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Perfect Fresh Peach Galette Recipe with Honey Almond Frangipane Filling Made Easy

fresh peach galette - featured image
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A flaky, buttery galette crust filled with a smooth honey almond frangipane and fresh, juicy peaches. This dessert is quick, easy, and perfect for showcasing seasonal peaches with a nutty, floral sweetness.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 tbsp granulated sugar
  • ½ tsp salt
  • 1 cup (225g) unsalted butter, cold and cubed
  • 4–6 tbsp ice water
  • 1 cup (96g) almond flour
  • ½ cup (113g) unsalted butter, softened
  • ¼ cup (85g) honey
  • 1 large egg, room temperature
  • ½ tsp almond extract
  • 1 tbsp all-purpose flour
  • 4–5 medium fresh peaches, peeled, pitted, and sliced
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice
  • ¼ tsp ground cinnamon (optional)
  • 1 egg beaten with 1 tbsp water (egg wash)
  • 2 tbsp sliced almonds
  • Honey drizzle (optional)

Instructions

  1. Make the Galette Dough: In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 tbsp sugar, and ½ tsp salt. Add 1 cup cold, cubed unsalted butter. Using a pastry cutter or fingers, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces. Slowly add 4-6 tbsp ice water, one tablespoon at a time, mixing gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Honey Almond Frangipane Filling: In a medium bowl, cream together ½ cup softened unsalted butter and ¼ cup honey until fluffy. Beat in 1 large egg and ½ tsp almond extract. Stir in 1 cup almond flour and 1 tbsp all-purpose flour until smooth. Cover and refrigerate until ready to use.
  3. Prepare the Peaches: Peel and pit 4-5 medium peaches, then slice about ¼-inch thick. Toss gently with 2 tbsp sugar, 1 tbsp fresh lemon juice, and ¼ tsp ground cinnamon if using. Set aside to macerate while rolling dough.
  4. Roll Out the Dough: On a lightly floured surface, roll chilled dough into a roughly 12-inch circle about ⅛-inch thick. Transfer carefully to a parchment-lined baking sheet.
  5. Assemble the Galette: Spread honey almond frangipane filling evenly over dough, leaving a 2-inch border. Arrange peach slices in a single layer over filling, overlapping slightly. Fold dough edges up and over filling, pleating as needed to create rustic edge.
  6. Finish and Bake: Brush dough edges with egg wash for golden finish. Sprinkle sliced almonds over peaches and crust edges. Bake in preheated 375°F (190°C) oven for 40-45 minutes until crust is golden and filling is bubbling. Tent loosely with foil halfway through baking if crust edges brown too quickly.
  7. Cool and Serve: Let galette cool at least 20 minutes on baking sheet before slicing. Drizzle with honey if desired.

Notes

Keep all ingredients and equipment cold to ensure a flaky crust. Do not overmix dough once water is added to avoid toughness. Uniform peach slices ensure even cooking. Pat peaches dry if very juicy to prevent soggy crust. Tent crust edges with foil if browning too fast. Let galette cool before slicing to allow frangipane to set.

Nutrition

Keywords: peach galette, honey almond frangipane, fresh peaches, summer dessert, flaky crust, easy galette, fruit tart, almond filling

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