Coconut Free Classic Peach Galette
Few desserts capture the spirit of summer quite like a free-form fruit tart pulled straight from a hot oven, its edges burnished and its filling bubbling with sweet, fragrant juice. The crust here is built from just flour, sugar, salt, butter, and ice water ā nothing hidden, nothing unnecessary ā so you get a genuinely flaky, golden pastry without any tropical oils or sneaky additives to worry about. A thin layer of almond flour on the base soaks up the peach juices as they release, keeping the bottom crisp rather than soggy, which is a small trick that makes a big difference. Ripe peaches tossed with lemon juice, cinnamon, cornstarch, and a little sugar do all the heavy lifting in the filling, delivering that jammy, caramelized quality that makes this kind of rustic bake so irresistible. The pleated, imperfect edges are part of the charm ā there's no tart pan required, no special equipment, just a baking sheet and a rolling pin. A brush of egg wash and a scatter of coarse turbinado sugar give the crust a crackly, bakery-worthy finish that looks far more impressive than the effort involved. 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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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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