Save I wasn't planning to bake the afternoon my neighbor handed me a bag of peaches from her tree. They were warm from the sun, slightly bruised, and far too ripe to wait. I'd been meaning to try a galette for months but kept putting it off, convinced I needed the perfect occasion. That day, with juice already staining the counter, I realized the occasion was simply having fruit that wouldn't last until tomorrow. The tart came together in my messy kitchen with flour on my elbows and the oven preheating before I'd even finished rolling the dough.
The first time I served this, I'd forgotten to chill the dough long enough and the edges slumped slightly in the oven. No one noticed. They were too busy reaching for second slices, scraping up the jammy peach bits that had caramelized against the parchment. My brother-in-law, who usually skips dessert, ate his piece standing at the counter and asked if I'd made extra. I hadn't, but I learned that night that imperfect tarts still disappear fast.
Ingredients
- All-purpose flour: The backbone of the crust, and it doesn't need to be fancy bread flour or pastry flour work beautifully here.
- Cold unsalted butter: Crucial for flakiness, keep it cubed and icy until the moment you add it or the dough turns greasy.
- Ice water: Add just enough to bring the dough together, too much makes it tough and sticky.
- Almond flour: Ground almonds create a soft, nutty layer that soaks up peach juice without turning soggy.
- Granulated sugar: Used in the crust, filling, and fruit, it balances tartness and helps the peaches release their natural sweetness.
- Egg: Binds the almond filling and gives the crust a golden sheen when brushed on top.
- Almond extract: A small amount deepens the almond flavor without tasting artificial.
- Ripe peaches: The star of the tart, look for fruit that yields slightly when pressed and smells fragrant.
- Lemon juice: Brightens the peaches and keeps them from browning while you work.
- Sliced almonds: Optional but they add a pleasant crunch and toasted aroma.
- Apricot jam: Warmed and brushed over the baked fruit, it creates a bakery-style glaze.
- Coarse sugar: Sprinkled on the crust before baking, it gives a subtle sparkle and crunch.
Instructions
- Mix the pastry dough:
- Whisk flour, sugar, and salt in a large bowl, then work in the cold butter until the mixture looks like wet sand with a few pea-sized lumps. Drizzle in ice water one tablespoon at a time, stirring gently until the dough just holds together when pinched.
- Chill the dough:
- Flatten it into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes. This rest makes rolling easier and prevents shrinking in the oven.
- Prepare the almond filling:
- Beat together almond flour, sugar, softened butter, egg, and almond extract until smooth and spreadable. Set it aside while you handle the fruit.
- Toss the peaches:
- Combine peach slices with sugar and lemon juice in a bowl, letting them macerate slightly while you roll out the dough. The sugar draws out juice and the lemon keeps them bright.
- Roll and fill:
- On a sheet of parchment, roll chilled dough into a rough 12-inch circle, don't worry about perfect edges. Spread almond filling in the center, leaving a 2-inch border bare.
- Arrange and fold:
- Layer peach slices over the filling, then fold the dough edges up and over the fruit, pleating as you go. The folds don't need to match, rustic is the point.
- Brush and garnish:
- Brush the folded crust with beaten egg, then scatter sliced almonds and coarse sugar over the top. This step adds color and texture.
- Bake until golden:
- Slide the tart into a 400°F oven for 35 to 40 minutes, until the crust is deeply golden and the fruit is bubbling. Let it cool slightly before brushing with warm apricot jam if you want a glossy finish.
Save One summer evening, I baked this tart and carried it still warm to a friend's backyard gathering. We ate it on paper plates under string lights, and someone's toddler smeared peach juice across his cheek and asked for more. It wasn't a fancy dinner party or a planned celebration, just a handful of people and a dessert that tasted like the season. I've made fancier things since, but that night reminded me that the best food is usually the simplest.
Choosing Your Fruit
Peaches are classic, but this tart works beautifully with nectarines, plums, or even a mix of stone fruits. I've used apricots when they're in season, halved and pitted, and the tartness plays nicely against the sweet almond filling. If your fruit is underripe, increase the sugar slightly. If it's very juicy, toss it with a teaspoon of cornstarch to help thicken the released liquid as it bakes.
Making It Ahead
You can prepare the dough up to two days in advance and keep it wrapped in the fridge, or freeze it for up to a month. The almond filling also holds well in the fridge for a day or two. I don't recommend assembling the tart more than an hour before baking, as the fruit will release too much juice and make the bottom soggy. Baked tarts keep at room temperature for a day, covered loosely, though the crust softens slightly overnight.
Serving and Storing
This tart is best served warm or at room temperature, when the crust is still crisp and the filling is soft but set. I like it plain, but a dollop of whipped cream or a scoop of vanilla ice cream turns it into something special. Leftovers can be stored covered at room temperature for up to one day, or refrigerated for two. Reheat individual slices in a 350°F oven for about 10 minutes to restore some of the crust's crispness.
- Let the tart cool on the baking sheet for easier slicing.
- Use a sharp knife to cut clean wedges without dragging the filling.
- If the edges brown too quickly, tent the tart loosely with foil halfway through baking.
Save There's something honest about a galette, the way it doesn't hide behind perfection or pretend to be more than it is. It's fruit, butter, and a little bit of care, baked until golden and shared while it's still warm. I hope you make this one soon.
Recipe FAQs
- → What type of peaches work best?
Choose ripe, firm peaches for the best texture and sweetness. Nectarines or plums can be substituted for a different flavor.
- → How do I prevent a soggy crust?
Chilling the dough before baking and folding edges properly helps keep the crust flaky and crisp. Baking until golden ensures a well-set base.
- → Can I make this tart gluten-free?
Yes, you can swap all-purpose flour with a gluten-free blend to accommodate dietary needs without compromising texture.
- → What gives the filling its almond flavor?
The almond filling contains almond flour and almond extract, which provide a rich, nutty flavor that complements the peaches.
- → Is the tart served warm or cold?
This tart can be enjoyed warm or at room temperature, allowing the flavors to fully develop and the crust to remain flaky.
- → What toppings enhance the tart's texture?
Sliced almonds sprinkled on top add a crunchy contrast, and an optional apricot glaze gives a glossy, sweet finish.