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Perfect Brown Sugar Peach Galette Recipe with Almond Frangipane and Honey Drizzle for Easy Summer Dessert

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A rustic yet refined summer dessert featuring a flaky galette crust, moist almond frangipane, juicy peaches, and a sticky honey drizzle. Quick and easy to make, perfect for spontaneous gatherings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) cold unsalted butter, cubed
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 4 to 6 tablespoons ice water
  • ½ cup (50g) almond flour
  • 4 tablespoons (57g) softened unsalted butter
  • ⅓ cup (70g) packed brown sugar
  • 1 large egg, room temperature
  • ½ teaspoon almond extract
  • 1 tablespoon all-purpose flour
  • 4 to 5 medium fresh peaches, peeled and sliced (about 4 cups / 600g)
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon (optional)
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • 2 tablespoons honey
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons toasted sliced almonds (optional)

Instructions

  1. Make the dough: In a large bowl, whisk together flour, granulated sugar, and salt. Add cold butter cubes and cut in with a pastry cutter or pulse in a food processor until mixture resembles coarse crumbs with pea-sized butter pieces.
  2. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Form into a flat disc, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the almond frangipane: Cream softened butter with brown sugar until smooth. Beat in egg and almond extract. Stir in almond flour and all-purpose flour until combined. Cover and chill until ready.
  4. Prep the peaches: Peel and slice peaches. Toss gently with brown sugar, cinnamon (if using), lemon juice, and vanilla extract. Set aside to macerate while dough chills.
  5. Roll out the dough: Lightly flour work surface and rolling pin. Roll chilled dough into a 12-inch circle about ⅛ inch thick. Transfer to parchment-lined baking sheet. Pinch cracks gently. Brush edges lightly with egg wash.
  6. Spread the frangipane evenly over the dough center, leaving a 2-inch border.
  7. Arrange peach slices over the frangipane in an overlapping circular pattern. Fold edges of dough up and over filling, pleating to create rustic edge. Brush crust edges with egg wash.
  8. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and filling bubbly. Tent with foil if crust browns too fast.
  9. Remove from oven and immediately drizzle honey over warm peaches. Sprinkle with toasted sliced almonds if using. Let cool 15-20 minutes before slicing.

Notes

Keep butter cold and use ice water to ensure a flaky crust. The almond frangipane prevents soggy crust by absorbing peach juices. If peaches release too much juice, drain excess before layering. Tent crust with foil if browning too fast. Drizzle honey while galette is warm but not hot. Toast sliced almonds just before garnishing for best flavor and crunch.

Nutrition

Keywords: peach galette, almond frangipane, summer dessert, honey drizzle, easy galette, flaky crust, peach dessert, rustic dessert

Find it online: https://dahliadishes.com/perfect-brown-sugar-peach-galette-recipe-with-almond-frangipane-and-honey-drizzle-for-easy-summer-dessert/