Peach-Frangipane Galette
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This is my favorite dessert: peach-frangipane galette. Here I share my recipe for foolproof all-butter pastry dough, which comes together in no time. There is video guidance for both the pastry and the galette assembly 🍑🍑🍑🍑
Every time I take a bite of David Lebovitz’s peach-frangipane galette, I feel I have been transported to a French pâtisserie.
Truly: the crust is so incredibly flaky, and when it envelops layers of creamy, almond frangipane and sweet, juicy stone fruit, the result is, well, simplement magnifique! (Oui?)
From rhubarb-orange to apple-bourbon to peach-vanilla, as pictured here, the possible flavor combinations are endless as are the shaping techniques: see slab galette (ideal for a crowd).
At this point I’ve posted five variations of this recipe, and the reason I can’t refrain from posting another is because every time I make it, I am blown away by not only its flavor but also the ease in which it comes together.
Ease. Yes, ease. For many people, achieving flaky, tender pie dough has been a lifelong struggle, a task they’d rather outsource to Pillsbury.
If you can relate, listen up. Many years ago I learned a simple technique from a French woman, Caroline Cazaumayou. I’ve shared the story before, so I’ll briefly sum up her method: Caroline makes her pastry in the food processor, pulsing the dough as minimally as possible, then uses a tea towel to shape the dough into a perfect round.
This tea towel trick achieves two things:
- A tender crust, because the crumbly dough ensures it has not been over worked.
- A perfectly round shape, the ideal starting point for many a pie and/or tart.
I’ve made a new video of the entire galette-making process, which is embedded above. I have included zero photos of the process below, because I think video is a better teacher when it comes to pastry.
Peach Frangipane Galette How-To
- Make the foolproof pastry dough and store briefly in the fridge.
- Without washing the food processor, make the frangipane.
- Roll out the dough, and transfer to a sheet pan.
- Spread the frangipane over the dough, leaving a 2-inch boarder. Top with the fruit.
- Fold the exposed dough over the layer of fruit and frangipane.
- Brush with melted butter, sprinkle with sugar.
- Bake for 35 minutes or until evenly golden.
- Let cool briefly; then enjoy your rustically elegant, shatteringly flaky masterpiece.
With mise-en-place, the whole galette can be assembled and in your oven in about 15 minutes. What is not to love?
PrintPeach-Frangipane Galette
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 8 to 10
- Diet: Vegetarian
Description
Adapted from David Lebovitz’s recipe from Fine Cooking.
Ingredients
For the tart dough:
- 1 1/4 cups (160g) all-purpose flour
- 1 tablespoon (14 g) sugar
- 1/4 teaspoon kosher salt
- 8 tablespoons (114g) cold, cubed butter, salted or unsalted
- 1/4 cup + 1 tablespoon (71 g) ice water
For the frangipane:
- 1/2 cup (54 g) almond flour
- 2 tablespoons (28 g) sugar
- pinch salt
- 2 tablespoons (30 g) butter at room temperature
- 1 egg (small if possible)
- 2 teaspoons vanilla, rum, brandy or bourbon
For assembly:
- 2 peaches, sliced thinly (1/4-inch or smaller)
- 2 tablespoons melted butter
- 1 to 2 tablespoons sugar, turbinado is nice
- vanilla ice cream for serving
Instructions
- Heat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. Add the cold, cubed butter to the food processor. Pulse 10 times at 1-second intervals until the butter is the size of peas. Add the ice water and pulse again 10 times at 1-second intervals until the mixture is crumbly but holds together when pinched. (See video for reference)
- Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and pat the disk together. Transfer to fridge.
- Don’t wash the food processor! Combine almond flour, sugar, salt, butter, egg, and vanilla or alcohol in the dirty bowl of the food processor. Purée until smooth.
- On a lightly floured work surface, roll out the dough into a 12- to 14-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. Spoon the frangipane into the center leaving a 2-inch border. Arrange the peach slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed peaches. Sprinkle the sugar evenly over the top.
- Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.
- Category: Dessert
- Method: Food Processor, Oven
- Cuisine: French
Keywords: foolproof, pastry, butter, food processor, frangipane, peaches
This post may contain affiliate links. Please read my disclosure policy.
74 Comments on “Peach-Frangipane Galette”
I found watching the video very helpful and learned that I have been processing the mixture for too long. I tried the tea towel technique, and it worked!
I followed the recipe carefully (but added some almonds on the top), weighing ingredients and mine turned out just like the video.
I made it for dessert for a very discriminating friend and it was a great success.Thank you for the recipe.
★★★★★
So great to hear this, Lynda! Almonds on top sound delicious and pretty. So glad your friend approved, too!