Cashew Free Classic Peach Galette
Few desserts capture the ease and beauty of summer fruit quite like a free-form galette, and this peach version is genuinely hard to resist straight from the oven. The buttery, flaky crust comes together with just flour, cold butter, and ice water ā no specialty ingredients, no hidden nuts lurking in the pastry. A thin layer of almond flour beneath the peaches absorbs the juices as it bakes, keeping the base crisp while the filling turns jammy and fragrant with cinnamon and lemon. The rough, hand-folded edges give it that rustic charm that looks far more impressive than the effort involved. For anyone navigating tree nut concerns specifically around cashews, this recipe is naturally in the clear ā every component is straightforward and easy to verify. The coarse sugar sprinkled over the crust caramelizes into a satisfying crunch that makes each slice feel like something from a proper bakery. Let it cool just long enough for the juices to set, then cut in and enjoy it warm, ideally with a scoop of vanilla ice cream 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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