Paraben Free Classic Peach Galette
Few desserts capture the warmth of summer quite like a free-form fruit tart built entirely from scratch with whole, recognizable ingredients. Every component here ā the buttery hand-rolled crust, ripe peaches tossed with lemon juice and cinnamon, a dusting of almond flour to soak up the juices ā is exactly what it says it is, with no synthetic preservatives or hidden additives to worry about. That matters more than people realize, since many store-bought pastries and pie fillings rely on chemical preservatives that can be tricky to avoid. The dough comes together with just flour, cold butter, sugar, salt, and ice water, then chills until it's perfectly flaky and ready to roll into that signature rustic circle. A scatter of almond flour on the base keeps the crust from going soggy while the peaches release their sweet, spiced juices during baking. The folded, pleated edge gets an egg wash and a crunch of turbinado sugar, turning deep golden brown in the oven for a finish that looks far more impressive than the effort involved. Let it cool just long enough for the filling to set, then slice into it while it's still faintly warm ā it's the kind of dessert that genuinely needs nothing else.
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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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