Ginger Free Classic Peach Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

4.7

(18)

Few summer desserts hit quite like a free-form peach tart pulled straight from the oven, its buttery crust crackling and the fruit juices bubbling up in amber pools around the edges. The filling here is beautifully straightforward — ripe peaches tossed with sugar, cornstarch, a squeeze of lemon, and a touch of cinnamon, then piled onto a layer of almond flour that soaks up any extra juice and keeps the base from going soggy. Many peach desserts lean on warming spices like ginger to punch up the flavor, but this one proves you don't need it; the cinnamon and fresh lemon juice do all the heavy lifting, letting the fruit stay front and center. The crust comes together with cold butter worked into flour until shaggy and crumbly, which is exactly the technique that gives you those flaky, shattering layers once it bakes. Rolling it into a rough circle and folding the edges over the fruit is genuinely forgiving — the rustier it looks, the more homemade charm it has. A brush of egg wash and a scatter of coarse turbinado sugar give the rim that deep golden crunch that makes every slice feel a little special. Let it cool just long enough for the juices to set, then cut in while it's still faintly warm.

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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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