Nutmeg Free Classic Peach Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

4.7

(18)

Few desserts capture the spirit of summer quite like a free-form peach tart pulled straight from the oven, its crust shatteringly golden and its filling bubbling with sweet, jammy fruit. What makes this version so satisfying is how straightforward the ingredient list really is — ripe peaches, a touch of cinnamon, lemon juice, and a buttery hand-rolled crust that comes together with nothing more than flour, cold butter, and ice water. A thin layer of almond flour scattered beneath the peaches does quiet, clever work, absorbing excess juice so the bottom stays crisp rather than soggy. Many warm spice blends and pre-made pie fillings sneak in nutmeg as a background note, but every element here is completely transparent, so you know exactly what's going into your dessert. The rustic pleated edges aren't just charming — they're genuinely forgiving, making this an approachable bake whether you're a seasoned pastry maker or just getting comfortable with homemade dough. A sprinkle of coarse turbinado sugar over the egg-washed crust gives it that crackly, caramelized finish that looks like it came from a proper bakery. Let it cool just long enough for the juices to set, then slice and serve it as-is or with a scoop of vanilla ice cream alongside.

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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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