Citric Acid Free Classic Peach Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

4.7

(18)

Ripe summer peaches folded into a buttery, free-form pastry crust — this galette is the kind of dessert that looks like it took serious skill but comes together with surprisingly little fuss. The filling leans on the natural sweetness of the fruit, with just a touch of cinnamon and cornstarch to help everything set into those gorgeous, jammy bubbles you want pooling at the edges. A thin layer of almond flour beneath the peaches quietly absorbs excess juice and keeps the base from going soggy, which is a small trick that makes a big difference. For anyone navigating citric acid sensitivities, store-bought fruit desserts and packaged pastries are often a minefield of preservatives and additives — this one keeps things clean with straightforward pantry staples and fresh peaches. The single teaspoon of fresh lemon juice in the filling is minimal and functional, just enough to brighten the fruit without loading the dish with problematic acids. Cold butter worked into the dough by hand creates that flaky, shatteringly crisp crust that makes every bite worth the wait. Let it cool just long enough for the juices to set, then slice and serve while the pastry is still warm and the kitchen still smells incredible.

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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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