Baking Desserts galette peach frangipane almond summer

Rustic Peach Galette with Almond Frangipane

Name: Rustic Peach Galette with Almond Frangipane
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.25 cup All-purpose flour; 0.5 cup Granulated sugar, divided; 0.25 tsp Salt; 0.75 cup Unsalted butter, cold, divided; 3 tbsp Ice water; 1 cup Almond flour (ground almonds); 2 large Eggs, large, divided; 0.5 tsp Almond extract; 3 medium Ripe peaches, thinly sliced; 1 tbsp Turbinado or coarse sugar (for sprinkling)

A rustic freeform galette that marries tender summer peaches with a rich almond frangipane inside a flaky, buttery crust. It sits between a pie and a tart — easy to assemble, impressive to serve, and perfect for warm-weather gatherings or a relaxed weekend bake.

0.0(0 reviews)

Prep: 40m · Cook: 40m · Total80 mins

DifficultyMedium

Serves8

AuthorJake

Rustic Peach Galette with Almond Frangipane

Ingredient Spotlight

Almond flour (ground almonds)

Finely ground blanched almonds used as a gluten-free baking flour; it gives baked goods a moist, tender crumb and a pronounced nutty, slightly sweet almond aroma. It’s common in European and gluten-free baking (macarons, frangipane) but less familiar to cooks who only use wheat flour. Find it in the baking or natural foods aisle of most supermarkets, specialty markets, or online (labelled almond flour or almond meal—almond meal is coarser and may include skins). Substitute with store-bought almond meal (1:1) or, if needed, use all-purpose flour and a bit more fat/liquid and expect a different texture—there’s no perfect 1:1 wheat replacement for almond flour in delicate recipes.

Ingredient Spotlight

Turbinado or coarse sugar (for sprinkling)

Turbinado is a minimally refined raw cane sugar with large, amber crystals and a light molasses note that stays crunchy when sprinkled on pastries; ‘coarse sugar’ or sanding sugar are similar and used purely for texture and sparkle. It’s widely available in grocery baking aisles, specialty stores, or online under names like ‘Sugar in the Raw’ or ‘demerara’ (though demerara is a bit darker/chewier). If you don’t have it, use demerara, sanding/sparkling sugar, or coarse raw sugar; granulated sugar can be used but won’t give the same crunch or visual effect.

Ingredient Spotlight

Almond extract

A concentrated flavoring distilled from bitter almonds or made from benzaldehyde, almond extract delivers an intense, sweet, unmistakable almond aroma and is used sparingly in baking and confections. It’s found in the baking aisle (often near vanilla) and a little goes a long way—too much can taste medicinal. Substitute with a splash of amaretto or another almond liqueur, or use vanilla extract plus a drop of almond liqueur/emulsion, but be mindful of alcohol content and nut-allergy considerations.

Jake's note

"This galette is a great summer showstopper — rustic and unfussy but full of almond-tinged richness. Home bakers will love that the dough is straightforward and the finished tart keeps beautifully for a day or two."

Rustic Peach Galette with Almond Frangipane

This Rustic Peach Galette with Almond Frangipane is everything a summer bake should be: unstudied in appearance but layered in texture and flavor. The tender, flaky crust frames a cushion of almond frangipane that keeps the peach slices buoyant and prevents a soggy center, while also lending a rich, nutty backbone that contrasts with the fruit's bright juiciness. A sprinkling of turbinado sugar on the edges and fruit gives a satisfying crunch and caramelized note when baked long enough for the peaches to sing but not collapse.

This version is deliberately balanced for home bakers who want big payoff with modest fuss. I dial back sugar in the dough so the frangipane and peaches remain the stars, and I use both almond flour in the frangipane and a cold-butter laminated approach to the crust for a tender, buttery snap. It's forgiving—pleats over the fruit are charming, not perfect—and ideal for a relaxed weekend bake, a backyard dinner party, or any time you want a dessert that looks impressive but doesn't require a rolling-pin-level of precision.

Plan your timing

Enter your target meal time:

5:35 pm–5:51 pm→Make the dough

5:51 pm–6:07 pm→Prepare the almond frangipane

6:07 pm–6:23 pm→Roll out and assemble

6:23 pm–6:39 pm→Fold edges and finish

6:39 pm–6:55 pm→Bake and serve

Ingredients

Yield

Instructions

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

1.25 cupAll-purpose flour
0.5 cupGranulated sugar, divided
0.25 tspSalt
0.75 cupUnsalted butter, cold, divided
3 tbspIce water

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
0.5 tspAlmond extract

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

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)

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.

Tips from the kitchen

Keep butter ice-cold

Cut the butter into pea-sized pieces and return the dough to the fridge if it warms; cold butter creates steam pockets that yield a flaky crust.

Chill frangipane briefly

Pop the frangipane in the refrigerator while the dough chills so it firms slightly and spreads without oozing under the peaches.

Slice peaches uniformly

Use a sharp knife to slice peaches about 1/8 inch thick so they cook evenly and layer neatly over the frangipane.

Create a moisture barrier

Brush the dough border or interior lightly with beaten egg white before adding frangipane to help prevent a soggy bottom.

Watch for frangipane doneness

Bake until the almond layer is set and lightly browned—if the center still jiggles noticeably, give it a few more minutes.

Variations & substitutions

Nectarine or Plum Swap

Replace peaches with ripe nectarines or halved plums for a slightly firmer texture and a more tart, jammy finish that pairs beautifully with the almond frangipane.

Citrus-Almond Frangipane

Fold 1–2 teaspoons of orange zest and a splash of Grand Marnier or orange liqueur into the frangipane for a bright, aromatic lift.

Gluten-Free Crust

Use a 1:1 gluten-free baking flour blend and reduce liquid slightly; chill the dough well so it handles like regular pastry.

Vegan Adaptation

Swap vegan butter and a flax 'egg' (1 tbsp ground flax + 3 tbsp water) in the dough and frangipane, and use a tablespoon of aquafaba in place of the egg wash for browning.

Storage & make-ahead

Store slices loosely covered at room temperature for up to 24 hours, then refrigerate in an airtight container for up to 3 days because of the egg in the frangipane. To refresh, reheat slices in a 325°F (160°C) oven for 8–12 minutes to crisp the crust; avoid microwaving which makes the pastry soggy. You can freeze an unbaked, assembled galette on a sheet pan, then wrap tightly and freeze for up to 1 month—bake from frozen, adding about 10–15 minutes to the bake time.

What to serve with it

Serve warm with a scoop of vanilla or almond-scented ice cream, or a dollop of lightly sweetened crème fraîche to cut the richness. For wine, a chilled late-harvest Riesling or an off-dry rosé complements the stone fruit and nutty frangipane; for a nonalcoholic option, try iced chamomile or lightly sweetened iced tea with lemon. Present on a simple wooden board or parchment to keep the rustic charm—finish each slice with a quick drizzle of honey if extra sweetness is desired.

Frequently asked questions

Can I make the dough ahead of time?

Yes—wrap the disk tightly and refrigerate for up to 2 days, or freeze for up to 1 month. Thaw in the refrigerator before rolling and proceed with assembly.

My peaches are very ripe and juicy—how do I prevent a soggy galette?

Lightly toss the slices with a teaspoon of lemon juice and 1–2 teaspoons of sugar and let sit 10 minutes, then drain off any excess juice and blot with paper towel before arranging on the frangipane.

Can I use almond paste instead of almond flour for the frangipane?

Yes—substitute 4 ounces of softened almond paste beaten with the butter, sugar, and egg, then stir in a tablespoon of almond flour if needed to adjust texture; the result will be richer and more intensely almond-forward.

How do I know when the frangipane is fully baked?

You want the frangipane to be set and slightly springy with a light golden top; a thin skewer inserted into the almond layer should come out mostly clean, not wet with batter.

My crust browns before the center is done—what then?

Tent the galette loosely with foil to prevent further browning and continue baking until the frangipane is set; you can also lower the oven to 350°F (175°C) for the final minutes to finish cooking gently.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

8 servings

Step 1: Make the dough

All-purpose flour1.25 cup
Granulated sugar, divided0.5 cup
Salt0.25 tsp
Unsalted butter, cold, divided0.75 cup
Ice water3 tbsp

Step 2: Prepare the almond frangipane

Almond flour (ground almonds)1 cup
Eggs, large, divided2 large
Almond extract0.5 tsp

Step 3: Roll out and assemble

Ripe peaches, thinly sliced3 medium

Step 4: Fold edges and finish

Turbinado or coarse sugar (for sprinkling)1 tbsp

Nutrition Facts

Per serving: 1 slice (80g)

Calories697

Total Fat34.9g

Saturated Fat3.1g

Trans Fat0g

Polyunsaturated Fat6.3g

Monounsaturated Fat23.1g

Total Carbohydrates91g

Dietary Fiber2.8g

Total Sugars2.7g

Protein6.6g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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