Pregnancy Friendly Classic Peach Galette
Sweet, jammy peaches nestled in a buttery, flaky crust ā this rustic tart is the kind of dessert that looks like it came from a bakery but comes together with honest, straightforward ingredients right in your own kitchen. During pregnancy, it can feel like nearly every indulgent treat comes with a long list of concerns, but this one keeps things refreshingly simple. The filling is built around fresh ripe peaches, a touch of lemon juice, cinnamon, and cornstarch to thicken those gorgeous juices ā nothing processed or mysterious. A thin layer of almond flour on the base soaks up any extra moisture and keeps the crust from going soggy, which is a small trick that makes a big difference in the final texture. The crust itself is made from scratch with cold butter, flour, and ice water, so you know exactly what's going into every flaky, golden bite. Brushing the folded edges with a beaten egg gives the rim that deep, rich color and a satisfying crunch from the coarse sugar on top. Let it cool just long enough for the filling to set, then slice into it while it's still slightly warm ā it's the kind of simple, wholesome baking that genuinely feels like a treat worth savoring.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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