Artificial Flavors Free Classic Peach Galette
Few desserts capture the warmth of summer quite like a rustic peach galette fresh from the oven. Every component here is straightforward and real ā cold butter worked into flour by hand, ripe peaches tossed with lemon juice and cinnamon, a dusting of almond flour to soak up those gorgeous juices. There are no extracts, no flavor packets, no shortcuts that sneak in synthetic additives, just honest ingredients doing exactly what they're supposed to do. The free-form crust is intentionally imperfect, which means the pleating and folding is forgiving and actually fun rather than fussy. A brush of egg and a scatter of coarse turbinado sugar give the edges that deep, crackly golden finish that makes this look like it came from a proper bakery. Letting it rest on a wire rack for those final minutes is worth every second of patience ā the bubbling peach juices settle into a glossy, jammy filling that holds its shape beautifully when sliced. Serve it slightly warm and you'll have a hard time convincing anyone this wasn't the centerpiece of a summer dinner party.
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Learn more āIngredients
6 servings
For the crust
- 1 Ā¼ cups all-purpose flour
- 1 tbsp granulated sugar
- Ā¼ tsp salt
- Ā½ cup (1 stick) unsalted butter, cold and cut into Ā½-inch cubes
- 3ā4 tbsp ice water
For the filling
- 2 tbsp almond flour
- 1 Ā½ lbs ripe peaches (about 4 medium), pitted and sliced Ā¼-inch thick
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp fresh lemon juice
- Ā¼ tsp ground cinnamon
For assembly
- 1 egg, beaten
- 1 tbsp coarse sugar (such as turbinado or demerara)
Instructions
- 1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together; add the remaining 1 tbsp water only if the dough still looks dry and crumbly. Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
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