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Perfect Fresh Peach Galette Recipe Easy Almond Frangipane Honey Glaze

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A rustic and tender peach galette featuring a flaky crust, creamy almond frangipane, and a delicate honey glaze. Perfect for summer or fall, this easy recipe delivers a sweet and nutty dessert that feels like a warm hug.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour, plus extra for dusting
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice water
  • 1/4 cup (55 g) unsalted butter, softened
  • 1/3 cup (65 g) granulated sugar
  • 1/2 cup (50 g) ground almonds (almond meal)
  • 1 tablespoon all-purpose flour
  • 1 large egg, room temperature
  • 1/2 teaspoon almond extract (optional)
  • 3–4 medium fresh ripe peaches (about 1 pound or 450 g), peeled, pitted, and sliced thinly
  • 2 tablespoons granulated sugar (or to taste)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons honey (for the glaze)
  • 2 tablespoons slivered almonds (optional, for garnish)

Instructions

  1. Make the Galette Dough: In a large bowl or food processor, combine 1 1/4 cups all-purpose flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Add 1/2 cup cold cubed unsalted butter. Pulse or cut in the butter until the mixture resembles coarse crumbs with pea-sized bits. Slowly add 3 to 4 tablespoons ice water, stirring until the dough just comes together. Be careful not to overwork it. Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Almond Frangipane: In a medium bowl, beat 1/4 cup softened butter with 1/3 cup granulated sugar until creamy. Mix in 1/2 cup ground almonds and 1 tablespoon flour until combined. Add 1 large egg and 1/2 teaspoon almond extract, mixing until smooth. Set aside in the fridge while you prep peaches.
  3. Slice the Peaches: Peel and pit 3-4 medium peaches, then slice thinly (about 1/4 inch thick). Toss the slices gently with 2 tablespoons sugar and 1 tablespoon fresh lemon juice to keep them bright and add a little zing.
  4. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer carefully to a parchment-lined baking sheet. Spread the almond frangipane evenly over the dough, leaving about a 2-inch border free.
  5. Arrange the Peaches: Layer the peach slices over the frangipane in an overlapping pattern, keeping within the frangipane border. Fold the 2-inch dough edge up over the peaches, pleating as needed to create a rustic crust.
  6. Bake: Preheat your oven to 375°F (190°C). Bake the galette for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye around 40 minutes; if the edges brown too fast, loosely tent with foil.
  7. Glaze and Garnish: Remove the galette from the oven and immediately brush the warm peaches and crust with 2 tablespoons honey using a pastry brush. Sprinkle 2 tablespoons slivered almonds over the top if desired. Let cool slightly before serving.

Notes

Keep the butter cold for a flaky crust. Do not overmix the dough to avoid toughness. Use almond extract for enhanced flavor. Tent with foil if edges brown too quickly. Use fresh ripe peaches for best results. Chill dough if sticky while rolling. Rustic pleats are part of the charm.

Nutrition

Keywords: peach galette, almond frangipane, honey glaze, peach dessert, rustic galette, summer dessert, fall dessert, easy galette recipe

Find it online: https://merrymorsel.com/perfect-fresh-peach-galette-recipe-easy-almond-frangipane-honey-glaze/