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Perfect Fresh Peach and Almond Frangipane Galette Recipe with Easy Vanilla Glaze

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A quick and easy rustic galette featuring a flaky buttery crust, creamy almond frangipane filling, juicy fresh peaches, and a simple vanilla glaze. Perfect for summer gatherings and last-minute desserts.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • ½ cup (115g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 3 to 4 tablespoons ice water
  • ½ cup (50g) almond flour, finely ground
  • ¼ cup (57g) unsalted butter, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg, room temperature
  • ½ teaspoon pure almond extract
  • 1 tablespoon all-purpose flour
  • 3 medium fresh ripe peaches, peeled and thinly sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon ground cinnamon (optional)
  • ½ cup (60g) powdered sugar
  • 1 to 2 tablespoons milk (whole or dairy-free alternative)
  • ½ teaspoon pure vanilla extract

Instructions

  1. Make the dough: In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and cut into flour until mixture resembles coarse crumbs with some pea-sized bits. Slowly add ice water, stirring until dough just comes together. Wrap dough in plastic and chill for at least 30 minutes.
  2. Prepare the almond frangipane: Beat softened butter with sugar until fluffy. Add egg and almond extract, mixing well. Gently fold in almond flour and all-purpose flour until smooth. Cover and chill while prepping peaches.
  3. Prepare peaches: Peel and thinly slice peaches. Toss with sugar, lemon juice, and optional cinnamon. Set aside.
  4. Roll out the dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about ¼-inch thick. Transfer to parchment-lined baking sheet. Patch any cracks if needed.
  5. Assemble the galette: Spread almond frangipane in center of dough, leaving a 2-inch border. Arrange peach slices over frangipane in overlapping circles. Fold dough edges up over fruit, pleating as needed.
  6. Bake: Preheat oven to 375°F (190°C). Brush dough edges with beaten egg or milk for shine. Bake 35-40 minutes until crust is golden and filling bubbly. Watch to avoid over-browning.
  7. Make vanilla glaze: Whisk powdered sugar with milk and vanilla extract until smooth. Drizzle over slightly cooled galette once out of oven.
  8. Cool and serve: Let galette cool at least 20 minutes so filling sets. Serve warm or at room temperature.

Notes

Keep butter cold for flaky crust. Chill dough at least 30 minutes before rolling. Pat peach slices dry if very juicy to avoid soggy crust. Use parchment paper for easy cleanup. Watch baking time closely to prevent burning. Drizzle glaze after baking to preserve flavor.

Nutrition

Keywords: peach galette, almond frangipane, summer dessert, easy galette, vanilla glaze, rustic tart, fresh peaches, almond butter dessert

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