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This rustic brown sugar peach galette brings together juicy summer peaches and a buttery crust for a dessert that's simpler than pie but just as delicious. The frangipane layer adds a rich almond base that perfectly complements the sweet-tart peaches.
I first made this galette for a summer dinner party when my peach tree produced more fruit than we could eat fresh. The oohs and aahs from guests convinced me this recipe deserved a permanent spot in my dessert rotation.
Ingredients
- Plain flour: Creates the perfect flaky crust foundation
- Cold butter: Must be truly cold for the flakiest texture
- Soft light brown sugar: Adds caramel notes to both crust and filling
- Ground almonds: Form the base of the frangipane layer for a nutty depth
- Fresh peaches: Should be ripe but still firm enough to slice
- Lemon juice: Brightens the peach flavor and prevents browning
- Cornflour: Thickens the peach juices preventing a soggy bottom
- Peach or apricot jam: Creates that professional bakery shine as a glaze
Step-by-Step Instructions
- Prepare the pastry dough:
- Combine flour, brown sugar and salt in a large bowl. Work the cold butter cubes into the mixture using your fingertips until you achieve a coarse breadcrumb texture. The butter pieces should vary in size for optimal flakiness. Add ice cold water and gently bring the dough together with minimal kneading. Shape into a disc, wrap and refrigerate for at least an hour to relax the gluten.
- Make the frangipane filling:
- Beat softened butter with brown sugar until light and fluffy, about 2 minutes. This creates air pockets for a tender texture. Add the egg and mix thoroughly before folding in ground almonds. The resulting mixture should have a spreadable consistency similar to thick peanut butter. This almond layer will protect the crust from becoming soggy.
- Prepare the peach filling:
- Slice peaches thinly and toss with lemon juice, vanilla, caster sugar and cornflour. The cornflour is crucial as it will thicken the fruit juices during baking. Allow this mixture to sit briefly so the peaches begin to release their juices and absorb the flavors.
- Assemble the galette:
- Roll the chilled dough on baking paper into an approximately 11inch circle. The paper eliminates the need to transfer the delicate dough later. Spread the frangipane in the center leaving a 2inch border. Arrange peach slices in a decorative pattern on top of the frangipane. Fold the edges up and over the filling slightly, creating the rustic galette shape.
- Bake to golden perfection:
- Brush the exposed dough with egg wash and sprinkle with demerara sugar for extra crunch and sparkle. Bake in a preheated oven until the crust turns golden brown and the filling bubbles slightly, about 30-35 minutes. The bottom should be well baked and not soggy.
- Glaze and serve:
- While still warm brush the fruit with warmed peach or apricot jam for a professional shine. This seals in moisture and adds an extra layer of flavor. Let cool slightly before serving with cream or ice cream.
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My grandmother always said the true test of a good galette is in the crust. She taught me to handle the dough as little as possible and to always keep the butter cold. Following her advice has never failed me, and this galette brings back memories of summer evenings on her porch.
Seasonal Variations
While peaches are the star of summer, this galette adapts beautifully to other seasons. In fall, try thinly sliced apples with cinnamon. Winter calls for pears with a hint of cardamom, while spring welcomes strawberries and rhubarb. The frangipane base works wonderfully with all these fruits, making this a yearround recipe.
Make Ahead Options
This galette can be partially prepared in advance to save time. Make the dough up to three days ahead and keep refrigerated. The frangipane can be made a day before and stored in an airtight container in the refrigerator. For the ultimate convenience, assemble the entire galette and freeze unbaked for up to a month. Bake directly from frozen, adding about 10-15 minutes to the baking time.
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Serving Suggestions
While delicious on its own, this galette reaches new heights when served warm with a scoop of vanilla ice cream or a dollop of lightly whipped cream. For brunch, try it with a spoonful of Greek yogurt and a drizzle of honey. It pairs beautifully with a dessert wine like Sauternes or a cup of Earl Grey tea.
The Art of Rustic Baking
The beauty of a galette lies in its imperfection. Unlike pies that demand precision, galettes celebrate rustic charm. The uneven folds and bubbling fruit juices create a homemade aesthetic that's increasingly valued in our perfectionseeking world. Embrace the natural variations in your creation and remember that each galette will be uniquely yours.
Frequently Asked Questions
- → Can I make the galette dough ahead of time?
Yes, you can prepare the dough up to 3 days in advance. Keep it tightly wrapped in the refrigerator. You can also freeze the dough for up to a month, then thaw overnight in the refrigerator before using.
- → What can I substitute for ground almonds in the frangipane?
You can substitute ground hazelnuts or pistachios for a different flavor profile. For nut allergies, use an equal amount of cake flour mixed with 2 tablespoons of butter for a similar texture, though the flavor will be different.
- → Can I use other fruits instead of peaches?
Absolutely! This galette works beautifully with nectarines, plums, apricots, pears, or apples. Berries also work well, though you may need to increase the cornflour slightly as they release more juice.
- → Why is my galette leaking juice during baking?
This can happen if your peaches are particularly juicy. Make sure to toss the fruit thoroughly with cornflour, which helps thicken the juices. You can also try refrigerating the assembled galette for 15-20 minutes before baking to help set the filling.
- → What's the purpose of the frangipane layer?
The frangipane (almond cream) layer serves multiple purposes: it adds rich flavor, creates a barrier between the juicy fruit and the pastry to prevent sogginess, and provides a creamy texture that complements the fruit and crisp pastry.
- → How do I know when the galette is done baking?
The galette is done when the crust is golden brown and the filling is bubbling. The bottom should be well-baked and golden as well. If the edges are browning too quickly, cover them loosely with foil.