Name: Peach Galette With Frangipane
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 1/2 cup all purpose flour; 6 tbsp unsalted butter (about 4/5 of the stick of butter); 6 tbsp sour cream; 2 - 3 tbsp icing sugar; 1 tsp baking soda (or baking powder); pinch of salt; 3 peaches; 3 tbsp brown sugar; 3 tbsp butter (at room temperature); 1 egg; 1/2 cup almond flour

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Nothing beats the smell of freshly baked Peach Galette with a Frangipane Cream. Sweet, aromatic, and delicious seasonal peaches create the best summer dessert.

This recipe takes me back to my childhood. My mom used to bake us a lot of pastries, from Cherry Pie, Blueberry Cheesecake Muffins, Strawberry Pound Cake, Plum Cobler, and many more goodies.

Galette is a kind of bakery that may sound hard to make, but when you try, you get quickly convinced how easy it is to make and how finger-licking it is to enjoy. I like galettes, and usually, during the summer, which is always rich in versatile fruits and vegetables, I make either sweet or sour ones. Galettes are great for picnics and parties, as well as for kids who don’t eat fruits.

Peach galette is simply fabulous. It is an excellent substitute for pies and other pastries. The colors, the smell, and the taste are great. Combined with frangipane cream, the peach galette creates a high couture dessert. I can definitely say that this pastry is one of my weaknesses.

Galettes are easily customizable and can be healthy desserts that almost everyone enjoys.

How to Make Galette Dough?

After several attempts to make perfect dough for the fruity galette, I stopped on the dough made on the basis of sour cream. This dough turns out crumbly, has a slight layering and lasts for a long time. Although to ensure the flaky crust, I have added frangipane (almond cream) before topping with fruits. This will avoid a soggy crust resulting from all those juicy fruits. By the way, about the frangipane or almond cream, please read below. Let’s first talk about this perfect dought.

The dough made on sour cream is so versatile. It can be used for biscuits, cakes, crust, tarts, etc. Use the dough chilled for at least 30-60 minutes. However, you can also refrigerate it for up to 3 days. It is rich, tender, and super easy to work with.

To save some calories, you can substitute sour cream for yogurt.

The dough on sour cream is pretty simple to prepare and does not need any kitchen robot. I like to knead this kind of pastry with my hands as it can be easily over-mixed in the kitchen robot. However, due to the lack of time, more and more often, I start to use a food processor.

In a mixing bowl, combine sifted all-purpose flour, salt, baking soda, and icing sugar. Then rub into dry ingredients grated cold unsalted butter. Next, add sour cream and knead the dough. Pat the ball of dough into a disk and wrap it in a cling film. Send it to the refrigerator to chill for 30 to 60 minutes.

Frangipane – Almond Cream:

Frangipane is also known as almond cream. It is a light and, at the same time, rich flavored almond filling often used in bakeries. Frangipane requires only four simple ingredients and is ready in some minutes. This almond cream is a great basic for tarts, galettes, pastries, and cakes baked with fresh fruits.

If you didn’t find almond flour, make it by yourself. First, toss nuts. This time I had some almond flakes. Once you have nuts nicely browned, grind them in a food processor.

Place the almond flour, soft butter, sugar, and egg in the bowl of your mixer. Beat for about 5 minutes on medium speed to cream them together. You will get a light and fluffy cream. Set aside.

How to make Peach Galette with a Frangipane cream?

This is the best fruit galette recipe – crisp and flaky crust, smooth filling, and fresh and flavorful peaches. I like to make galette in summer when the freshest fruits are ripped, sweet, and colorful. Definitely, it is a summer dessert with less fuss but a delicious and lingering final. This peach galette is my weakness, especially topped with a scoop of vanilla ice cream.

Preheat your oven to 400°F.

Wash and dry some sweet peaches. Slice them. Watch the video below:

Roll the dough. Set the chilled dough between two sheets of parchment paper. This is an easy method to roll the dough with less mess. The dough is pliable and fatty, so it will not stick to the paper. Roll the dough into a 12- to 14-inch round. Remove the top layer of parchment paper. Spoon the frangipane cream into the circle’s center, leaving about a 2-inch border. Arrange the peach slices nicely. Fold the border of the dough over the peaches, pleating slightly to create nice edges.

Beat one yolk with a spoon of water and brush the edges. Drizzle the remaining egg mixture over the filling. Sprinkle some almond flakes over the galette.

Send to the preheated oven and bake for 40-45 minutes or until golden brown.

Once baked, let it rest for about ten minutes, then serve. Do not forget to add a scoop of vanilla ice cream. I assure you, it tastes like heaven, especially when it melts a little over a warm slice of the peach galette.