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Perfect Honey-Kissed Peach Galette Recipe with Easy Almond Frangipane

honey-kissed peach galette - featured image
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A rustic galette featuring fresh peaches glazed with honey atop a creamy almond frangipane filling, all encased in a flaky, buttery crust. This dessert balances nutty richness with juicy sweetness for a perfect summer treat.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 1/2 cup (115 g) unsalted butter, cold and cut into small cubes
  • 1 tablespoon granulated sugar (optional)
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice water
  • 1/4 cup (57 g) unsalted butter, softened
  • 1/3 cup (65 g) granulated sugar
  • 1/2 cup (50 g) almond flour
  • 1 large egg, room temperature
  • 1/2 teaspoon almond extract
  • 1 tablespoon all-purpose flour
  • 4–5 medium fresh peaches, ripe but firm, sliced thin (about 4 cups / 600 g)
  • 2 tablespoons honey (preferably local or wildflower)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons sliced almonds
  • Additional honey for drizzling after baking (optional)

Instructions

  1. Prepare the Galette Dough: In a food processor, combine 1 1/4 cups all-purpose flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Pulse a few times to mix. Add 1/2 cup cold unsalted butter cubes and pulse until mixture resembles coarse crumbs with pea-sized bits of butter. Slowly add 3-4 tablespoons ice water, one at a time, pulsing until dough just starts to come together. Avoid over-processing. Turn dough onto plastic wrap, form into a disc, wrap tightly, and chill for at least 30 minutes.
  2. Make the Almond Frangipane: In a bowl, beat 1/4 cup softened butter with 1/3 cup sugar until light and creamy (about 2 minutes). Add 1 large egg and 1/2 teaspoon almond extract, mixing well. Fold in 1/2 cup almond flour and 1 tablespoon all-purpose flour until smooth. Cover and refrigerate until ready to use.
  3. Prepare the Peach Filling: Slice 4-5 ripe peaches thinly (about 4 cups). Toss gently with 2 tablespoons honey, 1 tablespoon fresh lemon juice, and 1/4 teaspoon ground cinnamon if using. Set aside to macerate for 10 minutes.
  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. Spread the almond frangipane evenly over the dough, leaving a 2-inch border free.
  5. Assemble the Galette: Arrange peach slices over the frangipane in overlapping layers, keeping them within the border. Fold edges of dough over peaches, pleating gently to create a rustic edge. Brush exposed dough with egg wash and sprinkle sliced almonds around the border.
  6. Bake: Place galette in preheated oven at 375°F (190°C) for 40-45 minutes, until crust is golden and peaches are bubbly and caramelized. Cover edges loosely with foil if they brown too quickly.
  7. Finishing Touch: Remove from oven and let cool on pan for at least 15 minutes. Drizzle extra honey over top if desired before serving.

Notes

Keep butter and water cold for a flaky crust. Chill dough at least 30 minutes before rolling. Use ripe but firm peaches for best texture. Cover galette edges with foil if browning too fast. Almond extract adds essential nutty aroma but can be substituted with vanilla extract. Dough and frangipane can be prepared up to 24 hours ahead and refrigerated. For gluten-free, substitute flours accordingly; for dairy-free, use plant-based butter alternatives.

Nutrition

Keywords: peach galette, almond frangipane, honey glaze, summer dessert, rustic tart, easy galette recipe, fresh peaches, flaky crust

Find it online: https://zestynora.com/perfect-honey-kissed-peach-galette-recipe-with-easy-almond-frangipane/