Blueberry Peach Frangipane Galette

I make this blueberry peach frangipane galette when I want a fruit dessert that looks more impressive than the effort it asks from me. A galette is friendly pastry: roll a circle, spread almond cream, pile on fruit, fold the edges, and do not worry if it looks a little uneven.

The frangipane is the reason I keep coming back to this version. It sits under the peaches and blueberries, turns creamy in the oven, and catches some of the juices so the crust stays flaky instead of soggy.

I do give the dough time to chill. That is the part I do not negotiate with myself. Cold dough rolls cleaner, folds without tearing, and bakes with the buttery layers I want.

Why I keep coming back to this

• It has homemade pastry flavor without pie plate pressure.
• The almond frangipane makes the fruit filling taste richer.
• Peaches and blueberries bake into a juicy summer center.
• The shaped galette can chill for 20 minutes or up to 8 hours.
• Optional almonds and coarse sugar make the crust look finished.
• It slices after only a short 10-minute cool on the baking sheet.

What you need (and what each one is doing)

• 1 1/2 cups all-purpose flour (188g).Flour gives structure. I spoon it into the measuring cup and level it off because a packed cup makes baked goods heavy.
• 2 Tablespoons granulated sugar (25g).
• 1/4 teaspoon salt.Salt is small but important. Without it, fruit tastes muted and sweet ingredients feel one-note.
• 1/2 cup unsalted butter, cold and cubed (8 Tbsp; 113g).
• 1/4 cup ice water (60ml).moves quickly.
• 1 large egg beaten with 1 Tablespoon milk or water (15ml, for egg wash).This is the moisture that keeps the crumb tender. I use what I have, but avoid anything strongly flavored unless I want it noticed.
• sliced almonds and coarse sugar, optional.
• 2 Tablespoons unsalted butter, softened (28g).
• 1 large egg, at room temperature.Eggs help everything set instead of falling apart. I beat them well first so no streaks of egg white show up later.
• 1/2 cup almond flour (50g).
• 1/4 cup granulated sugar (50g).
• 1/2 teaspoon almond extract.moves quickly.
• 1/2 teaspoon pure vanilla extract.Vanilla rounds off sharper fruit and dairy notes. I measure it, but I am not upset if a few extra drops fall in.
• 3 heaping cups peach slices (about 2-3 medium peaches).Ripe peaches bring soft syrupy pockets. I slice them a little thicker than seems necessary because thin slices disappear into the filling.
• 1 cup blueberries (140g).I fold berries gently so a few burst and a few stay whole. Fresh berries look neatest, but frozen berries have saved this recipe for me plenty of times.
• 1 Tablespoon granulated sugar.
• 1 Tablespoon almond flour, almond meal, or all-purpose flour.

How I make it

Step 1 — Make the dough

I whisk the flour, 2 Tablespoons sugar, and salt, then cut in the cold butter until the pieces look like small peas. I stir in 1/4 cup ice water, adding only a touch more if the dough will not hold together. Then I press it into a disk, wrap it, and chill it at least 1 hour.

Step 2 — Mix the frangipane

While the dough chills, I beat the softened butter, egg, almond flour, 1/4 cup sugar, almond extract, and vanilla until creamy. I cover the bowl and refrigerate it so it stays spreadable but not runny.

Step 3 — Prepare the fruit

I gently toss the peach slices, blueberries, 1 Tablespoon sugar, and 1 Tablespoon almond flour. The almond flour is small but useful because it catches some juice before it reaches the crust.

Step 4 — Roll and fill

I heat the oven to 425°F (190°C) and line a baking sheet. On a floured surface, I roll the dough into a 12-inch circle and transfer it to the sheet. I spread the frangipane in the center, leaving a 3-inch border, then arrange the fruit on top and leave behind excess juice in the bowl.

Step 5 — Fold, chill, and bake

I fold the dough edges over the fruit, brush the crust with egg wash, and add sliced almonds and coarse sugar if I have them. The shaped galette chills at least 20 minutes, then bakes for 35 to 38 minutes, until the filling bubbles and the crust is golden. I cool it 10 minutes before slicing.

Tips from my kitchen

• Keep everything cold.Warm dough gets stretchy and bakes tougher.
• Leave the fruit juice behind.I spoon the fruit onto the frangipane instead of dumping in the whole bowl.
• Use parchment.Any bubbling fruit syrup is easier to manage on lined paper.
• Do not chase a perfect circle.A slightly uneven galette looks handmade in the best way.

Variations I have actually tried

• Nectarine galette:swap peaches for nectarines and skip peeling.
• Raspberry-peach:replace blueberries with raspberries for a tarter filling.
• Pistachio frangipane:use finely ground pistachios in place of almond flour.
• Apricot almond:use sliced apricots and a few blueberries for color.
• No nut topping:skip sliced almonds and finish the crust with only coarse sugar.

Storing and making ahead

I cover leftover galette and refrigerate it for up to 5 days. The crust softens as it sits, so I rewarm slices on a baking sheet at 325°F (163°C) for 8 to 10 minutes. The dough disk can be frozen for up to 3 months, which makes a later galette feel much easier.

Frequently asked questions

What is frangipane?

Frangipane is a soft almond cream made with butter, egg, almond flour, sugar, and flavorings. In this galette, it bakes under the fruit and adds a rich almond layer.

Can I use frozen fruit?

I prefer fresh peaches, but frozen blueberries are fine. If using frozen peaches, I thaw and drain them well so the galette does not flood.

Why chill the shaped galette?

The 20-minute chill firms the butter in the crust again. That helps the galette hold its shape and bake flakier.

Can I make the dough ahead?

Yes. I refrigerate the wrapped dough for up to 3 days or freeze it for up to 3 months. Thaw frozen dough overnight in the refrigerator.

What should I serve with it?

Vanilla ice cream is the obvious choice, but I also like lightly sweetened whipped cream or a spoonful of plain yogurt for breakfast leftovers.

This is the fruit dessert I make when I want pie flavor with fewer rules.

Blueberry Peach Frangipane Galette

Prep Time 130 mins Cook Time 35 mins Rest Time 20 mins Total Time 3 hrs 5 mins Difficulty: Medium Servings: 1 Calories: 2196 kcal Dietary:

E eggs F fruit G grain N nuts

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Cooking Method: Baking Cuisine: American Courses: Pie Recipe Keys: Vegetarian Meals

Description

This blueberry peach frangipane galette has flaky homemade pastry, almond cream, juicy peaches, and blueberries. I chill the dough well, fold it simply, and bake it until bubbling and golden.

Ingredients You’ll Need

Scale

1/2x 1x 2x 3x

• 1 ¹⁄₂ cups all-purpose flour (188g)

• 2 Tablespoons granulated sugar (25g)

• ¹⁄₄ teaspoon salt

• ¹⁄₂ cup unsalted butter, cold and cubed (8 Tbsp; 113g)

• ¹⁄₄ cup ice water (60ml)

• 1 large egg beaten with 1 Tablespoon milk or water (15ml, for egg wash)

• sliced almonds and coarse sugar, optional

• 2 Tablespoons unsalted butter, softened (28g)

• 1 large egg, at room temperature

• ¹⁄₂ cup almond flour (50g)

• ¹⁄₂ teaspoon almond extract

• ¹⁄₂ teaspoon pure vanilla extract

• 3 heaping cups peach slices (about 2-3 medium peaches)

• 1 cup blueberries (140g)

• 1 Tablespoon almond flour, almond meal, or all-purpose flour

Instructions

1. Whisk flour, sugar, and salt. Cut in cold butter, then stir in ice water until dough holds together. Shape into a disk and chill at least 1 hour.
   Mark as complete
2. Beat frangipane ingredients until creamy. Cover and refrigerate.
   Mark as complete
3. Toss peach slices, blueberries, sugar, and almond flour for the filling.
   Mark as complete
4. Preheat oven to 425 degrees F and line a baking sheet. Roll dough into a 12-inch circle.
   Mark as complete
5. Spread frangipane in the center, leaving a 3-inch border. Top with fruit, leaving excess juices behind.
   Mark as complete
6. Fold edges over filling. Brush crust with egg wash and add almonds and coarse sugar if using.
   Mark as complete
7. Chill shaped galette at least 20 minutes and up to 8 hours.
   Mark as complete
8. Bake 35 to 38 minutes until bubbly and golden. Cool 10 minutes before slicing.
   Mark as complete

Nutrition Facts

Servings 1

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Amount Per Serving

Calories 2196kcal

% Daily Value *

Total Fat 144g222%

Saturated Fat 75g375%

Trans Fat 4.7g

Cholesterol 304mg102%

Sodium 499mg21%

Potassium 732mg21%

Total Carbohydrate 200g67%

Dietary Fiber 15g60%

Sugars 43g

Protein 32g64%

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Calcium 217 mg

Iron 11.3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Dough. Cold dough is easier to roll and bakes flakier.

Fruit juice. Leave pooled fruit juice in the bowl to avoid a soggy crust.

Make ahead. The shaped galette can rest in the refrigerator up to 8 hours.

Keywords: blueberry peach frangipane galette, peach galette, almond frangipane, blueberry dessert, summer fruit tart, free form pie