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Perfect Fresh Peach Galette Recipe with Almond Frangipane and Honey Lavender Glaze

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A rustic and comforting galette featuring juicy fresh peaches atop a creamy almond frangipane, finished with a delicate honey lavender glaze. Perfect for late summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour, chilled
  • ¼ teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • ¼ cup (60ml) ice water, plus extra as needed
  • 1 tablespoon granulated sugar
  • ½ cup (56g) almond flour
  • ¼ cup (50g) granulated sugar
  • 4 tablespoons (56g) unsalted butter, softened
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • Pinch of salt
  • 3 large ripe peaches, thinly sliced
  • 1 tablespoon lemon juice
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons honey
  • 1 teaspoon dried culinary lavender buds
  • 1 tablespoon water

Instructions

  1. Make the pastry dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter. Using a pastry cutter or food processor, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just holds together when pressed. Don’t overwork it; a shaggy dough is good here. Wrap it tightly in plastic and chill for at least 30 minutes.
  2. Prepare the almond frangipane: In a medium bowl, cream the softened butter and sugar until smooth and pale, about 2 minutes. Beat in the egg and vanilla extract. Fold in the almond flour and salt until combined. Set aside in the fridge while you prep the peaches.
  3. Slice the peaches: Rinse and dry the peaches. Using a sharp knife or mandoline, slice them very thin, about ⅛ inch (3 mm) thick. Toss gently with lemon juice, sugar, and cornstarch to coat evenly.
  4. Roll out the dough: On a lightly floured surface, roll the dough into a roughly 12-inch (30cm) circle, about ⅛ inch (3 mm) thick. Transfer the dough to a parchment-lined baking sheet.
  5. Assemble the galette: Spread the almond frangipane evenly over the center of the dough, leaving a 2-inch (5 cm) border around the edges. Arrange the peach slices neatly on top of the frangipane, overlapping slightly but not too crowded. Fold the edges of the dough over the peaches, pleating as you go to make a loose border. Brush the crust edges lightly with water or beaten egg for a golden finish.
  6. Bake: Preheat your oven to 375°F (190°C). Bake the galette for 40-45 minutes or until the crust is golden brown and the peaches are bubbly. The almond frangipane should look set and slightly puffed.
  7. Make the honey lavender glaze: While the galette bakes, combine honey, lavender buds, and water in a small saucepan over low heat. Warm gently for 3-4 minutes to infuse, then strain out the lavender. Set aside.
  8. Glaze and cool: As soon as the galette comes out of the oven, brush the honey lavender glaze generously over the peaches and crust edges. Let cool on a wire rack for at least 20 minutes before slicing.

Notes

Keep all ingredients and dough cold for a flaky crust. Slice peaches thinly to ensure even cooking and prevent sogginess. If crust edges brown too quickly, tent with foil halfway through baking. The almond frangipane layer helps absorb moisture and keeps the crust crisp. The honey lavender glaze should be brushed on warm for a glossy finish. Dough can be made and chilled up to 2 days ahead. The galette can be frozen unbaked for up to 1 month.

Nutrition

Keywords: peach galette, almond frangipane, honey lavender glaze, summer dessert, rustic galette, fresh peaches, easy galette recipe

Find it online: https://evabake.com/perfect-fresh-peach-galette-recipe-with-almond-frangipane-and-honey-lavender-glaze-easy-step-by-step/