Peach Frangipane Galette

By • August 22, 2011 • 14 Comments

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Author Notes: 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. - alexandracooksAlexandra Stafford

Food52 Review: 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! - coloterpcoloterp

Serves 6 to 8

Galette Dough

  • 2.5 cups All-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon table salt
  • 16 tablespoons unsalted butter
  • ice water (about a 1/2 cup + 2 T.)
  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

  • 1/2 cup almond paste
  • 1/4 cup sugar
  • 4 tablespoons butter, room temperature
  • 1 tablespoon rum
  • 1 egg
  • 1.5 pounds peaches, cut into ½-inch thick slices
  • 1 tablespoon butter, melted
  • 1 tablespoon sugar
  • vanilla ice cream for serving
  1. Make 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.
  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.
  3. Spoon the frangipane in center of tart and spread toward the edges, leaving a 2-inch border all the way around. Arrange the fruit in concentric circles over the frangipane.
  4. Preheat the oven to 400ºF. 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 with butter and sprinkle sugar over entire tart. Place in the oven for 35-45 minutes or until crust is golden. Let cool for five minutes on tray then slide parchment paper and tart onto a cooling rack. Let cool another 20 minutes before slicing.
  5. Serve with vanilla ice cream.
Jump to Comments (14)

Comments (14) Questions (1)

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12 months ago Paulaob

Are the amounts of filling ingredients listed for one galette? I noticed dough is divided in half. Can dough recipe be halved? Thanks.

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12 months ago Lisakb

Yes, though I'm an experience baker, I found the direction to divide the dough confusing since there is no mention of rolling a 2nd crust. Glad I decided to look up the recipe again before rolling out the dough. I will have enough crust for the Italian plums I have on hand, too. :)

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about 1 year ago citizenstx

Delicious! But why did you give directions for making two crusts when only one is needed?

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over 1 year ago biqibiqi

it's SO true about the recipe. i made this dough auditioning for a kitchen once and the pastry chef asked me for the recipe. i was like "are you serious? i just found it off someone's blog!" hahahaha

Astafford

over 1 year ago Alexandra Stafford

Oh, I love it. I know, it is so good. I can't wait for stone fruit galette season!

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almost 2 years ago lisina

this is one of the best crust recipes i've ever found and i use it all the time. it is also WONDERFUL with whole wheat flour, you just need to add a little more water. thanks alexandracooks--such a gift!

Astafford

almost 2 years ago Alexandra Stafford

Lisina — so happy to hear this! I love it too. Use it for everything from galettes to tarts to pies, etc. Thanks for the tip on the whole wheat flour, too. I'm going to try that for my Thanksgiving pies.

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about 2 years ago (]Celia[)

Apricots work fantastically too. This is my new summer dessert favorite!

Astafford

about 2 years ago Alexandra Stafford

Jeanmarieok — may I ask (if you have time) how you made the homemade frangipane? Did you grind your own almonds?

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over 2 years ago jeanmarieok

I made it with mangos, and homemade frangipane, and it was a huge hit. Served with a side of lime creme anglais.

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about 3 years ago student epicure

gorgeous!!!

Twittah

about 3 years ago Brianne Du Clos

Oh, yum. These are gorgeous. And I am obsessed with frangipane!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Really beautiful, love all the flavors.

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about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Mmm, yum. Delicious! Love the frangipane + peaches. And the touch of rum is such a good idea! ;o)