Peach Frangipane Galette with Brown Sugar Crust
A rustic, free-form peach galette with a brown sugar crust and an almond filling underneath the fruit.Baked on a hot sheet pan for a crisp bottom crust every time.
Servings: 8
Calories: 613kcal
Ingredients
For the pastry
- 2 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- ⅓ cup light brown sugar
- 1 egg yolk
- 1 tablespoon cold water
- 1 beaten egg for brushing
- 2 tablespoon demerara sugar for sprinkling
For the filling
- 3 ½ tablespoon softened butter
- ¼ cup light brown sugar
- 1 large egg
- 1 cup ground almonds
- 5 to 6 ripe peaches thinly sliced
- Juice of ½ lemon or ½ lime
- 1 teaspoon vanilla extract or vanilla bean paste
- 3 tablespoon powdered sugar
- Vanilla ice cream or whipped cream for serving
Instructions
- Make the pastry. Mix the flour, cold cubed butter, and brown sugar together, either by hand or in a food processor, until the mixture looks like coarse crumbs with pea-sized bits of butter still visible. Add the egg yolk and cold water, then mix just until a dough comes together. Wrap in plastic and chill for 30 minutes.2 cups all-purpose flour, 1 cup cold unsalted butter, cubed, ⅓ cup light brown sugar, 1 egg yolk, 1 tbsp cold water
- Make the almond filling. While the dough chills, beat the softened butter and brown sugar together until smooth. Mix in the egg, then fold in the ground almonds until fully combined.3 ½ tbsp softened butter, ¼ cup light brown sugar, 1 large egg, 1 cup ground almonds
- Prepare the peaches. In a bowl, gently toss the sliced peaches with the lemon or lime juice, vanilla, and powdered sugar until evenly coated. Let this sit while the oven heats, since it draws out some juice and softens the fruit slightly.5 to 6 ripe peaches, Juice of ½ lemon or ½ lime, 1 tsp vanilla extract or vanilla bean paste, 3 tbsp powdered sugar
- Preheat the oven. Set the oven to 400°F (200°C), or 350°F (180°C fan). Place a large baking sheet inside while it heats, so it's already hot when the galette goes in.
- Roll the pastry. Roll the chilled dough into a 14-inch (35cm) circle, roughly ¼ inch (5mm) thick. Spread the almond filling over the center, leaving a 2-inch border of bare pastry around the edge.
- Add the peaches. Arrange the peach slices over the almond filling in an even layer, slightly overlapping if needed.
- Fold and finish. Fold the bare pastry edges up and over the fruit, pleating as you go and leaving the center exposed. Brush the folded pastry with the beaten egg and sprinkle with demerara sugar.1 beaten egg, 2 tbsp demerara sugar
- Transfer to the hot sheet. Carefully slide the galette, parchment and all, onto the preheated baking sheet.
- Bake. Bake for 30 to 35 minutes, until the pastry turns deep golden and the peaches look tender when pierced.
- Cool and serve. Let the galette cool for 10 to 15 minutes before slicing. Serve warm or at room temperature with vanilla ice cream or whipped cream.Vanilla ice cream or whipped cream
Video
Nutrition
Calories: 613kcal | Carbohydrates: 59g | Protein: 10g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 256mg | Potassium: 328mg | Fiber: 4g | Sugar: 30g | Vitamin A: 1260IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 3mg
