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Perfect Honey Glazed Peach Galette with Almond Frangipane

Honey Glazed Peach Galette - featured image
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A rustic yet refined dessert featuring flaky galette dough, creamy almond frangipane, juicy peaches, and a delicate honey glaze that caramelizes to a golden crust.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • ½ cup (115g) unsalted butter, cold and cubed
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 3–4 tablespoons ice water
  • ½ cup (50g) almond flour
  • ¼ cup (57g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • ½ teaspoon almond extract
  • 1 tablespoon (8g) all-purpose flour
  • 3 large fresh peaches (about 1 ¼ pounds or 570g), peeled and thinly sliced
  • 3 tablespoons honey (preferably mild floral like clover or orange blossom)
  • 1 tablespoon lemon juice
  • ¼ teaspoon cinnamon (optional)
  • 1 large egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. Make the galette dough: In a large bowl, combine flour, sugar, and salt. Add cold, cubed butter and work into flour until mixture resembles coarse crumbs with some pea-sized bits. Slowly add ice water, stirring gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the almond frangipane: Beat softened butter with sugar until creamy. Add egg and almond extract, mixing well. Fold in almond flour and all-purpose flour until smooth. Cover and refrigerate until ready to use.
  3. Prepare the peaches: Peel and thinly slice peaches. Toss gently with lemon juice and cinnamon if using. Set aside.
  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 about a 2-inch border. Arrange peach slices on top in overlapping layers. Drizzle 2 tablespoons honey over peaches.
  6. Fold the edges: Carefully fold dough edges over peaches, pleating as needed to form a rough circle, leaving center open. Brush dough edges with egg wash.
  7. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and frangipane is set. Halfway through baking, brush exposed peaches with remaining 1 tablespoon honey for a glossy finish.
  8. Cool and serve: Let galette cool at least 20 minutes before slicing to allow frangipane to firm up and flavors to meld.

Notes

If peaches are very juicy, pat dry before assembling to prevent soggy crust. Tent crust with foil if browning too quickly in last 10 minutes. Dough and frangipane can be made a day ahead and refrigerated. For gluten-free, substitute flours with gluten-free blends. For dairy-free, use plant-based butter alternatives. Vegan adaptation possible with flax egg and vegan margarine.

Nutrition

Keywords: peach galette, honey glazed, almond frangipane, summer dessert, easy galette, homemade dessert, flaky crust, fruit galette

Find it online: https://clunkcook.com/perfect-honey-glazed-peach-galette-recipe-easy-homemade-almond-frangipane-dessert/