Pecan Free Classic Peach Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

4.7

(18)

Few things capture the warmth of summer quite like a rustic free-form tart bursting with ripe, juicy peaches. The buttery, flaky crust comes together with just flour, cold butter, and a splash of ice water — no specialty ingredients, no fuss — and gets folded up by hand into those gorgeous, imperfect pleats that make a galette so charming. A thin layer of almond flour on the base soaks up the peachy juices as it bakes, keeping the bottom crisp rather than soggy, which is the kind of detail that separates a good galette from a great one. Cinnamon, lemon juice, and a little cornstarch round out the filling so every slice holds together beautifully when cut. The egg wash and coarse turbinado sugar on the crust bake into a shatteringly crisp, caramelized edge that's honestly the best part of the whole thing. For anyone navigating tree nut concerns, it's worth noting that the only nut-derived ingredient here is almond flour — there are no pecans hiding anywhere in the dough, filling, or finish. Pull it from the oven when the juices are bubbling and the crust is deep golden, then let it rest just long enough to set before you dig in.

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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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