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Perfect Brown Butter Peach Galette Recipe with Easy Almond Frangipane Filling

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A rustic and quick galette featuring a flaky brown butter crust, juicy peaches, and a silky almond frangipane filling. Perfect for summer entertaining and last-minute guests.

Ingredients

Scale
  • 1 ¼ cups (160 g) all-purpose flour
  • ¼ tsp salt
  • ½ cup (115 g) unsalted butter, browned and cooled slightly
  • 3–4 tbsp ice water
  • ½ cup (50 g) almond flour
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (56 g) unsalted butter, browned
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 tbsp all-purpose flour
  • 3–4 ripe peaches, peeled, pitted, and sliced (about 3 cups)
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • Pinch of cinnamon or nutmeg (optional)
  • 1 egg yolk beaten with 1 tbsp water (egg wash)
  • 2 tbsp slivered or sliced almonds
  • Coarse sugar for sprinkling

Instructions

  1. Brown the Butter for the Crust: In a light-colored saucepan over medium heat, melt ½ cup unsalted butter. Swirl frequently until it foams, then the milk solids settle and turn golden brown with a nutty aroma (about 5 minutes). Remove from heat and let cool slightly.
  2. Make the Pie Dough: In a medium bowl, whisk together 1 ¼ cups flour and ¼ tsp salt. Slowly pour in the warm (not hot) brown butter and mix with a wooden spoon until crumbly. Add 3 tbsp ice water, 1 tbsp at a time, stirring and pressing dough together until it forms a ball. Wrap in plastic and chill for 30 minutes.
  3. Prepare the Almond Frangipane: Brown ¼ cup butter as in step 1, then whisk in ½ cup almond flour, ¼ cup sugar, 1 tbsp flour, 1 tsp vanilla, and 1 large egg until smooth. Set aside.
  4. Prepare the Peach Filling: Toss sliced peaches with 2 tbsp sugar, 1 tbsp lemon juice, 1 tsp vanilla, 1 tbsp cornstarch, and optional pinch of cinnamon or nutmeg. Let sit for 10 minutes to macerate.
  5. Roll Out the Dough: On a floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick. Transfer to a parchment-lined baking sheet.
  6. Assemble the Galette: Spread the almond frangipane evenly over the dough, leaving a 2-inch border. Arrange peach slices in an even layer on top. Fold the dough edges over the filling, pleating as needed.
  7. Apply Egg Wash and Toppings: Brush the crust edges with beaten egg yolk plus water. Sprinkle sliced almonds and coarse sugar over the crust.
  8. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and peach filling bubbles gently. Rotate pan halfway through baking.
  9. Cool and Serve: Let galette cool at least 15 minutes before slicing to allow filling to set. Serve warm or at room temperature, optionally with vanilla ice cream.

Notes

If brown butter smells burnt, start over to avoid bitter flavor. Chill dough for at least 30 minutes before rolling to prevent stickiness. Slice peaches evenly about ¼ inch thick for consistent baking. Rotate pan halfway through baking for even crust browning. Cooling for 15 minutes helps filling set for clean slices. Cornstarch prevents soggy filling from peach juice. Almond frangipane adds richness and prevents crust sogginess.

Nutrition

Keywords: brown butter, peach galette, almond frangipane, summer dessert, rustic galette, easy dessert, fruit galette

Find it online: https://twinkletaste.com/perfect-brown-butter-peach-galette-recipe-with-easy-almond-frangipane-filling/