Emulsifier Free Classic Peach Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

4.7

(18)

Ripe summer peaches deserve a showstopper dessert, and this rustic free-form tart delivers exactly that — golden, buttery pastry folded around jammy, cinnamon-kissed fruit that bubbles and caramelizes in the oven. The crust comes together with just flour, sugar, salt, cold butter, and ice water, so there are absolutely no hidden additives or emulsifying agents to worry about — just honest, whole ingredients doing their job beautifully. A thin layer of almond flour on the base soaks up the peach juices as they release, keeping the bottom crisp rather than soggy. The filling is simply fresh peaches tossed with sugar, cornstarch, lemon juice, and cinnamon — nothing processed, nothing mysterious. Folding the rough dough edges up over the fruit is genuinely forgiving, so even if your pleats look a little uneven, the finished galette still looks impressively rustic and intentional. A brush of beaten egg and a scatter of coarse turbinado sugar give the crust that deep, crackly, bakery-style finish. Let it cool just long enough for the juices to set, then slice into it while it's still warm — it's the kind of dessert that makes the whole kitchen smell 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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