Gelatin Free Classic Peach Galette
Few summer desserts hit the way a rustic peach galette does ā golden, buttery pastry folded around jammy, cinnamon-kissed fruit that bubbles and caramelizes right at the edges. Many classic fruit desserts and glazed pastries sneak in gelatin as a thickener or stabilizer, but this one keeps things completely clean, relying on cornstarch and the natural juices of ripe peaches to create that luscious, set filling. The crust is a simple, from-scratch affair ā cold butter worked into flour until shaggy and crumbly, then chilled until it bakes up with serious flake and depth. A thin layer of almond flour on the base soaks up any extra juice and keeps the bottom from going soggy, which is a genuinely clever trick. The whole thing gets finished with a beaten egg wash and a shower of coarse turbinado sugar for a crust that crackles and glitters straight out of the oven. Let it cool just long enough for the filling to set, and you've got a dessert that looks like it came from a French bakery but required almost no special equipment or fuss.
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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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