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Perfect Honey Glazed Fresh Peach Galette Recipe with Cardamom Frangipane

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A rustic yet elegant peach galette featuring a flaky crust, cardamom-scented almond frangipane, and a honey glaze that caramelizes the fresh peaches beautifully.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, preferably unbleached
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar (optional)
  • 3 to 4 tablespoons ice water, chilled
  • Pinch of salt
  • 3/4 cup (75g) almond flour, finely ground
  • 1/4 cup (57g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon almond extract (optional)
  • 3 large fresh ripe peaches (about 1 1/2 pounds or 700g), thinly sliced
  • 2 tablespoons honey, preferably mild-flavored
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 tablespoon all-purpose flour (to toss with peaches)
  • 1 tablespoon honey (for glazing)
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 1 teaspoon coarse sugar or turbinado sugar (for sprinkling crust edges)

Instructions

  1. Make the crust: In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and use a pastry cutter or fingers to mix until coarse crumbs with pea-sized butter bits form. Slowly add ice water, stirring just until dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
  2. Prepare the frangipane: In a medium bowl, beat softened butter with sugar until creamy. Add egg, ground cardamom, and almond extract; mix well. Fold in almond flour until smooth. Cover and refrigerate until ready to use.
  3. Slice the peaches: Wash, pit, and thinly slice peaches. Toss gently with flour, lemon juice, honey, and cinnamon if using. Set aside.
  4. Roll out the dough: On a lightly floured surface, roll dough into a 12-inch (30cm) circle about 1/8 inch (3mm) thick. Transfer to a parchment-lined baking sheet.
  5. Assemble the galette: Spread cardamom frangipane evenly over dough, leaving a 2-inch (5cm) border. Arrange peach slices in overlapping circles on top. Fold dough edges over filling, pleating to create a rustic edge.
  6. Apply finishings: Brush dough edges with egg wash. Sprinkle coarse sugar on crust edges. Drizzle honey over peaches for glaze.
  7. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and peaches are bubbly. Tent with foil if crust browns too quickly.
  8. Cool and serve: Let galette cool at least 15 minutes to set frangipane. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Notes

Keep butter and water chilled for flaky crust. Do not overwork dough to avoid toughness. Use ripe but firm peaches for best texture. Brush honey over peaches before baking for a glossy finish. Tent crust with foil if browning too fast. Dough can be refrigerated up to 6 hours before baking. Variations include using nectarines or plums, gluten-free flour blends, or vegan substitutions.

Nutrition

Keywords: peach galette, honey glazed, cardamom frangipane, summer dessert, rustic tart, flaky crust, almond filling

Find it online: https://tempotaste.com/perfect-honey-glazed-fresh-peach-galette-recipe-with-cardamom-frangipane-easy-step-by-step/