Brazil Nut Free Classic Peach Galette
Few desserts capture the warmth of summer quite like a free-form peach tart pulled straight from the oven, its crust shatteringly golden and the filling bubbling with sweet, spiced fruit. The buttery dough comes together with just flour, sugar, salt, cold butter, and a splash of ice water — no exotic or risky additions, making it a genuinely straightforward bake from start to finish. A thin layer of almond flour scattered beneath the peaches does double duty, soaking up the juices and keeping the base crisp rather than soggy, which is one of those small tricks that makes a huge difference in the final texture. Ripe peaches tossed with sugar, cornstarch, lemon juice, and cinnamon create a filling that's fragrant and jammy without being overly sweet or fussy. The rustic pleated edge is part of the charm — no tart pan, no blind baking, just dough folded over fruit and finished with an egg wash and a scatter of coarse sugar for that bakery-style crunch. For anyone navigating tree nut restrictions, it's worth noting that brazil nuts appear nowhere in this recipe; the only nut-derived ingredient is almond flour, so as long as your specific allergy profile allows for almonds, this galette is a clean, worry-free choice. Let it cool just long enough for the juices to set, then slice and serve as-is or with a scoop of vanilla ice cream melting into the warm fruit.
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Learn more →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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