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Perfect Fresh Peach Galette Recipe with Almond Frangipane and Honey Drizzle

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A rustic and easy homemade dessert featuring a flaky crust, rich almond frangipane, tender fresh peaches, and a sweet honey drizzle. Perfect for seasonal celebrations and casual gatherings.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour
  • 10 tablespoons (140 g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar (for crust)
  • ¼ teaspoon salt
  • 3–4 tablespoons ice water
  • ½ cup (50 g) almond flour
  • 4 tablespoons (56 g) unsalted butter, softened
  • ⅓ cup (67 g) granulated sugar (for frangipane)
  • 1 large egg (room temperature)
  • ½ teaspoon almond extract
  • 1 tablespoon all-purpose flour (for frangipane)
  • 4 medium fresh ripe peaches (about 1 lb or 450 g), sliced thinly
  • 2 tablespoons granulated sugar (for peaches)
  • ¼ teaspoon ground cinnamon (optional)
  • 2 tablespoons honey (for drizzling)
  • Optional: 2 tablespoons toasted sliced almonds (for garnish)

Instructions

  1. Make the crust: In a large mixing bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and cut into the flour using a pastry cutter or food processor until mixture resembles coarse crumbs with pea-sized bits of butter.
  2. Add ice water: Drizzle in 3 tablespoons ice water, stirring gently with a fork. Add more water, one teaspoon at a time, until dough just comes together. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare almond frangipane: Beat softened butter and sugar until creamy. Add egg and almond extract, mixing well. Stir in almond flour and flour until smooth. Set aside.
  4. Slice peaches: Wash and thinly slice peaches. Toss with sugar and cinnamon if using. Set aside to macerate.
  5. Roll out dough: On a floured surface, roll chilled dough into a 12-inch circle about ⅛ 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 edges of dough up and over peaches, pleating as needed. Brush crust with beaten egg or milk.
  7. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and peach juices are bubbly. Tent with foil if edges brown too quickly.
  8. Finish with honey: Remove from oven and cool 10 minutes. Drizzle honey over warm galette and sprinkle toasted almonds if desired.
  9. Serve: Slice and enjoy warm or at room temperature.

Notes

Keep ingredients cold for flaky crust. Do not overwork dough to avoid toughness. Slice peaches uniformly for even baking. Drizzle honey after baking to preserve floral notes. Tent with foil if crust browns too quickly. Dough can be made up to two days ahead and chilled. Frozen peaches can be used if fresh are unavailable.

Nutrition

Keywords: peach galette, almond frangipane, honey drizzle, fresh peach dessert, easy peach tart, homemade dessert, seasonal fruit dessert

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