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Perfect Fresh Peach Galette Recipe with Almond Frangipane and Honey Glaze

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A rustic and delicious fresh peach galette featuring a flaky crust, creamy almond frangipane, and a sweet honey glaze. Perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 2 tablespoons granulated sugar (for crust)
  • 1/4 teaspoon salt
  • 8 tablespoons (113 g) unsalted butter, cold and cubed
  • 3 to 5 tablespoons ice water
  • 1/2 cup (50 g) almond flour, finely ground
  • 4 tablespoons (57 g) unsalted butter, softened
  • 1/3 cup (65 g) granulated sugar (for frangipane)
  • 1 large egg, room temperature
  • 1/2 teaspoon almond extract
  • 1 tablespoon all-purpose flour (optional, for frangipane)
  • 4 to 5 medium fresh ripe peaches (about 1 pound or 450 g), sliced thin
  • 2 tablespoons granulated sugar (for peach filling)
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 2 tablespoons honey
  • 1 tablespoon water
  • Optional toppings: 2 tablespoons sliced almonds, powdered sugar for dusting

Instructions

  1. Make the crust: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized bits.
  2. Drizzle in 3 tablespoons ice water and mix gently until dough begins to hold together. Add more water if needed. Form dough into a disc, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare almond frangipane: Cream softened butter with sugar until fluffy. Beat in egg and almond extract. Fold in almond flour and optional flour until combined. Set aside.
  4. Prepare peach filling: Toss sliced peaches with sugar, lemon juice, and cornstarch.
  5. Roll out dough on a lightly floured surface into a 12-inch circle about 1/8 inch thick. Transfer to parchment-lined baking sheet.
  6. Assemble galette: Spread almond frangipane evenly over dough leaving a 2-inch border. Arrange peach slices over frangipane in overlapping layers. Fold dough edges over filling, pleating as you go.
  7. Mix honey and water to make glaze. Brush glaze over peaches and dough edges. Sprinkle sliced almonds if using.
  8. Bake at 375°F (190°C) for 40 to 45 minutes until crust is golden and peaches are bubbling. Tent with foil if edges brown too quickly.
  9. Cool on wire rack for at least 15 minutes. Dust with powdered sugar if desired before slicing.

Notes

Keep butter and water ice cold to prevent greasy dough. Don’t overwork dough to avoid toughness. Use ripe but firm peaches. Apply honey glaze right before baking for caramelization. Tent with foil if edges brown too fast. Let galette cool before slicing to set frangipane. Dough can be made up to 2 days ahead and refrigerated.

Nutrition

Keywords: peach galette, almond frangipane, honey glaze, summer dessert, rustic galette, homemade dessert, flaky crust, fresh peaches

Find it online: https://spoonmira.com/perfect-fresh-peach-galette-recipe-with-almond-frangipane-and-honey-glaze-easy-homemade-dessert/