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Perfect Peach Galette Recipe with Almond Frangipane and Honey Drizzle

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A simple yet indulgent peach galette featuring a flaky crust, creamy almond frangipane, juicy peaches, and a honey drizzle. Perfect for summer gatherings and easy homemade dessert.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1 tablespoon granulated sugar (optional)
  • 1/2 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water, chilled
  • 6 tablespoons (85g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (60g) ground almonds (almond meal)
  • 2 tablespoons (16g) all-purpose flour
  • 1 large egg, room temperature
  • 1/2 teaspoon almond extract (optional)
  • 4 to 5 medium fresh ripe peaches (about 1 1/2 pounds or 700g), peeled, pitted, and sliced
  • 2 tablespoons granulated sugar (for tossing peaches)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 2 tablespoons honey (wildflower honey recommended)
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons sliced almonds, toasted

Instructions

  1. Make the crust: In a large bowl, whisk together sifted flour, sugar, and salt. Add cold cubed butter and cut into the flour mixture until it resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, tossing gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the almond frangipane: Cream softened butter with sugar until light and fluffy. Mix in ground almonds, flour, egg, and almond extract until smooth. Cover and chill until ready to assemble.
  3. Prepare the peaches: Peel, pit, and thinly slice peaches. Toss with sugar, lemon juice, and cornstarch. Set aside for 10 minutes to macerate.
  4. Roll out the dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet. Repair any cracks gently.
  5. Assemble the galette: Spread almond frangipane evenly over dough, leaving a 2-inch border. Arrange peach slices over frangipane in concentric circles, slightly overlapping. Fold dough edges over peaches, pleating as you go. Brush dough border with egg wash.
  6. Add finishing touches: Sprinkle sliced almonds over peaches and crust edges.
  7. Bake: Preheat oven to 375°F (190°C). Bake galette for 40 to 45 minutes until crust is golden and peach juices bubble. Cover edges with foil halfway through if browning too fast.
  8. Drizzle honey: After baking and cooling about 10 minutes, drizzle honey over warm peaches.
  9. Cool and serve: Let galette cool at least 30 minutes before slicing. Serve warm or at room temperature.

Notes

Keep butter and dough cold for a flakier crust. Use ripe but firm peaches to avoid mushiness. Don’t overwork the dough to prevent toughness. Cover crust edges with foil if browning too quickly. Toast sliced almonds before sprinkling for extra flavor. Cornstarch helps prevent soggy crust from juicy peaches. Rustic cracks in dough are part of the charm.

Nutrition

Keywords: peach galette, almond frangipane, honey drizzle, summer dessert, easy galette, homemade dessert, flaky crust, fruit galette

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