Honey Free Classic Peach Galette
Few desserts capture the spirit of summer quite like a free-form peach tart pulled straight from the oven, its edges burnished and its filling bubbling with sweet, spiced fruit. This version keeps things beautifully simple ā ripe peaches are tossed with granulated sugar, cornstarch, lemon juice, and cinnamon, then piled onto a buttery, flaky crust that you fold up by hand into a rustic rim. A dusting of almond flour beneath the fruit soaks up the juices as it bakes, keeping the base from going soggy while adding a subtle nuttiness that pairs perfectly with the peaches. Many glazed fruit tarts and galettes call for a honey finish, but this one achieves its gorgeous, caramelized look entirely through an egg wash and a generous scatter of coarse turbinado sugar ā no liquid sweetener needed anywhere in the recipe. The result is a crust that shatters just right and a filling that's jammy and fragrant without being cloying. It's the kind of dessert that looks like you spent hours on it, even though the technique is genuinely forgiving ā imperfect pleats are part of the charm. Let it cool just long enough for the juices to set, then slice and serve while the crust is still crisp.
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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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