Serves a Crowd

Peach Frangipane Galette

August 22, 2011
9 Ratings
  • Prep time 1 hour 10 minutes
  • Cook time 45 minutes
  • Makes 2 10-inch galettes
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.

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. —Alexandra Stafford

Test Kitchen Notes

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 —coloterp

What You'll Need
  • Galette Dough
  • 2 1/2 cups All-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon table salt
  • 16 tablespoons unsalted butter
  • 1/2 cup ice water (plus 2 T)
  • Frangipane and Tart Assembly
  • 1/2 cup almond paste
  • 1/4 cup sugar
  • 4 tablespoons butter, room temperature
  • 1 tablespoon rum
  • 1 egg
  • 1 1/2 pounds peaches, cut into ½-inch thick slices
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1 pint vanilla ice cream for serving
  1. Galette Dough
  2. 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.
  1. Frangipane and Tart Assembly
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Repeat tart assembly with remaining dough, frangipane, peaches, butter and sugar.
  7. 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.

See what other Food52ers are saying.

  • Jennifer Uzumcu
    Jennifer Uzumcu
  • Sue and the City
    Sue and the City
  • Polly Waltner
    Polly Waltner
  • Strudel
  • lisina
I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.

42 Reviews

Jennifer U. July 24, 2023
Used Georgia peaches in this galette they were sweet on their own. The frangipane was terrific but would be best with sour cherries in the galette. The crust turned out to be one of my best. Overall, this one is a keeper.
[email protected] September 26, 2022
I have made many pies but never a galette. I wanted to make something that was a bit special and the frangipane and rum add so much depth. My person said it was the best they had ever had. I’m making a pear version next(:
Jc August 21, 2021
I made this last night and we all enjoyed it. Made one with peaches only and one with peaches, apricots and figs omitted the rum and used about half the butter in the frangipane due too the comments about the cream being too runny. The crust is stellar.
judy August 20, 2021
Planning to make this tonight as I have a couple of nice nectarines and a plum. I do not have almond paste. I am going to make a mix of 4 oz cream cheese, 1 egg a couple of Tbsp sugar, 2 tsp flour and 1/2 tsp almond extract for flavor. I have done this with other fruit desserts and danish. Works well, and no need for almond paste. But I wanted the basic recipe guideline. This will do nicely. Thanks.
Paulaob November 14, 2018
I’ve commented a couple of times already how much I like this recipe. The dough freezes well. I know this because I found a (well wrapped ) package of the dough in my freezer from last fall. I was going to toss it, but decided to make an apple galette with it. My mother declared it the best one I’ve ever made! I wouldn’t recommend keeping it around that long, but nice to know it freezes well.
Sue A. September 9, 2018
This is the best pastry crust for tarts, galettes, and pies. I was always afraid to try making my own crusts but decided to give it a go with this one and I’m so happy I did. I get rave reviews and have used all kinds of fruits, fresh or frozen, and with or without the Frangipane... although the Frangipane is outstanding. This is my signature dessert! Thanks, Alexandra!
Alexandra S. September 9, 2018
I'm so happy to hear this Sue! I still make this one all the time, and I make it every season — apples in the fall, rhubarb in the spring, peaches and nectarines and pluots in the summer ... it's so versatile. So glad you like this one, too!
Paulaob June 3, 2017
I have made this numerous times. I agree that the frangiapane is thin. I did try the suggestion of adding almond flour. I used bobs red mill superfine. Since almond paste comes in 7 ounce tubes, I use half of the tube with the addition of the almond flour. I also add a little almond extract. This way I have enough almond paste left to make this recipe again. I have used peaches, apples and cherries. Always gets rave reviews.
Alexandra S. June 3, 2017
So happy to hear this! I love apples, too. Never tried cherries—now is the time!
Ant August 30, 2016
definitely saving this recipe. would have liked the frangipane to be a bit thicker.
Alexandra S. August 30, 2016
So happy to hear this! one tip: if you have almond flour on hand, you can correct the consistency by adding spoonfuls of it to the purée.
Jenny July 9, 2016
This sounds like a fantastic galette. Can I make it without the frangipani? I do love it but am not sure where to find almond paste and want to work with what I have on hand. If so, do your commend I do anything with the peaches before layering?
Alexandra S. July 9, 2016
You absolutely can! Just follow the recipe exactly the same but omit the frangipane. Good luck! I love this tart with or without the frangipane.
Renee B. March 12, 2016
My husband plans to make this today with Pink Lady apples to bring to a dinner party tonight. Should the apples be peeled or would the peels be tender enough? The visual contrast is pretty but we don't want pretty at the expense of texture.
Alexandra S. March 14, 2016
Renee, what did you end up doing? I'm sorry I'm just getting this...was out of town for the weekend. I usually peel the apples for galettes, but I do think the skin looks pretty and don't think it harms the texture (though I do prefer it without). Hope it turned out well!
Renee B. March 15, 2016
Thanks for following up, Alexandra. My husband did decide to peel the apples but ran out of time so didn't make it! One of us will.
Alexandra S. March 15, 2016
Ha! Very familiar with that scenario :) Hope the tart materializes sometime soon!
Polly W. September 7, 2015
I froze the unbaked tart and then baked at a higher temp initially and slid it with the parchment onto a hot baking stone. Lovely recipe. Thanks!
Alexandra S. September 7, 2015
Wow, fantastic! So great to hear this, Polly. I need to use my freezer more, especially this time of year.
Polly W. September 3, 2015
Can I assemble the galettes and then freeze to bake later. I do this often with apple, berry and cherry pastries but was not sure if the peaches would do as well!?
Alexandra S. September 3, 2015
I can't say for sure because I've never tried, but given the success you've had with the fruits you've named, I don't see why not. I have to admit I am not the best freezer, so my instincts aren't great here. I do worry a little bit about peaches — their flesh is a little more delicate I think, right? Sorry for thinking out loud here...wish I could be more definitive.
Terry D. August 20, 2015
I presumed the recipe was for 2 tarts, so I only used half of the frangipane and half of the peaches in one of the crusts. I'm not sure how you would fit all of either in one crust and still be able to fold it over. That's a lot of frangipane, not a thin layer! It was delicious even halved.
Alexandra S. August 24, 2015
Yes, you are absolutely correct. I will adjust the recipe now. Glad you thought to halve it! And that it was delicious :)
Strudel March 8, 2015
One more will it hold up to make a day ahead?
Alexandra S. March 8, 2015
This is definitely best served fresh. It doesn't have to be hot — I actually really like it at room temperature, and I even like it a day later (like at breakfast), but the crust does start losing its crispness after about a day. That said, you could certainly reheat it at 350ºF for about 15 minutes before serving — this would definitely help freshen it up a bit if you need to make it in advance.
Strudel March 8, 2015
It's not peach season, will apples work equally as well?
Alexandra S. March 8, 2015
Yes! Apples are delicious here.
Paulaob September 30, 2013
Are the amounts of filling ingredients listed for one galette? I noticed dough is divided in half. Can dough recipe be halved? Thanks.
Alexandra S. March 8, 2015
Yes, definitely — sorry just seeing these comments! Dough can be halved, I just find it's easier to make the whole recipe and then freeze one of the discs of dough for a future use.
Lisakb September 19, 2013
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. :)
citizenstx July 2, 2013
Delicious! But why did you give directions for making two crusts when only one is needed?
Alexandra S. March 8, 2015
Hieee, sorry to just be seeing these comments! Dough can be halved, I just find it's easier to make the whole recipe and then freeze one of the discs of dough for a future use.
biqibiqi June 14, 2013
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
Alexandra S. June 16, 2013
Oh, I love it. I know, it is so good. I can't wait for stone fruit galette season!
lisina October 28, 2012
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!
Alexandra S. October 31, 2012
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.