Nitrate & Nitrite Free Classic Peach Galette
Summer peaches deserve a showstopper dessert, and this rustic free-form tart delivers exactly that ā golden, buttery pastry wrapped around jammy, cinnamon-kissed fruit that bubbles and caramelizes in the oven. The filling comes together with just a handful of pantry staples: fresh peaches, a little sugar, cornstarch, lemon juice, and a dusting of almond flour to soak up those gorgeous juices. Every single ingredient here is naturally free of cured-meat preservatives and synthetic additives, so there's nothing to second-guess on the label front. The cold-butter crust is the kind that shatters just slightly at the edge and stays tender in the middle ā the ice water and chilling step are what make it work, so don't skip the fridge rest. A scatter of coarse turbinado sugar over the egg-washed rim gives the finished galette a sparkly, bakery-worthy crunch that looks far more impressive than the effort involved. Let it cool just long enough for the juices to set, and you'll get clean, beautiful slices that hold together on the plate. Serve it as-is or with a scoop of vanilla ice cream ā either way, it's the kind of dessert that disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!