Yeast Free Classic Peach Galette
Rustic, golden, and bursting with jammy summer fruit, this free-form peach tart is the kind of dessert that looks like it came from a French bakery but comes together with pantry staples and ripe peaches. The crust is built entirely from flour, cold butter, sugar, salt, and a splash of ice water ā no yeast, no leavening agents, no fermentation of any kind ā so it's a genuinely safe and satisfying option when you need to avoid anything that rises or cultures. Cold butter worked into the flour creates those irresistible flaky, shatter-crisp layers that make every bite worth the effort. A thin layer of almond flour on the base soaks up the peach juices as they bubble, keeping the crust from going soggy and adding a subtle nuttiness that pairs beautifully with the cinnamon and lemon. Folding the rough dough edges up over the fruit is forgiving and intentionally imperfect ā no tart pan, no crimping skills required. The coarse sugar brushed over the crust caramelizes in the oven into a crackly, sparkling finish that makes it look far more impressive than the effort involved. Let it cool just long enough for the juices to set, then slice and serve warm or at room temperature.
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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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