Rustic Peach Galette with Almond Frangipane

How to Make Rustic Peach Galette with Almond Frangipane

1. 1

   Step 1: Make the dough

   In a large bowl, whisk together the flour, 1 tablespoon of the granulated sugar, and the salt. Cut 2/3 of the cold, cubed butter into the flour with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-size pieces; sprinkle 3–4 tablespoons of ice water and gently press until the dough just comes together. Form into a disk, wrap, and chill at least 30 minutes while you make the frangipane.

   For this step

   • 1 1/4 cupsAll-purpose flour
   • 1/2 cupGranulated sugar, divided
   • 1/4 tspSalt
   • 3/4 cupUnsalted butter, cold, divided
   
2. 2

   Step 2: Prepare the almond frangipane

   In a bowl, beat the remaining butter (softened slightly) with 1/3 cup of the granulated sugar until smooth. Stir in the almond flour, 1 large egg, and the almond extract until a spreadable paste forms; set aside in the refrigerator until assembly.

   For this step

   • 1 cupAlmond flour (ground almonds)
   • 2 largeEggs, large, divided
   • 1/2 tspAlmond extract
   
3. 3

   Step 3: Roll out and assemble

   On a lightly floured surface, roll the chilled dough into a roughly 12-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet, spread the frangipane in the center leaving a 1 1/2-inch border, then arrange the thin peach slices in an overlapping circle over the frangipane, keeping the fruit and filling inside the border.

   For this step

   • 3 mediumRipe peaches, thinly sliced
   
4. 4

   Step 4: Fold edges and finish

   Fold the dough edge up over the fruit in pleats to create a rustic crust. Beat the remaining egg with a teaspoon of water and brush the folded crust, then sprinkle the turbinado sugar evenly over the crust and peaches for a crunchy finish.

   For this step

   • 1 tbspTurbinado or coarse sugar (for sprinkling)
   
5. 5

   Step 5: Bake and serve

   Bake the galette at 375°F (190°C) for 35–45 minutes, until the crust is golden and the frangipane is set and lightly browned. Let cool at least 15 minutes on the pan, then slice into 8 slices and serve warm or at room temperature.
   

1. In a large bowl, whisk together the flour, 1 tablespoon of the granulated sugar, and the salt. Cut 2/3 of the cold, cubed butter into the flour with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-size pieces; sprinkle 3–4 tablespoons of ice water and gently press until the dough just comes together. Form into a disk, wrap, and chill at least 30 minutes while you make the frangipane.
2. In a bowl, beat the remaining butter (softened slightly) with 1/3 cup of the granulated sugar until smooth. Stir in the almond flour, 1 large egg, and the almond extract until a spreadable paste forms; set aside in the refrigerator until assembly.
3. On a lightly floured surface, roll the chilled dough into a roughly 12-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet, spread the frangipane in the center leaving a 1 1/2-inch border, then arrange the thin peach slices in an overlapping circle over the frangipane, keeping the fruit and filling inside the border.
4. Fold the dough edge up over the fruit in pleats to create a rustic crust. Beat the remaining egg with a teaspoon of water and brush the folded crust, then sprinkle the turbinado sugar evenly over the crust and peaches for a crunchy finish.
5. Bake the galette at 375°F (190°C) for 35–45 minutes, until the crust is golden and the frangipane is set and lightly browned. Let cool at least 15 minutes on the pan, then slice into 8 slices and serve warm or at room temperature.