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Perfect Fresh Peach Galette Recipe with Almond Frangipane and Vanilla Bean

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A rustic yet refined dessert featuring flaky pastry, velvety almond frangipane, and juicy fresh peaches accented with vanilla bean. Perfect for summer gatherings and easy to prepare in under an hour.

Ingredients

  • All-purpose flour – 1 ¼ cups (150 g), sifted
  • Unsalted butter – 8 tbsp (115 g), cold and cubed
  • Granulated sugar – 1 tbsp (12 g) for crust
  • Salt – ¼ tsp (1.5 g)
  • Ice water – 3 to 4 tbsp (45-60 ml)
  • Unsalted butter – 6 tbsp (85 g), softened
  • Granulated sugar – ⅓ cup (65 g) for frangipane
  • Ground almonds (almond meal) – ½ cup (50 g)
  • Large egg – 1, room temperature
  • Vanilla bean – 1 whole bean, split and scraped (or 1 tsp pure vanilla extract)
  • All-purpose flour – 1 tbsp (8 g) for frangipane
  • Fresh ripe peaches – 4 to 5 medium (about 600 g), peeled, pitted, and sliced thinly
  • Granulated sugar – 2 tbsp (25 g) for peach filling
  • Lemon juice – 1 tbsp (15 ml)
  • Ground cinnamon – ¼ tsp (optional)
  • Egg yolk – 1, beaten with 1 tbsp water (for egg wash)
  • Raw sugar or turbinado sugar – 1 tbsp, for sprinkling
  • Almond slices – 2 tbsp, toasted (optional)

Instructions

  1. Make the crust dough: In a large bowl or food processor, combine 1 ¼ cups flour, 1 tbsp sugar, and ¼ tsp salt. Add cold cubed butter and pulse until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, 1 tbsp at a time, until dough just comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the almond frangipane: Cream 6 tbsp softened butter and ⅓ cup sugar until fluffy. Mix in 1 large egg and scraped seeds of 1 vanilla bean until smooth. Fold in ½ cup ground almonds and 1 tbsp flour. Cover and refrigerate.
  3. Prepare the peaches: Peel, pit, and slice 4-5 peaches thinly. Toss with 2 tbsp sugar, 1 tbsp lemon juice, and ¼ tsp cinnamon if using. Let macerate for about 10 minutes.
  4. Roll out the dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about ⅛ inch thick. Transfer to a parchment-lined baking sheet.
  5. Assemble the galette: Spread almond frangipane evenly over dough, leaving a 2-inch border. Arrange peach slices on top in overlapping circles.
  6. Fold the edges: Fold dough edges up over peaches, pleating to form rustic edge. Brush crust with egg wash and sprinkle with raw sugar. Scatter almond slices on top if desired.
  7. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and filling bubbles. Tent with foil if edges brown too quickly.
  8. Cool and serve: Let galette cool on baking sheet for at least 15 minutes before slicing.

Notes

Keep butter cold for flaky crust. Don’t overmix dough to maintain texture. Thin, even peach slices bake better. Use vanilla bean seeds for maximum flavor. Egg wash gives a golden, shiny crust. Tent with foil if edges brown too fast. Chill frangipane if too soft before spreading. For gluten-free, substitute crust flour with gluten-free blend. Peaches can be swapped with nectarines, plums, or berries.

Nutrition

Keywords: peach galette, almond frangipane, vanilla bean, summer dessert, rustic pastry, easy galette recipe, fresh peaches, homemade dessert

Find it online: https://sizzlesprout.com/perfect-fresh-peach-galette-recipe-with-almond-frangipane-and-vanilla-bean-easy-homemade-dessert/