Capsaicin Free Classic Peach Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

4.7

(18)

Summer stone fruit at its peak deserves a showstopper dessert, and this rustic free-form tart delivers exactly that — golden, buttery pastry wrapped around jammy, caramelized peaches that bubble up beautifully in the oven. For anyone navigating capsaicin sensitivity, fruit-forward baking is usually a safe haven, and this recipe keeps things completely clean with nothing spicy or irritating anywhere in the ingredient list. The filling leans on ripe peaches, a touch of lemon juice, cinnamon, and cornstarch to create a glossy, lightly spiced center that is warm and fragrant without any heat. A thin layer of almond flour on the base of the crust is a smart little trick that soaks up the peach juices and keeps the pastry from going soggy. The dough itself is a classic butter crust — cold cubed butter worked into flour until crumbly, then chilled before rolling — which gives you those irresistible flaky layers and a deep golden edge once it comes out of the oven. A brush of egg wash and a scatter of coarse turbinado sugar over the pleated rim adds a satisfying crunch and a gorgeous bakery-style finish. 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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