Walnut Free Classic Peach Galette
Few desserts capture the spirit of summer quite like a free-form peach tart pulled straight from the oven, golden and fragrant with cinnamon. The filling leans on ripe, juicy peaches tossed with a little sugar, cornstarch, and lemon juice ā nothing fussy, just fruit at its best. A thin layer of almond flour scattered beneath the peaches soaks up the bubbling juices and keeps the crust from going soggy, which is a small trick that makes a big difference. The buttery, flaky crust comes together with just flour, cold butter, and ice water, so there's no mystery about what's in it ā and crucially, no walnuts hiding anywhere in the mix. For anyone navigating tree nut concerns, it's worth noting that this recipe does call for almond flour, so it's walnut-free by design but not nut-free overall. Once baked to a deep, crackling golden brown and finished with a sparkle of coarse sugar, it's the kind of rustic showstopper that looks like it took far more effort than it did. Let it cool just long enough for the juices to set, then slice and serve while the crust is still crisp.
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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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