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Perfect Rustic Peach and Blueberry Galette with Almond Frangipane

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A simple, rustic galette featuring a flaky buttery crust, nutty almond frangipane, and fresh summer peaches and blueberries. This easy homemade dessert is perfect for summer gatherings and offers a comforting balance of flavors.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150 g)
  • 1 tablespoon granulated sugar (optional)
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter, cold and cubed (113 g)
  • 3 to 4 tablespoons ice water (45–60 ml)
  • 1/2 cup almond flour (50 g)
  • 4 tablespoons unsalted butter, softened (57 g)
  • 1/3 cup granulated sugar (67 g)
  • 1 large egg (room temperature)
  • 1/2 teaspoon pure almond extract
  • 1 tablespoon all-purpose flour (8 g)
  • 3 medium fresh peaches, sliced (about 2 cups, 300 g)
  • 1 cup fresh blueberries (150 g)
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons slivered almonds (optional)
  • 1 tablespoon coarse sugar (like turbinado) 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 food processor until mixture resembles coarse crumbs with some pea-sized bits.
  2. Slowly add ice water, one tablespoon at a time, mixing lightly until dough just comes together. Do not overwork. Gather into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the almond frangipane: Beat softened butter and sugar until creamy. Add egg and almond extract, beating until combined. Stir in almond flour and all-purpose flour until smooth. Cover and refrigerate.
  4. Prepare the fruit filling: Toss sliced peaches and blueberries with sugar, lemon juice, cornstarch, and cinnamon. Let sit for 10 minutes to macerate and thicken.
  5. Roll out the dough on a lightly floured surface into a rough 12-inch circle about 1/4 inch thick. Transfer to a parchment-lined baking sheet.
  6. Spread almond frangipane evenly over the center of the dough, leaving a 2-inch border. Pile the fruit filling over the frangipane.
  7. Fold the dough edges over the filling, pleating to create a rustic border. Brush crust with egg wash and sprinkle with coarse sugar and slivered almonds if using.
  8. Preheat oven to 375°F (190°C). Bake galette for 40 to 45 minutes until crust is golden and fruit filling bubbles. Tent with foil if edges brown too quickly.
  9. Let galette cool for at least 20 minutes before slicing to allow filling to set.

Notes

Keep all ingredients cold for a flaky crust. Chill dough well before rolling. Use cornstarch generously if peaches are very juicy to avoid runny filling. Tent crust with foil if browning too fast. Dough and frangipane can be made ahead and refrigerated. Use gluten-free flour blend for gluten-free option and plant-based butter for dairy-free.

Nutrition

Keywords: peach galette, blueberry galette, almond frangipane, rustic galette, summer dessert, fruit tart, easy dessert, homemade galette

Find it online: https://fuzzyforker.com/perfect-rustic-peach-and-blueberry-galette-recipe-easy-homemade-almond-frangipane-dessert/