Xanthan Gum Free Classic Peach Galette
Few things capture the height of summer quite like ripe peaches baked into a buttery, free-form pastry. This rustic galette comes together with a straightforward all-purpose flour crust ā cold butter, a little ice water, and nothing more ā so there's no need for any binding additives or specialty blends that can sneak unwanted ingredients into your baking. The almond flour scattered beneath the peach filling isn't just a clever trick; it absorbs the juicy run-off and keeps the bottom crust from going soggy, while cornstarch in the filling does the thickening work cleanly and simply. Cinnamon, fresh lemon juice, and a generous hit of sugar round out the peaches without masking their natural sweetness. The pleated, golden-brown crust gets an egg wash and a sprinkle of coarse turbinado sugar before it goes into the oven, giving it that crackly, caramelized finish that looks like it came from a proper bakery. It's the kind of dessert that's forgiving by design ā imperfect folds are part of the charm ā and it slices beautifully once the bubbling juices have had a few minutes to settle on the rack.
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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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