Chestnut Free Classic Peach Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

4.7

(18)

Few desserts capture the spirit of summer quite like a free-form fruit tart pulled straight from the oven, golden and fragrant with warm spices. This one leans into ripe peaches at their peak — tossed with cinnamon, lemon juice, and a touch of cornstarch so the filling thickens into glossy, jammy perfection rather than a soupy mess. A thin layer of almond flour scattered beneath the fruit quietly absorbs any extra juice while adding a subtle nuttiness that makes every bite feel a little more special. The all-butter crust is the real workhorse here: cold cubed butter worked into flour until shaggy, then chilled until firm, which is what gives you those flaky, shattering layers once it hits a hot oven. Pleating the rough dough edges up around the fruit is genuinely forgiving — rustic is the whole point, and no two galettes ever look exactly the same. A beaten egg wash and a generous scatter of coarse turbinado sugar turn the crust a deep, crackling amber that looks like it came from a proper bakery. For anyone navigating tree-nut restrictions, it's worth knowing that chestnuts are entirely absent from this recipe — the almond flour is the only nut-derived ingredient, so you can bake and serve with confidence.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!