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Rustic Fresh Peach Galette with Creamy Almond Filling

rustic fresh peach galette - featured image
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A rustic and indulgent peach galette featuring a flaky crust layered with a creamy almond filling that soaks up juicy peach flavors, perfect for summer gatherings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, preferably unbleached
  • ½ cup (113g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar
  • 3 to 4 tablespoons cold water
  • ¼ teaspoon salt
  • ½ cup (50g) almond flour
  • ¼ cup (60ml) heavy cream (can substitute coconut cream for dairy-free)
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 4 to 5 medium fresh ripe peaches (about 1 pound/450g), thinly sliced
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon all-purpose flour
  • Raw sugar or turbinado sugar (optional, for sprinkling on crust before baking)
  • Powdered sugar (optional, for dusting after baking)

Instructions

  1. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 tablespoon granulated sugar, and ¼ teaspoon salt.
  2. Add ½ cup cold cubed unsalted butter and cut into the flour using a pastry cutter or food processor until mixture resembles coarse crumbs with pea-sized bits.
  3. Slowly add 3 to 4 tablespoons cold water, mixing gently until dough just comes together. Do not overwork.
  4. Wrap dough in plastic and chill for at least 30 minutes.
  5. In a small bowl, combine ½ cup almond flour, 2 tablespoons granulated sugar, ¼ cup heavy cream, ½ teaspoon vanilla extract, and ¼ teaspoon almond extract if using. Mix until smooth and slightly thickened. Set aside.
  6. Thinly slice 4 to 5 ripe peaches. In a medium bowl, toss peaches with 2 tablespoons brown sugar, ½ teaspoon cinnamon, 1 tablespoon fresh lemon juice, and 1 teaspoon all-purpose flour.
  7. On a lightly floured surface, roll chilled dough into a rough 12-inch circle about ⅛ inch thick. Transfer to a parchment-lined baking sheet.
  8. Spread almond filling evenly over dough, leaving a 2-inch border.
  9. Arrange peach slices in a single layer over almond cream, overlapping slightly but not too thick.
  10. Fold edges of dough over peaches, pleating as needed to hold filling.
  11. Optional: brush dough edges with cream or lightly beaten egg and sprinkle with raw sugar.
  12. Bake at 375°F (190°C) for 35-40 minutes until crust is golden and peaches are bubbly. Cover edges with foil if browning too fast.
  13. Let galette cool for 15-20 minutes before slicing. Dust with powdered sugar if desired.

Notes

Keep butter and water cold to ensure flaky crust. Do not overfill with peaches to avoid soggy crust. Use almond cream layer to absorb juices. Cover crust edges with foil if browning too quickly. Chill dough at least 30 minutes before rolling. For dairy-free, substitute heavy cream with coconut, almond, or oat cream. Gluten-free flour can replace all-purpose flour in crust with slight texture changes.

Nutrition

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

Find it online: https://oracooks.com/rustic-fresh-peach-galette-recipe-with-creamy-almond-filling-easy-perfect-dessert/