Peach and Rosemary Frangipane Galette
- For the crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 stick unsalted butter, cubed and chilled
- ½ cup ice water
- For the filling:
- ¼ cup almond flour
- ¼ cup sugar
- ¼ cup unsalted butter, room temperature
- 1 egg
- ¼ teaspoon salt
- 1 tablespoon minced fresh rosemary
- 3 large peaches, sliced
- For the glaze:
- 1 egg, beaten
- Sugar in the Raw for sprinkling
- Prepare the crust first. Mix the flour and salt together in a medium bowl. Using a pastry cutter, fork, or your hands, work in the chilled butter cubes into the flour. Press the butter cubes flat and pinch them into smaller and smaller pieces, until they’re somewhere between the size of a lentil and a walnut half. Don’t overmix the butter or let the dough get too warm!
- Add the water and mix in, a couple of tablespoons at a time, taking care not to drop any ice into the dough. When the dough starts forming a shaggy ball, gently squeeze a small bit of dough in your hand to see if it’s done. If it stays together, it’s ready. If it crumbles apart, the dough is still too dry and needs a little more water. Keep adding cold water a little at a time until the dough just stays together. Then lightly press it into a disc, wrap it with plastic and place it in the fridge for at least one full hour.
- While the dough chills, prepare the frangipane. In a mixing bowl, combine the almond flour, sugar, and butter; mix together at low speed. Add the egg, salt, and rosemary, and mix until everything is evenly incorporated. Keep the frangipane at room temperature so it will spread easily.
- Preheat the oven to 425°. Once your crust has chilled, pull it out of the fridge and let it sit for 5-10 minutes. You want it to become slightly more workable, but don’t let it come all the way to room temperature.
- Roll the dough out on a floured surface until it is about ¼” thick. Transfer to a parchment lined baking sheet. Spread the frangipane evenly over the dough, leaving a 1” border around the edge. Arrange peaches over the frangipane, and fold the border up and over the edge. Place the galette in the freezer for 5-10 minutes before baking.
- Remove the galette from the freezer, brush the edge with the beaten egg and sprinkle it with raw sugar. Bake at 425° until the crust is an even golden brown all the way around (about 25-30 minutes). Remove from the oven and transfer it immediately to a cooling rack.
If ripe peaches aren’t available, substitute nectarines or other stone fruit.
What others are saying
Elise Ballard says:
This is a solid version of the classic frangipane, which can be made with virtually any fruit. I made mine with poached pears since they are just coming into season here in the northwest. I also recommend leaving a tiny bit of space between the fruit slices so the frangipane can rise to the top and brown slightly.