Turmeric Free Classic Peach Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

4.7

(18)

Few summer desserts hit quite like a free-form peach tart pulled straight from the oven, golden and bubbling at the edges. This one is built on a buttery, flaky crust made from cold butter worked into flour until it's perfectly crumbly — the kind of pastry that shatters just a little when you cut into it. Ripe peaches get tossed with sugar, cornstarch, a squeeze of lemon, and a whisper of cinnamon before being layered over a thin scatter of almond flour, which quietly soaks up the juices and keeps the base from going soggy. The whole thing gets folded into a rustic, pleated rim, brushed with egg wash, and finished with coarse sugar that bakes into a satisfying crunch. For anyone navigating a sensitivity to turmeric, this recipe is a genuinely easy win — every ingredient is straightforward, with no spice blends or pre-made components that might sneak in unwanted additions. The result is a dessert that looks impressively artisan but comes together with minimal fuss and a single baking sheet. Let it cool just long enough for the juices to set, then slice and serve while the crust is still at its best.

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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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