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Perfect Brown Sugar Peach Galette with Almond Frangipane

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A rustic and easy homemade dessert featuring flaky buttery crust, caramelized brown sugar peaches, and a rich almond frangipane filling. Perfect for late summer celebrations and simple seasonal indulgence.

Ingredients

Scale
  • 1 1/4 cups (155g) all-purpose flour, sifted
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water
  • 1/2 cup (120g) unsalted butter, softened
  • 2/3 cup (85g) almond flour
  • 2/3 cup (130g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure almond extract (optional)
  • 1 tablespoon all-purpose flour
  • 4 large ripe peaches, peeled and sliced (about 4 cups)
  • 1/4 cup (50g) brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 egg, beaten (for egg wash)
  • Coarse sugar or turbinado sugar, for sprinkling
  • Flaked almonds, for garnish (optional)

Instructions

  1. Make the Dough: 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 bits of butter remaining. Slowly add ice water, one tablespoon at a time, pulsing between additions, until the dough just comes together. Avoid over-processing. Wrap the dough in plastic wrap and chill for at least 1 hour.
  2. Prepare the Almond Frangipane: In a bowl, beat the softened butter and sugar until creamy and smooth (about 2–3 minutes with a hand mixer). Add eggs one at a time, beating well after each addition. Mix in almond flour, all-purpose flour, and almond extract until evenly combined. Set aside at room temperature.
  3. Prepare the Peach Filling: Peel and slice peaches (about 1/4-inch thick). In a bowl, toss the peaches with brown sugar, cinnamon, lemon juice, and cornstarch until well coated.
  4. Assemble the Galette: On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about 1/8 inch thick. Transfer to a parchment-lined baking sheet. Spread the almond frangipane evenly over the dough, leaving a 2-inch border all around.
  5. Arrange the peach slices over the frangipane in concentric circles, slightly overlapping. Fold the dough edges up over the peaches, pleating as needed to form a rustic crust edge.
  6. Brush the crust with beaten egg and sprinkle with coarse sugar and flaked almonds if using.
  7. Bake: Preheat oven to 375°F (190°C). Bake the galette for 40–45 minutes until the crust is golden and the peaches are bubbling. Tent loosely with foil halfway through baking if edges brown too quickly.
  8. Cool and Serve: Let the galette cool on a wire rack for at least 20 minutes before slicing.

Notes

Keep butter cold to ensure flaky crust. Avoid overworking dough to prevent toughness. Blanch peaches for easy peeling. Almond frangipane acts as a moisture barrier to prevent soggy crust. Tent galette with foil if edges brown too quickly. Dough can be made up to 2 days ahead and chilled or frozen. For gluten-free, substitute all-purpose flour with gluten-free blend or almond flour and adjust water. For dairy-free, use vegan margarine or coconut oil but expect different texture. Frozen peaches must be thawed and drained well.

Nutrition

Keywords: brown sugar peach galette, almond frangipane, peach dessert, easy galette recipe, summer dessert, homemade galette, rustic dessert, fruit galette

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