Pin it I was standing at the farmers market one August morning when a woman handed me a peach so ripe it left juice on my palm. She told me to make a galette, something I'd only seen in bakery windows. That afternoon, I rolled out dough on my counter with no plan and no perfection, just fruit and butter and the kind of peace that comes from not overthinking. The tart that came out of my oven wasn't Instagram-ready, but it tasted like summer itself.
The first time I made this for friends, I panicked because the edges cracked while folding. My neighbor laughed and said that's the whole point, it's supposed to look lived-in. We ate it warm on the porch with our hands, and someone said it tasted like something their grandmother would have made. I didn't correct them, but I'd only learned the recipe that week.
Ingredients
- All-purpose flour: The backbone of the crust, I've learned that measuring by weight makes it turn out flaky every time.
- Granulated sugar (for pastry): Just enough sweetness to balance the butter without competing with the fruit.
- Salt: Don't skip it, this is what makes the crust taste like something instead of just holding the filling.
- Unsalted butter (cold and cubed): Cold is non-negotiable, I once used room-temp butter and ended up with dough that spread like cookie batter.
- Ice water: Add it slowly, some days you need less depending on humidity and how your flour feels.
- Almond flour: Gives the filling a subtle nuttiness and soaks up peach juice so the crust doesn't get soggy.
- Granulated sugar (for filling): Sweetens the almond cream and helps it set into something almost custardy.
- Egg (for filling): Binds everything together and creates that tender, creamy layer under the fruit.
- Unsalted butter (softened): Creaming this with the almond flour makes the filling light and spreadable.
- Almond extract: A small amount goes a long way, it deepens the almond flavor without tasting artificial.
- Ripe peaches: The riper the better, I press gently at the farmers market and choose the ones that smell like August.
- Granulated sugar (for fruit): Draws out the juices and makes the peaches glisten as they bake.
- Lemon juice: Brightens the fruit and keeps the flavor from feeling flat.
- Sliced almonds: They toast in the oven and add a little crunch to each bite.
- Apricot jam (warmed): Optional but worth it, brushing this on makes the tart look like it came from a French patisserie.
- Egg (for wash): Brushing this on the crust gives it that deep golden color.
- Coarse sugar: Sparkles on the edges and adds a slight crunch that feels special.
Instructions
- Mix the dough:
- Whisk flour, sugar, and salt in a large bowl, then work in cold butter with your fingertips until it looks like wet sand. Drizzle in ice water one tablespoon at a time, stirring gently until the dough just holds together when pressed.
- Chill the pastry:
- Flatten the dough into a disk, wrap it tightly in plastic, and let it rest in the fridge for at least 30 minutes. This step 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 creamy. Set it aside while you handle the fruit.
- Toss the peaches:
- Combine peach slices with sugar and lemon juice in a bowl, tossing gently to coat. Let them sit while you roll out the dough so the flavors meld.
- Roll and assemble:
- Preheat your oven to 400°F and roll chilled dough into a rough 12-inch circle on parchment paper. Spread almond filling in the center, leaving a 2-inch border, then arrange peaches on top in overlapping circles or however feels right.
- Fold and finish:
- Fold the edges of dough up and over the fruit, pleating as you go, it's meant to be imperfect. Brush the crust with beaten egg, scatter sliced almonds over everything, and sprinkle coarse sugar on the edges.
- Bake until golden:
- Slide the tart into the oven and bake for 35 to 40 minutes, until the crust is deeply golden and the peaches are bubbling. Let it cool slightly before brushing warm apricot jam over the fruit if you want that glossy finish.
- Serve:
- Cut into wedges while still warm, or let it cool to room temperature. Either way, it's best eaten the day it's made.
Pin it One evening I brought this tart to a dinner party and watched someone take a bite, close their eyes, and go quiet for a second. She asked if I'd trained in pastry, and I almost laughed because I'd been winging it in my tiny kitchen just hours before. But that's the magic of rustic baking, it doesn't ask you to be perfect, just present.
Choosing the Right Peaches
I used to grab whatever looked pretty, but I learned that peaches for baking need to be ripe but still firm enough to hold their shape. If they're too soft, they'll collapse into mush, and if they're too hard, they won't release their juices. I press gently near the stem, if it gives just a little and smells sweet, it's ready. Yellow peaches work beautifully here, but white peaches add a delicate floral note if you can find them.
Make-Ahead and Storage Tips
You can make the dough up to two days ahead and keep it wrapped in the fridge, or freeze it for up to a month. The almond filling also holds for a day or two in an airtight container. Once baked, the tart is best enjoyed within 24 hours, though I've eaten leftovers cold from the fridge the next morning with coffee and had no regrets. If you need to reheat it, a few minutes in a low oven brings back some of that just-baked warmth.
Serving Suggestions and Variations
This tart is perfect on its own, but a dollop of barely sweetened whipped cream or a scoop of vanilla ice cream turns it into something you'll remember. I've also made it with nectarines when peaches weren't in season, and once with a mix of plums and blackberries that stained the filling a deep purple. You can swap the almond extract for vanilla if you're not a fan of almond, though I think it's worth trying at least once.
- Try serving it with a drizzle of honey or a sprinkle of cinnamon sugar while it's still warm.
- If you want extra richness, brush the crust with melted butter instead of egg wash.
- Leftovers can be wrapped and frozen for up to a month, then reheated gently in the oven.
Pin it This tart has become my answer to unexpected guests and quiet weekends alike, proof that something simple and honest can feel like a small celebration. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → Can I use other fruits instead of peaches?
Yes, nectarines or plums are great alternatives that pair well with almond filling and maintain a similar texture after baking.
- → How do I achieve a flaky crust?
Use cold butter cut into the flour mixture until crumbly, and add ice water sparingly to bring the dough together without overworking it.
- → What is the purpose of almond extract in the filling?
Almond extract enhances the nutty flavor of the almond flour, adding depth and aroma to the filling.
- → Can this tart be made gluten-free?
Yes, substituting all-purpose flour with a gluten-free blend works well for the pastry crust without compromising texture.
- → Should the tart be served warm or cold?
It can be enjoyed warm or at room temperature, both bring out the flavors beautifully. Serving with whipped cream or ice cream adds extra richness.