Peanut Free Classic Peach Galette
Few desserts capture the warmth of summer quite like a free-form peach tart pulled straight from the oven, its edges caramelized and its filling bubbling with sweet, cinnamon-kissed fruit. The buttery, flaky crust comes together with just flour, cold butter, and a splash of ice water ā no specialty ingredients, no hidden risks, just honest pastry technique. A thin layer of almond flour scattered across the base soaks up the peach juices as it bakes, keeping the bottom crisp rather than soggy and adding a subtle nuttiness that makes every bite feel intentional. Ripe peaches tossed with sugar, cornstarch, lemon juice, and cinnamon do all the heavy lifting in the filling, so the flavors are bright and fresh without being fussy. The rustic pleated border gets an egg wash and a shower of coarse turbinado sugar, which bakes into a shatteringly crisp, sparkly rim that looks like it came from a bakery. Every ingredient here is straightforward and easy to verify, which is a genuine relief when store-bought pastries so often carry vague "may contain" warnings that make dessert more stressful than it should be. Let it cool just long enough for the juices to set, then slice and serve it warm ā ideally with a scoop of vanilla ice cream melting into the crevices.
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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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