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Perfect Rustic Peach Galette with Creamy Almond Filling

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A rustic yet elegant peach galette featuring a flaky crust, creamy almond filling, and juicy peaches. This easy homemade recipe is perfect for summer and delivers a delightful balance of textures and flavors.

Ingredients

Scale
  • 1 1/4 cups (155g) all-purpose flour
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 8 tbsp (113g) unsalted butter, cold and cubed
  • 3–4 tbsp ice water
  • 1/2 cup (50g) almond flour
  • 3 tbsp heavy cream or half-and-half
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 4–5 ripe peaches, peeled and sliced (about 4 cups or 600g)
  • 2 tbsp brown sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch
  • 1 tsp cinnamon (optional)
  • 1 egg, beaten
  • Coarse sugar for sprinkling

Instructions

  1. Make the crust: In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and cut into flour using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice water, stirring until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the almond filling: In a small bowl, combine almond flour, heavy cream, sugar, vanilla extract, and a pinch of salt. Stir until smooth and creamy. Set aside.
  3. Prep the peaches: Peel and slice peaches. Toss with brown sugar, lemon juice, cornstarch, and cinnamon if using. Let sit while rolling out dough.
  4. Roll out the dough: On a lightly floured surface, roll chilled dough into a rough 12-inch circle. Transfer to a parchment-lined baking sheet.
  5. Assemble the galette: Spread almond filling evenly over dough, leaving a 2-inch border. Arrange peach slices on top, overlapping slightly. Fold dough edges over fruit, pleating to create a rustic border.
  6. Finish and bake: Brush dough edges with beaten egg and sprinkle coarse sugar on top. Bake at 375°F (190°C) for 40-45 minutes until crust is golden and filling bubbly. Tent with foil if edges brown too quickly.
  7. Cool and serve: Let galette cool at least 15 minutes before slicing. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Keep all ingredients cold for a flaky crust. Do not overwork the dough to avoid toughness. Use almond flour in the filling to prevent soggy crust. If edges brown too fast, tent with foil. Let galette rest before slicing to set filling. For dairy-free, substitute vegan butter and coconut cream. For gluten-free, use almond flour crust blends.

Nutrition

Keywords: peach galette, rustic galette, almond filling, summer dessert, flaky crust, homemade galette, fruit tart

Find it online: https://bakebelle.com/perfect-rustic-peach-galette-with-creamy-almond-filling-easy-homemade-recipe/