Pistachio 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 burnished gold and the 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 surprises hiding in the mix. 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, which is the secret to a galette that actually holds its shape when sliced. Ripe peaches get tossed with sugar, cornstarch, lemon juice, and cinnamon before fanning out over the dough in overlapping layers, so every bite delivers that jammy, fragrant filling you're after. The whole thing gets finished with an egg wash and a shower of coarse turbinado sugar that crackles beautifully on the crust. For anyone navigating tree nut concerns at the store ā where packaged pastries and fruit tarts often share production lines with pistachios ā baking this at home puts you fully in control of every single ingredient. It's rustic, stunning, and genuinely one of the most rewarding things you can pull out of a 400-degree oven.
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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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