Perfect Fresh Peach Galette with Cardamom Frangipane and Honey Drizzle Recipe
This Perfect Fresh Peach Galette features a flaky homemade crust filled with a fragrant cardamom almond frangipane and topped with juicy fresh peaches, finished with a sweet honey drizzle for an elegant yet rustic dessert.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 1/4 cups (160g) all-purpose flour (for gluten-free option, use almond or oat flour)
- 1/4 teaspoon salt
- 8 tablespoons (115g) unsalted butter, cold and cubed
- 3–4 tablespoons ice water
Cardamom Frangipane
- 1/2 cup (120g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 cup (100g) almond flour
- 1 teaspoon ground cardamom
- 1/2 teaspoon vanilla extract
Peach Filling
- 3–4 ripe fresh peaches, sliced (about 1 1/2 pounds or 680g)
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
Finishing
- 2 tablespoons honey
- 1 egg, beaten (for egg wash)
- Coarse sugar for sprinkling (optional)
Instructions
- Prepare the crust: In a large bowl, whisk together flour and salt. Add cold, cubed butter and work into flour until mixture resembles coarse crumbs. Slowly add ice water, 1 tablespoon at a time, mixing gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- Make the cardamom frangipane: Beat softened butter with sugar until pale and fluffy. Add egg and vanilla extract, mixing until combined. Fold in almond flour and ground cardamom until smooth. Set aside.
- Prepare the peaches: Toss sliced peaches with sugar, lemon juice, and cornstarch. Let sit for 10 minutes.
- Roll out the dough: On a floured surface, roll chilled dough into a roughly 12-inch circle. Transfer to a parchment-lined baking sheet.
- Assemble the galette: Spread frangipane evenly over dough, leaving a 2-inch border. Arrange peach slices on top in overlapping pattern. Fold dough edges up and over fruit, pleating as you go. Brush dough edges with beaten egg and sprinkle with coarse sugar if desired.
- Bake: Preheat oven to 375°F (190°C). Bake for 40-45 minutes or until crust is golden and filling is bubbling. Cover edges with foil if browning too quickly.
- Finish with honey drizzle: Once slightly cooled (about 10 minutes), drizzle honey over warm galette.
Notes
- For a gluten-free option, substitute all-purpose flour with almond or oat flour.
- Cover edges with foil during baking if crust browns too quickly.
- Let the galette cool slightly before drizzling honey to avoid the honey running off.
Keywords: peach galette, cardamom frangipane, honey drizzle dessert, fresh peach tart, rustic fruit galette
