Peach Frangipane Galette
Updated: Oct 5, 2020
A galette is a rustic, freeform pie or tart that’s easy to put together and makes for a beautifully impressive dessert. In this recipe, the combination of sweet, juicy peaches with the creamy, nutty frangipane and buttery, flaky crust is absolutely incredible. A thin layer of sweet almond filling set atop a tender crust compliments the summer fruit perfectly and is a great way to showcase fresh peaches at their prime.
The peaches used in this recipe were from our peach tree (above), so the peaches were small. However, what they lacked in size was made up for in flavor and juiciness!
1⅓ cups all-purpose flour
1½ Tbsp granulated sugar
¼ tsp salt
½ cup unsalted butter, cold and cubed
¼ cup ice water
⅓ cup almond paste
3 Tbsp granulated sugar, divided
2½ Tbsp unsalted butter, room temperature, divided
¼ tsp salt
1 large egg, room temperature
⅛ tsp pure almond extract
¾ lb peaches, peeled, pitted, and cut into ½-inch thick slices
½ Tbsp cornstarch
¼ cup sliced almonds, divided
1 large egg mixed with 1 Tbsp whole milk, for egg wash
1 Tbsp coarse sugar
In a large bowl, whisk the flour, sugar, and salt together until combined.
Use a pastry blender or the back of a fork to cut the butter into the flour until the butter is evenly distributed and the mixture is crumbly.
Slowly add the ice water, one tablespoon at a time, and continue to stir with a fork until the dough begins to clump together. Add more ice water if necessary, one tablespoon at a time. Turn the dough out onto a lightly floured surface. Shape the dough into a ball, wrap in plastic wrap, and place in the refrigerator to chill for one hour.
In the bowl of a stand mixer or food processor, combine the almond paste, 2 tablespoons of sugar, 2 tablespoons butter, and salt. Beat until combined, and then add the egg and almond extract and beat until smooth. Set aside.
On a lightly floured surface, roll the dough out into a 12-inch circle, using flour as needed to prevent sticking. Line a rimmed baking sheet with parchment paper. Transfer the dough to the parchment paper and chill for 10 minutes in the refrigerator.
Spoon the frangipane (almond mixture) onto the center of the tart and spread toward the edges, leaving a 2-inch border all the way around.
Place the peach slices in a bowl and sprinkle with cornstarch and the remaining 1 tablespoon of sugar. Toss gently to coat. Arrange the fruit in concentric circles or an overlapping pattern over the frangipane. Dot the top of the peaches with ½ tablespoon butter and sprinkle with sliced almonds.
Preheat the oven to 400°F.
Fold the exposed border of the dough over the filling, in an accordion fashion, crimping to make a folded-over border. Chill the tart again in the refrigerator for 10 minutes.
Brush the dough with the egg wash and sprinkle the crust with coarse sugar and sliced almonds.
Bake for 38-43 minutes, or until the crust is golden. Allow the galette to cool for 5 minutes on the baking sheet, then place on a cooling rack. Let cool for another 20 minutes before slicing. Serve warm with vanilla ice cream.