Make a peach galette, or, use any other fruit you like with this recipe!
Savor juicy peaches this season with this fresh fruit tart. It’s a sweet treat, easy to make and bake too.
Tami Steggell shares her recipe for a Peach Galette. This is a great base recipe for any fruit you choose to include in your pastry, from seasonal berries to peach, apple, rhubarb, pear, or cherry, and even plum. It’s simply delightful, rewarding, and nearly effortless.
For more recipes and ideas from Tami, connect with her on Instagram at @BiteMeIndustries.
Frangipane Fruit Galette
- 1 1/4 cups (160g) all-purpose flour
- 1 tablespoon (14g) sugar
- 1/4 teaspoon table or kosher salt
- 8 tablespoons (114g) cold, cubed butter, salted or unsalted
- 1/4 cup + 1 tablespoon (71g) ice water
- Pro Tip: Sub water for buttermilk and add herbs like rosemary for variety.
- 1/2 cup (60g) almond flour
- 2 tablespoons (28g) sugar
- pinch salt
- 2 tablespoons (28g) butter at room temperature
- 1 egg, small (42g)
- 2 teaspoons vanilla, rum, brandy, or bourbon (10ml)
- 1 lb. Peaches, berries (454g)
- 2 tablespoons melted butter (28g)
- 2 tablespoons turbinado sugar (24g)
- Preheat the oven to 400ºF and place a rack in the center of the oven.
- In the bowl of a food processor, pulse the flour, sugar, salt, and cold butter (cut into small pieces) together for 10 pulses, until the mix is the size of small peas.
- Add the ice water, in thirds, pulsing along the way, until crumbly but holds together when pinched. Do not over work the gluten.
- Lay down a clean tea towel on a work surface. Pour the crumbly dough mixture into the center. Grab the four corners of the towel together and twist to create a dough ball, remove, press dough into a disk. On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking. Transfer dough to a parchment-lined sheet pan. No need to clean the food processor!
- Combine almond flour, sugar, salt, butter, egg, and vanilla or alcohol in the food processor. Purée until smooth. Spread frangipane into the center of the rolled-out dough, leaving a 1”-2” border.
- Lay desired fruit or spread the berries evenly over the frangipane. Fold the edges of dough towards the center to make a rustic enclosure. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed fruit.
- Sprinkle the sugar evenly over the edges of the buttered dough. You can bake this right away!
- Bake for 35-40 minutes until golden. Remove pan from the oven and allow to rest for 10 minutes (if you have the will power).
- Cut into wedges. Serve warm with vanilla ice cream, whipped cream, or simply on its own.
Time: 1 hour 5 minutes