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Perfect Brown Butter Peach Frangipane Galette Recipe with Honey Almond Glaze

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A rustic and flavorful galette featuring a nutty brown butter almond filling, fresh summer peaches, and a sweet honey almond glaze. This dessert is easy to make, perfect for summer gatherings, and offers a comforting yet elegant treat.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150g), sifted
  • 2 tbsp powdered sugar (optional)
  • 1/4 tsp salt
  • 8 tbsp unsalted butter (113g), cold and cubed
  • 3 to 4 tbsp ice water (45-60ml), chilled
  • 6 tbsp unsalted butter (85g), browned and cooled slightly
  • 1 cup almond flour (100g), finely ground
  • 1/3 cup granulated sugar (65g)
  • 1 large egg, room temperature
  • 1/2 tsp almond extract (optional)
  • 1 tbsp all-purpose flour (8g)
  • 2 tbsp slivered almonds
  • 3 large ripe peaches, peeled, pitted, and thinly sliced (about 2 cups)
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1/4 tsp ground cinnamon (optional)
  • 3 tbsp honey (preferably wildflower or clover)
  • 1 tbsp almond milk
  • 1 tbsp sliced almonds, toasted for garnish

Instructions

  1. Make the Galette Dough (15 minutes + chilling): In a large bowl or food processor, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and pulse or cut in until the mixture resembles coarse crumbs with some pea-sized bits. Slowly add the ice water, one tablespoon at a time, mixing just until the dough holds together when pressed. Form the dough into a flat disc, wrap tightly in plastic, and chill for at least 1 hour (or up to 2 days).
  2. Prepare the Brown Butter Frangipane (10 minutes): In a small saucepan, melt the butter over medium heat, swirling until it foams and turns a deep golden brown with a nutty aroma (about 5 minutes). Remove from heat and let cool slightly. In a mixing bowl, whisk together almond flour, sugar, egg, almond extract, and flour. Slowly pour in the browned butter, stirring until smooth. Fold in slivered almonds.
  3. Prepare the Peach Filling (5 minutes): In a separate bowl, toss sliced peaches with sugar, lemon juice, and cinnamon.
  4. Roll Out the Dough (10 minutes): On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) circle about 1/8 inch (3mm) thick. Transfer it carefully to a parchment-lined baking sheet.
  5. Assemble the Galette (5 minutes): Spread the frangipane evenly over the dough, leaving about a 2-inch (5cm) border. Arrange peach slices in overlapping circles on top of the almond cream. Fold the dough edges over the filling, pleating as you go.
  6. Bake (40-45 minutes): Bake the galette at 375°F (190°C) until the crust is golden and the filling is bubbling. Cover edges with foil if they brown too fast.
  7. Prepare and Apply the Honey Almond Glaze (5 minutes): Whisk honey with almond milk to a drizzle-able consistency. Brush the glaze over the warm galette and sprinkle toasted sliced almonds on top.
  8. Cool and Serve: Let the galette cool for at least 15 minutes so the frangipane sets. Serve warm or at room temperature with vanilla ice cream or fresh cream if desired.

Notes

Keep butter and water ice cold when making dough for flakiness. Watch butter carefully when browning to avoid burning. Slice peaches thin and uniform for even baking. Toss peaches with cornstarch if extra juicy to prevent soggy crust. Brush honey almond glaze while galette is warm for best absorption. Dough can be made and chilled up to 2 days ahead.

Nutrition

Keywords: brown butter, peach galette, frangipane, honey almond glaze, summer dessert, rustic tart, almond flour, easy galette

Find it online: https://snappyspoon.com/perfect-brown-butter-peach-frangipane-galette-recipe-with-honey-almond-glaze/