Lupin Free Classic Peach Galette
Few summer desserts hit quite like a free-form fruit tart pulled straight from the oven, golden and bubbling at the edges. This one leans on ripe, juicy peaches tossed with cinnamon, lemon juice, and a touch of cornstarch to create a filling that's fragrant, glossy, and just sweet enough. A thin scatter of almond flour on the base of the crust soaks up any extra juice and keeps the pastry from going soggy ā a small step that makes a big difference. The buttery, flaky crust comes together with all-purpose flour, cold butter, and ice water, so every ingredient is straightforward and easy to verify. For anyone navigating lupin sensitivities, that matters more than it might seem ā lupin flour has quietly made its way into a surprising number of store-bought pastry products and baked goods, making homemade the smarter call. Here, the ingredient list is clean and uncomplicated, with no hidden flour blends or fillers to second-guess. Finish it with a coarse sugar crust that crackles when you cut through it, and serve it warm with whatever you like alongside.
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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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