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
- 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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Food Processor, Oven
- Cuisine: French
This post may contain affiliate links. Please read my disclosure policy.
106 Comments on “Peach-Frangipane Galette”
Love your video! Great sound effects! Happened to have peaches this morning so made the galette. Terrific. Tonight I’ll try a galette with Italian roasted veggies.
Wonderful to hear this! I love a savory galette, too 🙂 🙂 🙂
This looks AMAZING but…I am allergic to nuts! Can I make a Frangipane without almond flour (sub regular flour? Or…?) or does that defeat the purpose and I will just have to live without this in my life? You’re the best. Thank you. Xoxo
Mandi, hello! A few thoughts: you definitely can leave out the frangipane all together … it will still be delicious.
I just did some googling — “nut-free frangipane” — and it’s a bit of a rabbit hole. Some recipes call for oatmeal, regular flour, cornmeal, semolina… I don’t know how to advise. I’m sort of thinking using a 1/4 cup of cornmeal might offer some nice texture as well as flavor … if I do any experimenting today, I’ll report back!
xoxoxo
Mandi – I’ve made a sesame frangipane using halva – if you’re not allergic to sesame seeds, it’s delicious! See here for a similar recipe that uses tahini: https://food52.com/recipes/73210-apple-galette-with-tahini-frangipane-honey-hibiscus-glaze
Alexandra – I made this peach frangipane galette last night and it is spectacular 🙂
So nice to hear this, Abby! And thank you so, so much for sending along the sesame frangipane recipe … so helpful for those with nut allergies. Thanks for writing 💕💕💕💕💕💕
Can I use almond extract in the frangipani? Or does the almond extract overwhelm?
Thanks for your reply.
Hi PattiAnn! I think a teensy amount of almond extract would be really nice here. I would start with no more than 1/4 teaspoon — the stuff is potent — but I do think it would complement all of the flavors here so nicely.
Another question. Is your tea towel a little damp that you roll your dough ? The reason I ask is because I live in a super dry climate and I think a damp towel would help the moisture in the dough.
Hi PattiAnn! It is not damp actually. This one is from Dot and Army. These are not quite the same size (though very similar), but they are the same material: Dot and Army Flour Sack Towel. Love them!
This looks unreal. Making it this week. You don’t peel your peaches?
Thanks, Sally! And no, I never peel my peaches … lazy 🙂 🙂 🙂
Love the piano practice in the background.
Where do you get the giant tea towel that you put the dough in?
Thanks
Thank you, Chris 🙂 🙂 🙂
This one is from Dot and Army. These are not quite the same size (though very similar), but they are the same material: Dot and Army Flour Sack Towel.
Alex, Thank you for the video, it was
great to watch, reinforce that things were going well when I made this very special dessert for this first time.
I have a question about the tea towel! I am having trouble finding them in small qtys and also smaller size as yours appears. I have searched flour sack and tea towels on google. Any suggestions or recommendations.
Thank you.
Denise Venice, Fl
Hi Denise! So nice to hear this. This one is from Dot and Army. These are not quite the same size (though very similar), but they are the same material: Dot and Army Flour Sack Towel.
Love them, just purchased, thank you for link.
Yay 🎉
Simply amazing recipe. Video and description are spot on. I mixed everything by hand and it turned out sooo good. Definately making it again soon! Thank you!!
Wonderful to hear this Milena! 💕💕💕💕
I never go wrong with a recipe from your blog. Absolutely delicious! Most pie dough recipe suggest letting the dough sit in the fridge for 1-2 hours before using, how come this recipe doesn’t? Also how would it change if the dough was left in the fridge longer?
Hi Brittany! So nice to hear this. You definitely can refrigerate the dough. I think many recipes call for this to all the butter to firm up a bit. I like rolling it out right away because it rolls out so easily, but you absolutely can chill the dough for a few hours or for as long as a couple of days before using.
Hi Ali! This looks delicious but my son is allergic to all stone and pit fruits (also to apples). Would the frangipane go as well with other fruits such as berries? If berries, would you recommend adding a little cornstarch to keep things from getting too runny?
Hi Julie, yes, berries would be delicious! A little bit of cornstarch might be nice … but I think just a teensy amount 💕
Loved the video and your chickens practicing piano ☺️ Galette is gorgeous! Serving it tonight after crab cakes and frisée salad!
So nice to hear this, Antonia! Crab cakes + frisée sounds so summery and delicious. Yum. And I know, the chickens 🎼🎼🎼🎼🎼 💕💕💕💕
Can this be
made gluten free?
Hi Kari! I wouldn’t know how to advise … I don’t think it’s as simple as subbing in a gluten-free pastry flour here. G-f baking is such a science. I know Stella Parks from Serious Eats has a great gluten-free pie dough recipe. I would look that up.
OMG this is one of the best things I’ve ever made! I watched the video twice and this crust recipe was the easiest, the best I’ve ever tried. I weighed the flours. For some reason, mine took 10 minutes longer to cook (I always use an oven thermometer and mine was at 400.)
Thank you for a wonderful recipe!
So wonderful to hear this, Walker! Thanks so much for writing. And thank you for the note about the time … I’m going to add a note about times varying and about cooking until evenly golden. So glad you liked this one!
Delicious! That pastry tea towel trick is a life-changer. . .and the pastry is out of this world. So flaky. Your recipe and comments made it feel attainable, giving me a much-needed confidence boost. Thank you!
So wonderful to hear this, Terry! Thanks so much for writing.
Super yummy. I had never made Galette and it was super easy and delicious.
Oh yay! Thanks for all the nice comments today, Kendra 💕💕💕💕
I made this last night with white nectarines and it was amazing! I loved the tea towel tip – definitely my new go-to plan for pie crust too. I also subbed the sugar for a monk fruit blend and it worked well. I added a touch of maple syrup to the melted butter at the end as well. Great video and direction overall. Thanks so much for sharing your recipes, they make my days brighter.
Krystle! You’re the sweetest. Always so great to hear from you. So glad you liked this one. I have yet to experiment with monk fruit, but I keep reading and hearing about it. Soon! Hugs xo
Hi Alex, I have a few questions re equipment. I have gone through your shop page but didn’t see these items. I like the small spatula size you use in video, I have the 11 in GIF, that smaller one looks useful. Also, the silicone brush is a nice size. Lastly, I want a board to roll pastry, yours appears fairly thin and easy to use. I don’t love using my quartz countertop, prefer the “grip” and dryness of wood. It would be helpful to know what you are using, I can do some quick shopping. Thank you.
Hi Denise! I should add these items to the shop.
This is the spatula: GIR Mini
I love my silicon brush. Unfortunately, there is no brand name. I bought it at a local cookware shop a few years ago. These look very similar: Silicon Brush Set
The board, unfortunately, is my countertop… they’re wood. I do not unfortunately have a wooden cutting board I recommend. My mother loves this Silpat for both breads and pastry… might be worth a shot?
This was amazing and the crust was so easy to make. It’s pretty warm where I live so I made the crust the evening before and put it all together the following morning and it was just beautiful to look at and a delight to enjoy with family. Very tasty and I’m making again this weekend.
Wonderful to hear this, Pheme!
This recipe is the bomb! Thanks so much! I used to work in a patisserie where we had access to tubs of real almond paste, but I loved this almond flour version of frangipane now that I’m a stay at home mom. I added a dash of almond extract to intensify the almond flavor. You have also cured me of my phobia of pie crust with this amazing, simple crust! I made one regular version and one gf and they both turned out amazing. I made a blueberry filling to spread over the almond filling before my peaches went down just because I love that flavor combo, but I’m sure straight peach is also delicious. Thanks for sharing your talent and your recipes!
Amazing! This all sounds so delicious, Hannah. So glad you liked this one, and thanks so much for writing!
OK, I made this recipe yesterday. I actually went over to the original recipe by David Lebovitz that Alexandra referenced and compared the two recipes. I noticed he had more frangipane and went with his quantity for that part. I followed every step in Alexandra’s video, remembering to keep the butter as cold as possible, even returning the butter cubes to the fridge, the pie dough to the fridge for 30 minutes, and even the rolled out galette dough for 10 minutes in the fridge. I skinned the peaches, and baked the galette at 375 for 60 minutes because I have been experience butter leakage from pie dough at 400 degrees. Anyway, it turned out magnificently. The galette was even crunchy on the bottom, crunchy and flaky on the top, and the frangipane so yummy. Honestly, it was so like a french patisserie – I’m not kidding or exaggerating one bit! Can’t wait to try the same recipe with sour cherries.
So wonderful to hear all of this, Fred! I feel the same way in regard to feeling I am in a French patisserie with one bite of this galette. Thanks for writing! Sour cherries sounds amazing.
Ali,
I’d like to serve this Saturday night for some guests. Sorry if you said this last night in the class but, is it ok to prepare to just before baking, store in ‘fridge and then bake just prior to serving?
This is an AMAZING recipe – easy and SO delish!
Thanks again,
Kathy
Hi Kathy! Yes, absolutely! You can prepare it fully hours in advance in fact — 5-6 hour is what I have done, but I imagine it would be fine stored for a longer period of time as well.
So nice to hear this 💕💕💕💕
Made this as the recipe said…it was DELICIOUS! As was the Tomato Corn Gruyere Tart.
I still have half a box of peaches. I want to make some hand pies for my senior neighbors and I think I will try and use this recipe, but double it. I hope it works!
Oh awesome! So nice to hear this, Shannon! Hand pies will be delicious.
Hi Ali,
I don’t make a lot of desserts anymore because my husband isn’t much of a dessert person. This recipe looked so delicious and easy. I made it last night and served it warm with ice cream. My husband loved it so much! He came home from work today and wanted to know if he could have another one tonight lol.
Thank you for sharing the recipe.
Pam
That’s so cute. I love this so much. Thanks so much for writing, Pam! 🙂 🙂 🙂
Thank you so much for sharing this recipe. I have made this twice already this week. Taking advantage of peaches before the season ends.
Wonderful to hear this Doris! 💕💕💕💕💕
First of all I love your video- your instructions are spot on! Secondly, I agree with another comment, when you sliced the galette, I was sold! The crunching sound of the flaky crust was amazing and when I made it, my daughter (who’s a foodie) said this was the best galette I ever made. ❤️
I am now onto to Banana bead!
Oh yay! So nice to hear this, Carole! Thanks so much for writing 🙂 🙂 🙂
I’ve made this galette twice and it is absolutely delicious!!
Does this have to be refrigerated or can it sit out for a couple of days?
I leave it at room temperature, because I know it will get eaten within 3 days or so. It reheats beautifully. If you have a substantial amount left, you can freeze it. I’ve frozen the whole, freshly baked (but completely cooled) galette, thawed it overnight, reheated it before serving, and it worked beautifully.
Wish I could send you a photo! Beautiful and tasty. Not quite as crisp as your audible crunch on the terrific video, but I should have beaten the egg for the frangipane and used half since the egg was large. Mine has a less crispy inner diameter underneath. Reheating quickly in a nonstick pan may crisp it up. Next time, I’ll know better. And there will be a next time. Thanks, Ali!
So nice to hear this, Leslie! Out of curiosity, what material is the pan you used to bake it on?
You’re so kind to reply.
I used a nordic ware half sheet pan and KA parchment. Coulda been my oven, but I think my frangipane was too liquid. No worries. It was still delicious the next day and I’ll make it again this weekend with the last of our glorious Midwest peaches.
OK, great to hear! Enjoy those peaches. Part of me wonders if the egg is even necessary … this is one of those old recipes that I’ve never “challenged” or altered, but I’m not sure the egg is really necessary. You could also use less frangipane, and you can save the leftover frangipane. A great use for it is to broil a piece of toast lightly; flip it, spread it with frangipane, top with sliced peaces, sprinkle with sugar, and broil it again.
I don’t think your pan is the issue.
Have a great weekend!
Alexandra, after watching this video, I decided that I had to have this flour sack towel. After reading the comments below, I went to the website you recommended and they display a white towel with colored trim. I would like to buy the gray one you have in your video. Suggestion? Thanks jk
Hi JK,
It doesn’t look as though Dot and Army is selling the gray one anymore. I don’t own these, but these look nice: Set of 3 Flour Sack Towel
Alexandra, thanks so much for the suggestion. Your towel looks so soft in the video.
Are you familiar with the quality of the company you suggested? I ask mainly due to the price difference. I would like to purchase a good quality towel.
Baking is my passion, however, pie crust is my frustration…
Your method was genius and it came out perfect.
Thank you so much for taking the time to write back! jk
Unfortunately, I am not 🙁 🙁 And that is a great question/concern. The white Dot and Army flour sack towels are super high quality… I own a few of those, and they are gorgeous. These flour sack towels, while not as beautiful as the Dot and Army towels, are great — I use them for sourdough bread baking and for shaping pie dough. You can see them picture on this post.
So fast and easy! I dumped the crumbs onto a piece of plastic wrap instead of the towel and it worked great. I baked it 10 minutes longer to develop a darker crust. This is a not-too-sweet fruit-forward dessert, rustic yet sophisticated. Loved by everyone that tried it, with rave responses. “Make sure you keep that recipe!”
Oh Yay! Laurie, so nice to hear all of this! Thanks for writing 💕💕💕💕💕
This is an awesome recipe, I made this with pluots that I found which is a hybrid of plums and apricots. It came out delicious!!! Thank yo so much for sharing, but what I realized is that this needs to consume when baked, somehow I don’t think it’ll be just as good reheated following day? Also, I had quiet a bit of butter run out, is that usual? And I agree a 1000% that the crunch when you cut into the galette in the video sold me, and was so excited that I got the same result.
Hi Darma! So nice to hear all of this 🙂 🙂 🙂 Thanks for writing.
A few thoughts: I think it actually reheats really nicely. I’ve even frozen it; thawed it at room temperature; then popped it in the oven for 15 minutes or so, and it has revived beautifully.
Regarding the butter issue. Next time, I would consider chilling your dough briefly (20-30 minutes) before rolling it out. I think that will help.
I don’t intend to disagreeable but I place my tea towel wrapped dough in the fridge while I worked on the frangipane and sliced the pluots. Perhaps, I shall try just 1 tablespoon of melted butter for the crust next time. But everyone who’s tasted it absolutely loves it!! Thank you again for sharing the recipe
Wonderful to hear this Darma! 1 tablespoon of butter sounds like a good idea 🙂
I love your food! I’m dying to try this recipe now – mid-fall – and wonder if you have any suggestions or changes for making it with pears. I have some that are the perfect ripeness for eating and want to use them before they cross the line into mushiness. (I also have Granny Smith apples – and the same question applies.) Thank you!!!
Thank you, Donice!
Definitely use your pears and your apples or a combination of both. No need to make any changes to the recipe. Here’s my apple frangipane galette recipe (it’s the same as this one).
It truly works with so many different combinations of fruits and berries.