Barley Free Classic Peach Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

4.7

(18)

Few desserts capture the spirit of summer quite like a free-form fruit tart pulled straight from the oven, golden and fragrant with cinnamon and ripe peaches. The buttery all-purpose flour crust comes together with cold butter and ice water, then gets rolled into a rustic circle that practically begs to be imperfect — no tart pan, no fuss. A thin layer of almond flour scattered across the base soaks up the peachy juices as it bakes, keeping the bottom crisp rather than soggy. The filling is simply fresh peach slices tossed with sugar, cornstarch, lemon juice, and cinnamon, so every bite tastes clean and genuinely fruity. For anyone navigating a barley sensitivity, this recipe is naturally free of the grain from start to finish — no malt, no barley flour, no hidden thickeners to second-guess. An egg wash and a shower of turbinado sugar give the folded crust a crackly, caramelized finish that looks like it came from a bakery window. Let it cool just long enough for the juices to set, then slice into it while it's still faintly warm.

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Ingredients

6 servings

For the crust

1 ¼ cups all-purpose flour
1 tbsp granulated sugar
¼ tsp salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

2 tbsp almond flour
1 ½ lbs ripe peaches (about 4 medium), pitted and sliced ¼-inch thick
3 tbsp granulated sugar
1 tbsp cornstarch
1 tsp fresh lemon juice
¼ 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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