If you’ve got fresh summer peaches, then you need to make this lovely almond peach galette! On the bottom, there’s a layer of frangipane (ground almonds mixed with butter and sugar). Then you top it with loads of fresh peaches kissed with brown sugar and vanilla. Your friends or family will polish off this rustic easy dessert in a flash.
You’ve heard the saying “easy as pie”. Personally, I’ve never thought that pie was that easy … making the crust can be intimidating! And then shaping the edges so they look pretty, or how about those lattice tops? Some people take pie art to a whole other level with fancy carvings or decorative pie crust flowers or leaves.
Well, a galette is the much easier version of pie. And I think it’s very pretty too, in it’s own rustic way. You don’t even need a pie pan! Simply put the crust on a flat rimmed baking sheet. Next, put the toppings in the middle and fold up the edges. Finally, you bake it up and voila! Everyone will swoon over your fabulous dessert-making skills. And they’ll beg you for the recipe.
But shhhh! You really don’t have to tell them it’s totally easier than pie.
What’s Frangipane?
The secret that takes this peach galette from good to ah-mazing status is the layer of almond frangipane hiding under the peaches. A simple paste made ground up almonds, butter, vanilla, egg and sugar, frangipane totally elevates desserts. While the name sounds fancy, it’s incredibly simple to make.
In case you’re curious about the origins of frangipane, according to Bakepedia, frangipane is named after 16th century Italian nobleman Marquis Muzio Frangipani. Frangipani invented a bitter almond-scented fragrance that he used to perfume gloves while he was living in Paris. French pastry chefs were inspired and invented the recipe, which became a classic. Chefs around the world use frangipane in croissants and other pastries. So it’s perfect in a pie. Or rather, in this case, a galette.
This recipe is a cross between Natasha’s Kitchen‘s Peach Galette recipe and my Maple Cherry Frangipane Galette.
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Almond Peach Galette
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 – 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: French
- Diet: Vegetarian
Ingredients
For the frangipane:
- 2 Tablespoons sugar
- 2 Tablespoons butter, softened
- 1/4 cup almond meal
- 1 Tablespoon whole wheat flour
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 of an egg
- A pinch of salt
For the galette:
- 1 pie crust (homemade or store-bought)
- 7 small or 3 – 4 medium peaches, peeled and sliced (about 3 cups sliced)
- 2 Tablespoons whole wheat flour
- 1/4 cup brown sugar
- 1/2 teaspoon EACH: cinnamon and ginger
- 1 teaspoon vanilla
- 1 – 3 teaspoons bourbon or brandy (optional)
- 1/2 Tablespoon butter, cut into small bits
- 1/4 teaspoon salt
Instructions
- In a small bowl, mix together all the frangipane ingredients, saving half the egg for brushing the crust. Set the almond mixture in the fridge to cool down while you prep the peaches. Chilling it a bit makes it easier to handle.
- Fill a medium saucepan mostly with hot water and bring to a boil. Set the peaches in the hot water bath for about 30 seconds, then set on a towel to cool. This makes the peels so easy to slip right off the peaches. Peel and slice the peaches, removing the pits as you go, then set them in a large bowl and toss with the flour, sugar, spices, vanilla and liquor (if using).
- Preheat the oven to 425 F. Roll out the pie crust to a 12 inch circle and set in the middle of a large rimmed baking sheet. Spread the frangipane over the center of the crust, leaving about 2 inches around the edges, then top with peaches, spreading them out to cover the frangipane. Leave any excess juices in the bowl so the galette doesn’t get too soggy. Dot with butter.
- Fold the outside edges of the crust up over the filling, pinching together a bit to hold it in place. Whisk the remaining egg, then brush the top of the crust with it and sprinkle with turbinado sugar (and almond slices, if you have them).
- Bake at 425 F. for 25 – 30 minutes or until the crust is golden brown. Remove from oven and let cool at least 15 minutes before eating.
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 275
Keywords: Galette, Peach, Frangipane, Almond
