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Perfect Rustic Fresh Peach Galette Recipe with Almond Frangipane and Honey Glaze

rustic fresh peach galette - featured image
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A rustic and easy homemade dessert featuring flaky buttery crust, fresh peaches, almond frangipane, and a honey glaze that captures the essence of summer.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons ice water
  • 1/2 cup (50g) almond flour
  • 1/4 cup (55g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon almond extract
  • 3 medium fresh peaches, peeled and sliced (about 1 1/2 pounds or 700g)
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon (optional)
  • 2 tablespoons honey
  • 1 teaspoon water

Instructions

  1. Make the crust: In a medium bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into flour using a pastry cutter or food processor until mixture resembles coarse crumbs with some pea-sized bits.
  2. Slowly add ice water, stirring with a fork just until dough begins to come together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the almond frangipane: In a small bowl, cream softened butter with sugar until light and fluffy. Beat in egg and almond extract. Gently fold in almond flour. Cover and set aside.
  4. Slice the peaches: Peel and thinly slice peaches. Toss with sugar, lemon juice, and cinnamon if using. Let sit for 10 minutes to macerate.
  5. Roll out the dough on a lightly floured surface into a 12-inch circle about 1/8 inch thick. Transfer to a parchment-lined baking sheet.
  6. Assemble the galette: Spread almond frangipane evenly over dough, leaving a 2-inch border. Arrange peach slices on top in a circular pattern, overlapping slightly. Fold dough edges over peaches, pleating to create a rustic edge.
  7. Bake at 375°F (190°C) for 40 to 45 minutes until crust is golden and peaches are bubbly. Tent with foil if edges brown too fast.
  8. Mix honey with water. Brush honey glaze over hot galette immediately after baking. Let cool on baking sheet for at least 15 minutes before slicing.

Notes

Keep ingredients cold to ensure flaky crust. Do not overwork dough to avoid tough crust. Use almond frangipane as a moisture barrier to prevent soggy crust. Brush honey glaze while galette is hot for best shine. Dough can be made up to 2 days ahead and chilled. Peeling peaches is recommended for smooth texture but optional.

Nutrition

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

Find it online: https://lyrafeast.com/perfect-rustic-fresh-peach-galette-recipe-with-almond-frangipane-and-honey-glaze-for-easy-homemade-dessert/