Save I rolled out my first galette on a sticky July afternoon, flour everywhere, doubting every fold. The dough tore twice before I realized rustic means forgiveness. When it came out of the oven, golden and crackled, my neighbor leaned over the fence and asked what smelled so good. That tart, imperfect and warm, taught me that beauty doesn't need straight edges.
One summer I made three of these in a single week, each time for a different friend going through something hard. We ate them still warm, talking until the sky turned purple. No one mentioned the burnt corner on the second one. The tart became a reason to sit together, and that felt more important than perfection.
Ingredients
- All-purpose flour: The backbone of the crust, it needs to stay cold so the butter creates flaky layers instead of melting into the dough.
- Granulated sugar (for pastry): Just enough sweetness to balance the buttery dough without competing with the fruit.
- Salt: Sharpens every flavor and keeps the pastry from tasting flat.
- Unsalted butter (cold and cubed): Cold butter is everything, it creates steam pockets that puff the crust into something tender and crisp.
- Ice water: Brings the dough together without warming it, add it slowly so you don't end up with a sticky mess.
- Almond flour: Adds a nutty richness and soaks up the peach juices so the bottom stays crisp.
- Granulated sugar (for filling): Sweetens the almond cream and helps it set into a soft, custardy layer.
- Large egg (for filling): Binds the almond mixture and gives it structure as it bakes.
- Unsalted butter (softened, for filling): Creams into the almond base and makes it smooth and spreadable.
- Almond extract: A few drops deepen the almond flavor without overpowering the fruit.
- Ripe peaches: The star, choose peaches that give slightly when pressed and smell sweet at the stem.
- Granulated sugar (for fruit): Draws out the peach juices and creates a syrupy glaze as it bakes.
- Lemon juice: Brightens the peaches and keeps them from browning while you work.
- Sliced almonds: Scatter them over the crust for a little crunch and a prettier finish.
- Apricot jam (warmed, optional): Brush it over the baked fruit for a glossy, bakery-style shine.
- Egg (beaten, for wash): Gives the crust a deep golden color and a subtle sheen.
- Coarse sugar (optional): Adds sparkle and a slight crunch to the edges.
Instructions
- Mix the pastry:
- Whisk the flour, sugar, and salt in a big bowl, then work the cold butter in with your fingers until it looks like wet sand. Drizzle in ice water one spoon at a time, just until the dough holds together when you squeeze it.
- Chill the dough:
- Press it into a flat disk, wrap it tight, and let it rest in the fridge for at least half an hour. This step keeps the butter cold and makes rolling out so much easier.
- Prepare the almond cream:
- Beat together the almond flour, sugar, softened butter, egg, and almond extract until it's smooth and spreadable. Set it aside while you handle the fruit.
- Toss the peaches:
- Slice your peaches and toss them gently with sugar and lemon juice. They'll start to glisten and smell incredible.
- Roll out the dough:
- On a piece of parchment, roll the chilled dough into a rough 12-inch circle, don't worry if the edges are uneven. Slide the parchment onto a baking sheet.
- Layer the filling and fruit:
- Spread the almond cream in the center, leaving a wide border, then arrange the peach slices over the top in whatever pattern makes you happy. Fold the edges of the dough up and over the fruit, pleating as you go.
- Finish and bake:
- Brush the crust with beaten egg, scatter sliced almonds and coarse sugar over the top, then bake at 400°F until the crust is deeply golden and the fruit is bubbling, about 35 to 40 minutes. Let it cool a bit before you brush on warm apricot jam if you want that glossy finish.
- Serve:
- Slice it while it's still warm or wait until it cools to room temperature. Either way, it's perfect on its own or with a scoop of vanilla ice cream.
Save I brought this tart to a potluck once and watched a quiet argument break out over the last slice. Someone said it tasted like summer itself, and I realized that's exactly what it is. It's peaches at their peak, butter that smells like childhood, and the kind of dessert that makes people linger at the table a little longer.
How to Know When It's Done
The crust should be deep gold all over, not pale or doughy at the folds. You'll see the peach juices bubbling around the edges and the almond filling will puff up slightly in the center. If the crust browns too fast, tent it loosely with foil and keep baking until the fruit softens.
Making It Ahead
You can roll out the dough and keep it wrapped in the fridge for up to two days, or freeze it for a month. The almond filling also keeps in the fridge for three days, just give it a stir before spreading. Assemble and bake the tart the day you plan to serve it for the crispest crust.
What to Do with Leftovers
Leftover tart keeps at room temperature for a day, covered loosely with a towel so the crust doesn't get soggy. You can rewarm slices in a low oven to crisp them up again. I've also eaten cold slices straight from the fridge for breakfast, and I'm not sorry about it.
- Swap peaches for nectarines, plums, or even apricots when they're in season.
- Add a pinch of cardamom or cinnamon to the almond filling for a warm, spiced twist.
- Brush the crust with honey instead of apricot jam for a different kind of shine.
Save This tart doesn't ask for perfection, just a little patience and ripe fruit. Every time I pull one from the oven, I'm reminded that the best things are the ones made by hand, with all their beautiful, uneven edges.
Recipe FAQs
- → What is the best way to prepare the crust?
Use cold unsalted butter cut into flour and sugar until crumbly, then slowly add ice water until dough just comes together. Chill before rolling.
- → Can I substitute the peaches with other fruits?
Yes, nectarines or plums work well as alternatives while maintaining the tart's texture and flavor balance.
- → How do I achieve a flaky crust texture?
Keep butter cold, avoid overworking dough, and chill dough before baking to ensure flakiness.
- → What role does almond extract play in the filling?
It enhances the nutty flavor of the almond filling, adding depth and aroma without overpowering the peaches.
- → Is it necessary to glaze the tart?
Brushing with warmed apricot jam adds a glossy finish and a touch of sweetness, but it’s optional based on preference.