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Perfect Rustic Peach Galette with Almond Frangipane and Honey Glaze

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A simple yet elegant rustic peach galette featuring a flaky crust, creamy almond frangipane, juicy peaches, and a subtle honey glaze. Perfect for summer gatherings and easy to make with pantry staples.

Ingredients

Scale
  • 1 1/4 cups (160 grams) all-purpose flour
  • 1 tablespoon granulated sugar (for pastry)
  • 1/4 teaspoon salt
  • 8 tablespoons (113 grams) unsalted butter, very cold and cubed
  • 3–4 tablespoons ice water
  • 1/2 cup (50 grams) almond flour
  • 4 tablespoons (57 grams) unsalted butter, softened
  • 1/4 cup (50 grams) granulated sugar (for frangipane)
  • 1 large egg, room temperature
  • 1/2 teaspoon pure almond extract
  • 1 tablespoon all-purpose flour (for frangipane)
  • 3–4 medium fresh ripe peaches, peeled, pitted, and thinly sliced
  • 2 tablespoons granulated sugar (for peach filling)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 tablespoon all-purpose flour (for peach filling)
  • 2 tablespoons honey
  • 1 tablespoon water

Instructions

  1. Make the pastry: In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Add 8 tablespoons cold cubed unsalted butter. Use a pastry cutter or food processor to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits.
  2. Slowly add 3 to 4 tablespoons ice water, mixing gently until dough just starts to come together. Avoid overworking. Shape dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the almond frangipane: In a separate bowl, cream 4 tablespoons softened unsalted butter with 1/4 cup sugar until fluffy. Beat in 1 large room-temperature egg and 1/2 teaspoon pure almond extract.
  4. Fold in 1/2 cup almond flour and 1 tablespoon all-purpose flour until smooth. Cover and chill until ready to use.
  5. Prepare the peach filling: Peel and thinly slice 3 to 4 medium ripe peaches. Toss gently with 2 tablespoons sugar, 1 tablespoon fresh lemon juice, 1 tablespoon flour, and optional 1/4 teaspoon cinnamon. Let sit for 10 minutes to macerate and thicken slightly.
  6. Roll out the dough: On a lightly floured surface, roll chilled dough into a 12-inch circle, about 1/8 inch thick. Transfer carefully to a parchment-lined baking sheet.
  7. Assemble the galette: Spread the almond frangipane evenly over the dough, leaving a 2-inch border free. Arrange peach slices on top in a slightly overlapping pattern.
  8. Fold the edges of the dough up over the peaches, pleating as needed to hold the filling but leaving the center exposed.
  9. Bake: Preheat oven to 375°F (190°C). Bake the galette for 40–45 minutes or until the crust is golden and the peaches are bubbling. If edges brown too quickly, cover loosely with foil.
  10. Prepare the honey glaze: While baking, warm 2 tablespoons honey with 1 tablespoon water until runny but not boiling.
  11. Glaze and cool: As soon as the galette comes out of the oven, brush the honey glaze over the warm peaches and crust. Let cool slightly before slicing.

Notes

Keep butter and water cold to ensure a flaky crust. Avoid overworking the dough to prevent toughness. Score and blanch peaches to peel easily. Toss peaches with flour to prevent soggy crust. Tent edges with foil if browning too fast. Brush honey glaze immediately after baking for best shine.

Nutrition

Keywords: rustic peach galette, almond frangipane, honey glaze, summer dessert, flaky crust, peach dessert, easy galette recipe

Find it online: https://tempotaste.com/perfect-rustic-peach-galette-recipe-easy-homemade-almond-frangipane-honey-glaze-tutorial/