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Perfect Peach Galette Recipe with Easy Honey Almond Frangipane Filling

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A flaky, buttery peach galette featuring a nutty honey almond frangipane filling that perfectly balances the sweetness and tartness of fresh peaches. Simple enough for weeknight baking and special enough for summer gatherings.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour
  • 2 tbsp granulated sugar (optional)
  • ¼ tsp salt
  • ½ cup (115 g) unsalted butter, cold and cubed
  • 3 to 4 tbsp ice water
  • ¼ cup (57 g) unsalted butter, softened
  • ⅓ cup (65 g) granulated sugar
  • ½ cup (50 g) almond flour
  • 1 tbsp (8 g) all-purpose flour
  • 1 large egg, room temperature
  • 2 tbsp (30 ml) pure honey
  • ¼ tsp almond extract
  • Pinch of salt
  • 3 medium fresh ripe peaches (450–500 g), thinly sliced
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp granulated sugar (optional)
  • ¼ tsp ground cinnamon (optional)
  • 1 large egg beaten with 1 tbsp water (egg wash)
  • 2 tbsp sliced almonds
  • Honey for drizzling (optional)

Instructions

  1. Make the crust: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into flour using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Drizzle 3 tbsp ice water over mixture and toss gently with a fork until dough starts to hold together. Add more water 1 tsp at a time if needed. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the frangipane filling: Beat softened butter with sugar until creamy. Mix in almond flour, all-purpose flour, egg, honey, almond extract, and salt until smooth. Set aside.
  4. Prep the peaches: Toss sliced peaches with lemon juice, sugar (if using), and cinnamon. Let sit while rolling out dough.
  5. Roll out the dough on a lightly floured surface into a 12-inch circle about ⅛ inch thick. Transfer to a parchment-lined baking sheet. Patch any tears gently.
  6. Assemble the galette: Spread frangipane filling evenly over dough, leaving a 2-inch border. Arrange peach slices in a single layer on top, overlapping slightly.
  7. Fold edges of dough up and over peaches, pleating to create a rustic border. Brush border with egg wash and sprinkle sliced almonds on top.
  8. Bake at 375°F (190°C) for 40-45 minutes until crust is golden and filling bubbly. Tent edges with foil after 30 minutes if browning too fast.
  9. Cool galette for at least 20 minutes before slicing. Drizzle with honey if desired.

Notes

Keep butter cold throughout the process to ensure flakiness. Slice peaches thinly to prevent excess moisture and soggy crust. Tent crust edges with foil if browning too quickly. Let galette cool before slicing to allow filling to set. Can substitute gluten-free flour or dairy-free butter alternatives as needed.

Nutrition

Keywords: peach galette, honey almond frangipane, summer dessert, fruit galette, easy baking, flaky crust, peach dessert

Find it online: https://shimmersnack.com/perfect-peach-galette-recipe-with-easy-honey-almond-frangipane-filling/