Caffeine Free Classic Peach Galette
Few desserts capture the warmth of summer quite like a free-form peach tart pulled straight from the oven, golden and bubbling at the edges. The filling is nothing more than ripe peaches tossed with sugar, cornstarch, a squeeze of lemon, and a whisper of cinnamon ā pure, honest fruit flavor with no hidden stimulants to worry about. A thin layer of almond flour on the base of the crust quietly soaks up the peach juices as it bakes, keeping the pastry from going soggy while adding a subtle nuttiness. The buttery, flaky crust comes together with just flour, cold butter, and ice water, then gets folded up into those signature rustic pleats that make a galette look far more impressive than the effort required. A brush of egg wash and a scatter of coarse turbinado sugar give the rim that deep, crackly, caramelized finish you'll want to show off before it even makes it to the table. Let it cool just long enough for the juices to set, then slice into it while it's still warm ā ideally with a scoop of vanilla ice cream melting alongside.
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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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