories: 682kcal

Equipment

Ingredients

Pie Crust

  • cups all-purpose flour
  • 1 cup + 6 tablespoons unsalted butter cold
  • 1 teaspoon kosher salt
  • 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
  • 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

Notes

Store the lightly covered tart at room temperature for up to 3-4 days. 
Enjoy at room temperature, or reheat in a 375℉ oven for 5-10 minutes to re-crisp and warm slightly.

Nutrition

Calories: 682kcal | Carbohydrates: 66g | Protein: 11g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 577mg | Potassium: 286mg | Fiber: 5g | Sugar: 21g | Vitamin A: 1246IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 4mg