Print

Perfect Fresh Peach Galette Recipe with Easy Brown Sugar Almond Cream Filling

fresh peach galette - featured image
Print Recipe

A flaky crust galette filled with tender fresh peaches and a sweet, nutty brown sugar almond cream filling that prevents sogginess and adds rich flavor.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 2 tablespoons granulated sugar
  • 3 to 4 tablespoons cold water
  • 1/4 teaspoon salt
  • 1/2 cup (50g) almond flour
  • 1/3 cup (70g) brown sugar
  • 1/4 cup (57g) unsalted butter, softened
  • 1 large egg yolk
  • 1/2 teaspoon almond extract
  • 2 tablespoons sour cream or Greek yogurt
  • 4 to 5 medium fresh ripe peaches (about 2 pounds/900g), peeled and thinly sliced
  • 1 tablespoon lemon juice
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon cinnamon (optional)
  • 1 egg (for egg wash) beaten with 1 tablespoon water
  • 2 tablespoons sliced almonds
  • 1 tablespoon turbinado sugar or coarse sugar

Instructions

  1. Make the dough: In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and cut into flour using a food processor pulse or pastry cutter until mixture resembles coarse crumbs with pea-sized bits. Slowly add cold water, 1 tablespoon at a time, mixing gently until dough just comes together. Shape into a flat disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the almond cream filling: In a medium bowl, cream softened butter with brown sugar until fluffy. Mix in almond flour, egg yolk, almond extract, and sour cream or Greek yogurt until smooth and spreadable. Cover and chill until ready.
  3. Prepare the peaches: Peel and thinly slice peaches. Toss gently with lemon juice, sugar, cornstarch, and cinnamon if using. Set aside to macerate.
  4. Roll out the dough: On a lightly floured surface, roll dough into a 12-inch circle about 1/8 inch thick. Transfer to a parchment-lined baking sheet. Spread almond cream filling over the center, leaving a 2-inch border.
  5. Arrange the peaches: Layer peach slices over almond cream in a slightly overlapping pattern, building toward the center but leaving crust border free. Fold edges of dough up and over peaches, pleating gently to form rustic edge.
  6. Apply egg wash and garnish: Brush crust edges with egg wash. Sprinkle sliced almonds and turbinado sugar over crust.
  7. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes or until crust is golden and peaches are bubbling. Cover edges loosely with foil if browning too quickly.
  8. Cool and serve: Let galette cool on a rack for at least 30 minutes to let filling set slightly. Serve warm or at room temperature.

Notes

Keep ingredients cold for flaky dough. Don’t overmix dough to avoid toughness. Use cornstarch to prevent soggy filling. Chill dough before baking. If almond cream is too stiff, add a splash of milk. Tent crust edges with foil if browning too fast. Peaches should be firm but ripe. Frozen peaches can be used if thawed and drained well.

Nutrition

Keywords: peach galette, fresh peaches, almond cream filling, brown sugar, fruit tart, summer dessert, flaky crust, easy galette

Find it online: https://ovenmila.com/perfect-fresh-peach-galette-recipe-with-easy-brown-sugar-almond-cream-filling/