Macadamia Free Classic Peach Galette
Few desserts capture the warmth of summer quite like a free-form peach galette fresh from the oven ā golden, bubbling, and impossibly fragrant with cinnamon and lemon. The buttery all-purpose flour crust comes together with cold butter and ice water, then gets rolled into a rustic circle that you fold right over the edges of the fruit, no tart pan required. A thin layer of almond flour beneath the peaches does quiet, clever work, absorbing the juices so the base stays crisp rather than soggy. Ripe peaches tossed with sugar, cornstarch, and a squeeze of lemon create a filling that thickens beautifully as it bakes, pooling into jammy, caramelized pockets at the edges. An egg wash and a scatter of coarse turbinado sugar give the crust that deep amber crunch that makes every slice look like it came from a proper French bakery. For anyone navigating tree-nut restrictions, it's worth noting that every ingredient here is straightforward and easy to source without the cross-contamination concerns that can come with specialty nut-heavy baking mixes. Let it cool just long enough for the juices to set, then cut in and enjoy it as-is or with a scoop of vanilla ice cream melting over the top.
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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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