Carrageenan Free Classic Peach Galette
Ripe summer peaches deserve a showstopper dessert, and this rustic free-form tart delivers exactly that ā golden, buttery pastry wrapped around jammy, cinnamon-kissed fruit that bubbles and caramelizes right at the edges. The crust comes together from scratch using just flour, sugar, salt, butter, and ice water, so every component is completely transparent and easy to verify. That matters because carrageenan, a seaweed-derived thickener, quietly turns up in many store-bought pie shells, pre-made doughs, and even some dairy products ā here, you're working with cold unsalted butter and nothing else to bind the pastry. A thin layer of almond flour on the base soaks up the peach juices as they release, keeping the bottom crisp rather than soggy without any mystery additives. The coarse turbinado sugar brushed over the pleated crust gives it a satisfying crunch and a gorgeous, bakery-worthy finish. Let it cool just long enough for the juices to set, then slice into it while it's still warm ā it's the kind of dessert that makes people ask for the recipe before they've even finished their first piece.
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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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