Peach and Almond Frangipane Galette Recipe

Frangipane—an almond cream made from almond flour, butter, sugar, a little flour and egg—is one of the simplest and most delicious fillings for pastry. It bakes into a tender, moist, cakey layer that pairs beautifully with fresh fruit. If you enjoy this galette, consider trying other frangipane desserts like summer fruit tarts or frangipane croissants.

Why You’ll Love This Recipe

Simple and rustic – the galette’s free‑form style is forgiving, so it’s fine if the edges aren’t perfect. The flavors do the work for you.

Delicious flavor profile – almond and stone fruit are a classic match. Ripe peaches provide natural sweetness that complements the almond frangipane and flaky crust.

Versatile – swap the peaches for other stone fruit, berries, pears or apples to adapt the galette to whatever’s in season.

What is Frangipane?

Frangipane, or almond cream, is made from almond flour, a bit of all‑purpose flour, butter, powdered sugar and egg. Vanilla and almond extracts enhance the nutty aroma. Before baking it’s spreadable and textured; after baking it becomes soft and cakey with a pronounced almond scent.

Traditionally frangipane can be combined with pastry cream (as in almond cream), but many recipes use the terms interchangeably. It’s used in a wide range of pastries, from galettes to tarts and filled croissants.

Galette, Tart, Pie – What’s the Difference?

The distinctions are mainly about the vessel and presentation:

• Galette: A free‑form pastry rolled flat on a sheet pan; edges are folded up around the filling and the center remains open.
• Tart: Baked in a tart pan with the dough pressed into the sides and bottom for a neat, uniform shape.
• Pie: Baked in a pie dish; edges are crimped or decorated and pies often have a top crust or lattice.

Ingredients

• Unsalted butter. Very cold for the crust; very soft for the frangipane.
• All‑purpose flour. For the crust and to give frangipane a little structure.
• Almond flour. The base of the frangipane, providing almond flavor and texture.
• Vanilla and almond extracts. Both add depth—don’t skip them.
• Sugars. Granulated sugar for the peaches, powdered sugar for the frangipane, and coarse sugar to finish the crust.
• Cornstarch. Thickens peach juices as the galette bakes.
• Peaches. Use ripe freestone peaches if possible; you can peel them if you prefer.
• Sliced almonds. Sprinkle on the crust for added crunch and almond flavor.

See the recipe card below for full ingredient quantities and details.

Substitutions and Variations

• Stone fruit: peaches, apricots, plums or cherries—use a combination if you like.
• Berries: strawberries, blueberries, raspberries or blackberries are excellent alternatives.
• Try rhubarb, pears or apples for a different seasonal twist.
• Peel peaches if preferred—see the FAQ for an easy blanching method.
• Make this with store‑bought puff pastry for convenience (reduce bake time by 10–15 minutes).
• Store‑bought pie crust also works; adjust baking time slightly (reduce by about 10 minutes).

How to Make This Recipe

Start by making an all‑butter pie crust and chilling it for at least two hours. While the dough chills, prepare the frangipane and the peaches so assembly is quick.

One: Combine frangipane ingredients in a bowl or stand mixer.

Two: Beat until very smooth—by hand, with a mixer, or in a food processor.

Three: Slice peaches and toss with cornstarch and granulated sugar to coat.

Four: Roll dough to 1/8″ thickness and spread the frangipane in the center, leaving a 2–3″ border.

Five: Pile the peaches onto the frangipane, mounding in the center so the galette holds its shape as it bakes.

Six: Fold the dough up in sections, creating pleats and pressing creases to seal.

Seven: Brush the exposed dough with egg wash for a glossy finish.

Eight: Sprinkle sliced almonds and coarse sugar over the crust, then bake until the pastry is deep golden, the peaches bubble, and the frangipane is set. Cool 20 minutes before slicing.

Expert Tips

• Use room‑temperature fruit so it cooks evenly.
• Slice riper fruit slightly thicker; firmer fruit slightly thinner.
• Mound the peaches in the center—the galette will spread as it bakes.
• Frangipane can be mixed by hand or with a stand mixer or food processor.
• For a fully baked bottom, move the pan to the oven’s bottom third for the final 15 minutes.

Recipe FAQs

Storage

Store the galette lightly covered at room temperature for 3–4 days. Reheat in a 375°F oven for 5–10 minutes to re‑crisp the crust and warm it slightly.

More Galette and Pie Recipes You’ll Love

Peach Almond Frangipane Galette

Equipment

• Food processor (optional)
• Rolling pin
• Parchment paper
• Pastry brush

Ingredients

Instructions

Pie Crust

1. Cut cold butter into ½” cubes and chill briefly. Prepare an ice water bowl.
2. Combine flour and salt in a food processor; pulse to mix. Add cold butter and pulse until the mixture resembles wet sand with pea‑sized pieces.
3. Drizzle in ice water a little at a time, pulsing until the dough just comes together. It should hold when pressed but not feel wet.
4. Divide into two discs, wrap and flatten to 1″ thickness, then chill 1–2 hours (or freeze one disc for later).

Frangipane

1. In a bowl, combine butter, powdered sugar, almond flour, flour, salt, extracts and egg. Mix until completely smooth. A stand mixer or hand mixer speeds this step.

Peaches

1. Slice peaches about ½” thick; peeling is optional.
2. Toss peaches with cornstarch and granulated sugar until evenly coated.

Assembly

1. Preheat oven to 375°F and line a large baking sheet with parchment.
2. Remove chilled dough and let sit 15 minutes to ease rolling. Roll to about 1/8″ thick, using flour to prevent sticking.
3. Transfer dough to the parchment. Spread frangipane in the center, leaving a 2–3″ border. Pile peaches on top, mounding in the center.
4. Whisk an egg for the egg wash. Fold the dough up in sections, pleating and pressing to seal; brush pleats with egg wash as you go.
5. Brush the entire exposed crust with egg wash, then sprinkle sliced almonds and turbinado sugar over the pastry.
6. Bake 45–55 minutes, moving the pan to the oven’s bottom third for the final 15 minutes to ensure a crisp bottom. The crust should be golden and the peaches bubbling.
7. Remove from oven and, if desired, brush warmed jam over the fruit for a glossy finish. Cool 20–30 minutes before slicing. Serve warm or at room temperature, with vanilla ice cream if you like.

Notes

Store the lightly covered galette at room temperature for 3–4 days. Reheat in a 375°F oven for 5–10 minutes to re‑crisp and warm.