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Perfect Rustic Stone Fruit Peach Galette with Almond Frangipane

rustic stone fruit peach galette - featured image
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A rustic and easy-to-make peach galette featuring a flaky crust, juicy stone fruit topping, and a creamy almond frangipane layer that adds depth and nutty sweetness.

Ingredients

Scale
  • 1 ½ cups (190 grams) all-purpose flour, sifted
  • 2 tablespoons granulated sugar (for dough)
  • ¼ teaspoon salt
  • ½ cup (113 grams) unsalted butter, cold and cubed
  • 4 to 6 tablespoons ice water
  • ¾ cup (75 grams) almond flour, finely ground
  • 4 tablespoons (57 grams) unsalted butter, softened
  • ⅓ cup (65 grams) granulated sugar (for frangipane)
  • 1 large egg, room temperature
  • ½ teaspoon pure almond extract
  • 1 tablespoon (8 grams) all-purpose flour (for frangipane)
  • 3 to 4 medium fresh peaches, ripe but firm, sliced (about 2 cups/300 grams)
  • Optional: fresh nectarines or plums to mix with peaches
  • 1 to 2 tablespoons granulated sugar (for fruit)
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon ground cinnamon (optional)
  • 1 egg yolk beaten with 1 tablespoon water (egg wash)
  • Coarse sugar or turbinado sugar for sprinkling on crust

Instructions

  1. Make the Galette Dough: In a large bowl, whisk together sifted flour, sugar, and salt. Add cold cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized bits of butter. Slowly add ice water, stirring gently until dough just comes together. Gather into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Almond Frangipane: Cream softened butter with sugar until light and fluffy. Beat in egg and almond extract. Fold in almond flour and all-purpose flour until smooth. Cover and set aside at room temperature.
  3. Prep the Fruit: Wash and slice peaches (and optional nectarines or plums) into ¼-inch thick slices. Toss with sugar, lemon juice, and cinnamon if using. Set aside to macerate.
  4. Roll Out the Dough: On a lightly floured surface, roll chilled dough into a roughly 12-inch circle about ⅛-inch thick. Transfer to a parchment-lined baking sheet.
  5. Assemble the Galette: Spread almond frangipane evenly over dough, leaving a 2-inch border. Arrange sliced peaches in a single layer on top. Fold edges of dough up and over fruit, pleating to create a rustic edge.
  6. Finish and Bake: Brush crust with egg wash and sprinkle coarse sugar on edges. Bake at 375°F (190°C) for 40 to 45 minutes until crust is golden and fruit is bubbling. Cover edges with foil if browning too quickly.
  7. Cool and Serve: Let galette cool on a rack for at least 20 minutes before slicing.

Notes

If peaches are very juicy, sprinkle 1 tablespoon cornstarch over fruit before folding dough to absorb excess moisture. Chill dough well to ensure flaky crust. If edges brown too quickly during baking, cover loosely with foil. For gluten-free option, substitute all-purpose flour with gluten-free blend. For dairy-free/vegan, use vegan butter and flax egg substitute.

Nutrition

Keywords: peach galette, stone fruit dessert, almond frangipane, rustic galette, summer dessert, easy peach tart, flaky crust, seasonal fruit dessert

Find it online: https://ovenmila.com/perfect-rustic-stone-fruit-peach-galette-recipe-with-easy-almond-frangipane/