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Rustic Raspberry Peach Galette with Almond Frangipane and Honey Glaze

rustic raspberry peach galette - featured image
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A quick and easy rustic galette combining flaky buttery crust, creamy almond frangipane, and fresh peaches and raspberries, finished with a delicate honey glaze. Perfect for a simple yet charming homemade dessert.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 tbsp granulated sugar (for crust)
  • 1/4 tsp salt
  • 3–4 tbsp ice water
  • 1/2 cup (50g) almond flour
  • 4 tbsp (57g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar (for frangipane)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 2 medium fresh peaches, sliced thin
  • 1 cup (125g) fresh raspberries
  • 2 tbsp granulated sugar (for fruit filling)
  • 1 tbsp cornstarch
  • 1 tsp fresh lemon juice
  • 2 tbsp honey
  • 1 tbsp warm water

Instructions

  1. Make the crust dough: In a large bowl, combine flour, 1 tbsp sugar, and salt. Add cold cubed butter and cut into flour until coarse crumbs with pea-sized pieces remain. Slowly add ice water, stirring gently until dough just comes together. Form into a disk, wrap, and chill at least 30 minutes.
  2. Prepare almond frangipane: Beat softened butter with 1/4 cup sugar until creamy. Add egg, vanilla extract, and almond extract if using; mix well. Fold in almond flour. Cover and chill until ready to use.
  3. Prepare fruit filling: Gently toss sliced peaches and raspberries with 2 tbsp sugar, cornstarch, and lemon juice. Set aside to macerate.
  4. Assemble galette: Preheat oven to 375°F (190°C). Roll chilled dough into a 12-inch circle on floured surface or parchment. Transfer to baking sheet. Spread almond frangipane evenly over center, leaving 2-inch border. Arrange fruit over frangipane.
  5. Fold edges of dough over fruit, pleating gently to form rustic border. Optionally brush crust with water or milk for color. Bake 40-45 minutes until crust is golden and fruit bubbly. Cover edges with foil if browning too fast.
  6. Honey glaze and cool: Mix honey with warm water and brush over hot galette right out of oven. Let cool on baking sheet at least 20 minutes before slicing.

Notes

Keep butter cold for a flaky crust and handle dough gently. Slice peaches about 1/4-inch thick for even softening. Brush crust with milk for a softer shine. Tent foil over edges if browning too quickly. Let galette cool before slicing to prevent filling from running. Dough can be made up to 2 days ahead and refrigerated.

Nutrition

Keywords: rustic galette, raspberry peach dessert, almond frangipane, honey glaze, easy homemade dessert, flaky crust, fruit galette

Find it online: https://forkifyfun.com/rustic-raspberry-peach-galette-recipe-easy-homemade-almond-frangipane-dessert/