White Peach Frangipane Galette ~ galettes are wonderfully casual desserts perfect for cooks who don’t think they can manage pies. No worries, pie was never this easy, this crisp, or this irresistible.
I’m not sure why but I was never particularly a ‘galette person‘…I think I thought of them as sort of spartan compared to other desserts. So this is a departure for me, and a lucky discovery ~ I could have gone my whole life not knowing what I was missing.
I’m going to call this out right at the start, the crust in this recipe is extra special, and it’s the main reason you should drop everything and make this galette. Like today. It’s buttery and crisp, almost like a puff pastry experience without all the work. Whether you think you’re a ‘galette person‘ or not, you won’t regret making this.
The layer of frangipane and thinly sliced peaches is just right with the fabulous crust, they complement each other perfectly. I used white peaches because I love them, and that’s what I had, but you know the drill…use any stone fruit you like.
What’s the difference between white and yellow peaches?
- White peaches look the same as yellow peaches on the outside, but inside their flesh can range from white to pale yellow, to rosy pink.
- White peaches are more delicately flavored, less acidic, and sweeter than the yellow variety. They have subtle floral and berry overtones.
- White peaches have a more delicate texture, too, so they’re best for recipes where they won’t be cooked for a long period, like this galette.
- White peaches are mostly grown in California, and they’re in season from May to September. .
The very simple buttery galette dough, or pâte brisée, is a gorgeous dough that bakes up crisp and tender. It’s from the great Alice Waters, and it’s flawless, so don’t be afraid of it.
Tip: I roll the dough right on the parchment paper that I’m going to bake the galette on. This way there’s no sticking issues, and I can just transfer the dough to the baking sheet easily
The second best thing about this galette is the layer of frangipane between the dough and the peaches. Frangipane is the most intoxicating filling made with butter, sugar, eggs, and almonds, I love it. It only takes a few seconds to whip up, and makes this dessert just a tad richer and more special.
The sliced peaches get arranged on top, and the dough is brought up around them. Just pinch it down any which way, no need to be super neat.
This white peach frangipane galette is the kind of dessert that’s actually fun to make, the pressure is off, because imperfect is exactly what you’re going for!
Make this peach frangipane galette your own ~
- Make it with yellow peaches!
- Make it with different fruit ~ ue any fruit you like for the center of this galette…berries and other stone fruit work well. Try apples or pears in fall, and cranberries in winter.
- Make it with goat cheese instead of frangipane for a sweet/savory tart. Garnish with fresh thyme after baking.
- Make it for breakfast or brunch ~ serve it with Greek yogurt, mascarpone cheese, or creme fraiche.
- Make it simpler ~ leave out the frangipane.
White Peach Frangipane Galette
- 3-4 ripe but firm white peaches
- 1 Tbsp ground almonds
- 1 Tbsp sugar
- 1 cup all purpose flour
- 1 tsp sugar
- 1/4 tsp salt
- 6 Tbsp cold unsalted butter, cut in cubes
- 4 Tbsp cold water
- 2 Tbsp unsalted butter, melted (for brushing)
- 1 Tbsp sugar, for sprinkling
- 3 Tbsp unsalted butter, soft
- 1/2 cup ground almonds or almond meal
- 1/4 cup sugar
- 1 large egg
- 1/2 tsp almond extract
- 1 Tbsp honey
- 1 Tbsp apricot jam or white grape jelly
- To make the crust, put the flour, sugar, and salt in the bowl of a food processor. Pulse to combine.
- Add the cold cubed butter and pulse about 25 times, until the butter is incorporated and the mixture is crumbly. Then, pulse again while drizzling in the cold water and then process briefly until the dough just comes together in one lump. If this doesn’t happen in about 15 seconds, add a touch more cold water. Turn out onto a floured surface and bring together into a flat disk. Wrap in plastic and refrigerate for at least an hour. (You can do this the day before if you like.)
- To make the frangipane whisk or process all the ingredients together until fluffy and creamy.
- Tear off a piece of parchment paper the size of your baking sheet and set the chilled disk of dough in the center. Using flour as needed to prevent sticking, roll the dough out to a 14 inch oval. If you experience sticking, top the dough with waxed paper or plastic wrap.
- Preheat oven to 400F.
- Transfer the paper with the dough to your baking sheet.
- Spoon the frangipane over the dough, leaving a 1 1/2 inch border all around.
- Arrange the peach slices in one layer (tightly fitted) over the top of the frangipane. Mix the ground almonds and sugar and sprinkle over the peaches.
- Bring the outer part of the dough up over the edge of the peaches to form a rustic crust, folding to fit. Don’t worry about being super neat. Brush the outer crust with melted butter and sprinkle with sugar.
- Bake for about 35 minutes or until the crust is golden brown. Tent with foil if the crust seems to be getting too browned toward the end of baking. Note: make sure your oven is up to 400F before baking.
- If using the glaze, mix and melt the honey and jam together in the microwave and brush lightly over the peaches.
- Let cool slightly before slicing.