This homemade peach galette is a perfect ode to summer. Sweet, juicy peaches and frangipane filling on a crispy, buttery crust. Easy, uncomplicated bake, perfect with any seasonal fruit!
Galette- great way to enjoy seasonal fruit or veg
The main reason why I love galettes so much, is because they are really easy and fuss-free to make. You don't need any equipment or special skills to produce one, other than a rolling pin and a baking tray.
That makes them great for less experienced bakers or those who are just starting to find their feet in the kitchen.
Making pastry for the galette is super easy, as long as you follow the steps in the recipe. Most important thing to remember, is to keep your butter and water super cold.
I always place cubed butter in the freezer for about 10 minutes, before using it. Pour the water into measuring jug and add few cubes of ice to it. Keeping the dough as cold as possible will prevent the fat (butter) from melting too soon.
Because if butter is too warm and melts too soon, your dough will loose its structure. That flaky, crispy texture will disappear, and nobody wants that.
So work that super cold butter with the tips of your fingers quickly into the dough. Pastry cutter/ blender will also work well here, if you have one.
Chill your dough!
This is super important! Because again, you want to keep the fat in your dough as cold as possible to prevent your galette from shrinking during baking.
Chilled dough is always much easier to work with, and will guarantee that flaky, crispy texture. I highly recommend chilling it for at least an hour. You can also chill it overnight.
It's easier to roll the galette crust into a baking paper, as it can be flimsy and crumbly when moving it into a baking tray. I normally chill my galette after each step, so once I've rolled it into a large circle, then once I've added the filling. I chill it for about 20 minutes at each point (you don't have to do it, but it will produce even better results!).
Also, try not to roll the dough too thin. Aim for about 5 mm thickness. If it's too thick, it may taste too stodgy and gooey. If you roll it too thin, it may break and not hold the filling properly.
Don't go overboard with the filling
When adding the filling, make sure to have an even layer of peaches on top. Arrange them in a pattern of your choice, but try not to pile the filling up too high, as it can produce a soggy bottom.
Fold the edges of the galette gently to slightly overlap the fruit filling. If you fold it too little, it may unfold during the baking. Folding too much of it will hide all that beautiful fruity filling, so getting that balance just right is important.
Just before your galette goes into the oven, sprinkle it with some demerara sugar. It's totally optional, but it adds lovely, sweet crunch to the crust.
Once baked and cooled slightly, brush the filling with some peach or apricot jam, to create that shiny glaze. Drizzle of honey and some fresh thyme will also work beautifully with peaches, but are totally optional.
Serve this brown sugar peach galette with a scoop of vanilla ice cream or a dollop of cream.
Can this recipe be made ahead?
You can prepare the crust ahead of time and store it in the fridge for up to 3 days. Crust can also be frozen for up to 3 months. Thaw it in the fridge overnight.
Frangipane filling can also be made ahead and stored in the fridge, for up to 2 days. Make sure to store it in the airtight container or in a bowl with lid on top. Peach filling is best to be prepared on the day.
Galette tastes best on the day it is baked. However, you can cover any leftovers loosely with some aluminium foil and keep it at room temperature for couple of days.
If you tried this, or any other of my recipes, I would love to hear from you! Feel free to leave me a comment and a rating below the recipe card in the comments section!
Brown sugar peach galette
- rolling pin
- mixing bowls
- baking tray
- 190 g plain flour
- 50 g soft light brown sugar
- ¼ tsp salt
- 120 g cold butter cubed
- 50 g butter softened
- 50 g soft light brown sugar
- 100 g ground almonds
- 1 small egg
- 3 medium peaches sliced thinly
- ½ medium lemon juice only
- ½ tsp vanilla
- 2 tbsp caster sugar
- 1 tbsp cornflour
- 1 small egg for eggwash
- 1 tsp demerara sugar optional
- 1 tbsp peach or apricot jam
- For the crust:
- Place flour, brown sugar and salt in a large bowl and mix. Add cubed butter and using your fingertips rub it into the flour mix, until it resembles the texture of large breadcrumbs.
- Add ice cold water and bring the dough together. Knead it few times, then shape into disc, wrap and refrigerate for 1-2 hours.
- Prepare the frangipane by mixing soft butter with brown sugar until light and fluffy. Add egg and mix again. Add ground almonds and fold it all together to create a paste-like texture. Set aside.
- Mix the sliced peaches with lemon juice, vanilla, Tate & Lyle pure cane caster sugar and cornflour. Set aside. Preheat the oven to 180 C (170 C fan).
- On a large piece of baking paper, roll the chilled pastry into a large circle, roughly about 11' in size. Trim the edges (use a back of the large dinner plate or a large bowl to trace the circle shape) of the pastry. If pastry becomes too soft, place it back in the fridge for about 20 minutes. Spread the frangipane filling in the middle, leaving a small border around the edge. Arrange the sliced peaches on top. Fold the edges of the pastry to slightly overlap the fruit.
- Brush with eggwash and sprinkle with demerara sugar. Place on a baking sheet and bake at 180 C (170 C fan) for 30- 35 minutes until golden brown.
- Allow the galette to cool down slightly, then brush some peach or apricot jam on top of the fruit to create the glaze. Serve with some cream or a scoop of ice cream.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- If the crust dough becomes too soft, place it back in the fridge for about 20 minutes before using it again
- If making ahead, prepare the dough and frangipane filling and place both in the fridge for up to 2- 3 days. Both can also be frozen for up to 3 months. Thaw in the fridge overnight.
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