Seed Oil Free Classic Peach Galette
There is something deeply satisfying about a rustic, free-form tart that looks like it came straight from a French farmhouse kitchen, and this peach galette absolutely delivers on that promise. The crust is built entirely on cold unsalted butter worked into flour by hand, which means you get those gorgeous flaky, laminated layers without a drop of vegetable, canola, or any other refined seed oil in sight. A thin scatter of almond flour on the base soaks up the peachy juices as they bubble, keeping the bottom crisp rather than soggy ā a small but brilliant trick. Ripe peaches tossed with lemon juice, cinnamon, and a little cornstarch create a filling that is jammy and fragrant but still holds its shape when you slice into it. The rough pleated edges brushed with egg and finished with coarse turbinado sugar bake up to a deep, crackling golden brown that is genuinely hard to resist pulling apart before it cools. It is the kind of dessert that feels impressive enough for company but honest enough to eat straight off the parchment on a weeknight.
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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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