Go Back
Golden brown peach galette topped with sliced peaches, almonds, and fresh mint on parchment paper

Peach Galette with Almond Crust Recipe

This Peach Galette with Almond Crust is a rustic, free-form tart that’s as simple to make as it is beautiful to serve. With golden, juicy peaches nestled in a flaky almond-infused crust.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine French
Servings 6
Calories 310 kcal

Equipment

  • Mixing bowls
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Knife
  • Measuring cups and spoons
  • Cooling rack
  • Food processor optional for crust

Ingredients
  

The almond crust:

  • 1 ¼ cups  all-purpose flour
  • ½ cup almond flour
  • 1 tbsp  granulated sugar
  • ½  tsp  salt
  • ½  cup  cold unsalted butter cubed
  • 3 - 4 tbsp  ice water

The filling:

  • 3 large ripe peaches thinly sliced
  • tbsp  granulated sugar
  • tbsp  brown sugar
  • tsp  lemon juice
  • tsp  cornstarch
  • tsp  vanilla extract

For assembly:

  • 1 egg beaten, for egg wash
  • 1 tbsp  sliced almonds
  • 1 tsp  coarse sugar for sprinkling

Instructions
 

  • Prepare the crust: In a large bowl or food processor, combine all-purpose flour, almond flour, sugar, and salt. Add cubed butter and cut it in until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
    Close-up of a glass bowl with cubed butter, almond flour, powdered sugar, and brown sugar for making galette crust
  • Chill the dough: Flatten dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
    Make the filling: In a bowl, gently toss sliced peaches with granulated sugar, brown sugar, lemon juice, cornstarch, and vanilla. Set aside for 10 minutes.
    Close-up of a bowl filled with sliced fresh peaches for a galette filling
  • Roll out the dough: On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer to prepared baking sheet.
    Assemble the galette: Spoon peach filling into the center of the dough, leaving a 2-inch border. Fold edges over the peaches, pleating slightly to hold shape.
    Hands pressing and shaping almond crust dough on parchment paper for a peach galette
  • Finish and bake: Brush crust with beaten egg. Sprinkle sliced almonds and coarse sugar over the edges. Bake for 40 minutes, or until crust is golden brown and filling is bubbling.
    Cool: Let cool on the baking sheet for 10 minutes, then transfer to a rack. Serve warm or at room temperature.
    Peach galette on a plate, topped with fresh peach slices, mint leaves, and a dusting of powdered sugar

Video

Notes

Nutrient Amount
Calories 310
Carbohydrates 33g
Protein 4g
Fat 19g
Serving Size ~120g
Saturated Fat 10g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Trans Fat 0g
Cholesterol 45mg
Sodium 140mg
Potassium 210mg
Fiber 3g
Sugar 14g
Vitamin A (IU) 680 IU
Vitamin C 5mg
Calcium 30mg
Iron 1.5mg

Cooking Tips

  • Use very cold butter for a flakier crust.
  • Add a teaspoon of almond extract to the filling for extra flavor.
  • If peaches are extra juicy, sprinkle a teaspoon of flour on the dough before adding the fruit to help absorb excess moisture.
  • Refrigerate assembled galette for 10 minutes before baking to prevent crust from slumping.
Keyword Almond Crust, Fresh Fruit, Summer Dessert, Sweet Snack