Seeds Free Classic Peach Galette
Few desserts capture the warmth of summer quite like a free-form peach tart pulled straight from the oven, its crust burnished gold and fragrant with cinnamon. This rustic galette is naturally free of seeds at every step ā the buttery pastry relies on simple all-purpose flour, cold butter, and ice water, while the filling leans on cornstarch (not poppy or sesame) to thicken those gorgeous peachy juices. A thin layer of almond flour scattered beneath the fruit soaks up excess moisture and adds a subtle nuttiness that makes the whole thing taste bakery-worthy without any fuss. Ripe peaches tossed with lemon juice, cinnamon, and sugar do most of the heavy lifting here, so the flavors are bright, jammy, and deeply satisfying. The pleated crust edge gets an egg wash and a shower of coarse sugar, baking up shatteringly crisp and caramelized at the rim. It's the kind of dessert that looks impressively difficult but rewards even a first-time galette maker ā just chill the dough, roll it rough, and let the oven do the rest. Serve it slightly warm with a scoop of vanilla ice cream and watch it disappear.
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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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