Artificial Food Coloring Free Classic Peach Galette
Ripe summer peaches deserve a showstopper dessert, and this rustic free-form tart delivers exactly that ā golden, buttery pastry folded around jammy, cinnamon-kissed fruit that bubbles and caramelizes right in the oven. Every single ingredient here is exactly what it sounds like: real butter, fresh peaches, a squeeze of lemon, and a handful of pantry staples. There are no dyes hiding in a boxed crust mix or a pre-made filling, which makes this a genuinely clean bake from start to finish. The almond flour scattered beneath the peaches is a smart little trick that soaks up the fruit juices and keeps the pastry from going soggy, while the turbinado sugar on the crust adds a satisfying crunch and a gorgeous amber sparkle without any synthetic color additives. Working cold butter into the flour by hand gives you those flaky, layered pockets that make each bite feel like it came from a proper bakery. The whole thing comes together with simple technique and honest ingredients, so what you see on the plate is exactly what went into it ā nothing more, nothing less.
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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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