Peach Frangipane Galette
Alexandra Stafford
- Serves
- 2 10-inch galettes
- Prep Time
- 1 Hour 10 Minutes
- Cook Time
- 45 Minutes
This is an all-time family favorite recipe. I love this crust recipe — just delicious. And a thin layer of frangipane complements the peaches so nicely.
This recipe yields enough for 2 galettes, but it halves well. If you want to only make one galette, I suggest making the full dough recipe and freezing one round for a future galette adventure, then halving the frangipane and peach quantities.
Ingredients
Galette Dough
- 2 1/2 cup All-purpose flour
- 2 tablespoon sugar
- 1/2 teaspoon table salt
- 16 tablespoon unsalted butter
- 1/2 cup ice water (plus 2 T)
Frangipane and Tart Assembly
- 1/2 cup almond paste
- 1/4 cup sugar
- 4 tablespoon butter, room temperature
- 1 tablespoon rum
- 1 egg
- 1 1/2 pound peaches, cut into ½-inch thick slices
- 2 tablespoon butter, melted
- 2 tablespoon sugar
- 1 pint vanilla ice cream for serving
Featured Video
I think of galettes as "rustic" and I'd classify this recipe as "shabby chic"! It’s a very easy and delicious way to use a slew of peaches. Alexandracooks crust is very light and flaky, and easy to work with. The frangipane adds a nice element to the dessert -- this isn't your typical peach pie. The directions are easy to follow and make for a forgiving dessert. And it tastes wonderful. The sweetness of the peaches mixed with the almond frangipane and the flaky crust is very satisfying -- especially with a scoop of vanilla ice cream! This recipe is staying in my peach dessert rotation! - coloterp
Directions
Galette Dough
- Step 1
Whisk flour, sugar and salt together. Cut butter into flour and using the back of a fork or a pastry cutter, incorporate butter into flour mixture until butter is in small pieces. Add ice water and continue to stir with fork until mixture comes together to form a mass. Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball and divide into two equal pieces. Shape each piece into a ball, wrap in plastic wrap and chill until ready to use.
Frangipane and Tart Assembly
- Step 1
For the frangipane In the bowl of a stand mixer or food processor, combine almond paste, sugar and room-temperature butter. Beat until combined, then add rum and egg and beat until smooth, or until only small lumps remain. Set aside.
- Step 2
Assemble the tart On a lightly floured work surface, roll one disk of dough out approximately into an 11-inch circle, using flour as needed to prevent sticking. Line a rimless cookie sheet (or upside-down jelly roll pan) with parchment paper. Transfer dough to parchment paper and chill for 10 minutes in the refrigerator.
- Step 3
Spoon half of the frangipane in center of tart and spread toward the edges, leaving a 2-inch border all the way around. Arrange half of the fruit in concentric circles over the frangipane.
- Step 4
Preheat the oven to 400°F. Finish the tart by folding the exposed border over the tart on itself, crimping to make a folded-over border. Chill tart again in the refrigerator for 10 minutes. Brush dough 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar over entire tart. Place in the oven for 35-45 minutes or until crust is golden.
- Step 5
Repeat tart assembly with remaining dough, frangipane, peaches, butter and sugar.
- Step 6
When galette is finished cooking, let cool for five minutes on tray then slide parchment paper and tart onto a cooling rack. Let cool another 20 minutes before slicing. Serve with vanilla ice cream.