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Perfect Brown Butter Peach Galette with Almond Crust

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A quick and easy summer dessert featuring a nutty almond crust with browned butter and juicy, sweet peaches, perfect for potlucks and casual gatherings.

Ingredients

Scale
  • 1 ½ cups (150g) almond flour
  • 1 ¼ cups (160g) all-purpose flour (can substitute with gluten-free flour blend)
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon fine sea salt
  • ½ cup (115g) unsalted butter, browned and cooled slightly
  • 1 large egg, room temperature
  • 2–3 tablespoons cold water
  • 4–5 medium ripe peaches, peeled, pitted, and sliced (about 3 cups)
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon cornstarch (or arrowroot powder)
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon (optional)
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons sliced almonds
  • Turbinado sugar for sprinkling (optional)

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt ½ cup unsalted butter. Cook, swirling occasionally, until golden brown and nutty (about 4-5 minutes). Remove from heat and cool slightly.
  2. Make the almond crust: In a large bowl or food processor, combine almond flour, all-purpose flour, sugar, and salt. Add browned butter and 1 egg. Pulse or stir until crumbly but starting to come together. Add cold water 1 tablespoon at a time until dough forms a ball without being sticky (2-3 tablespoons). Wrap dough in plastic and chill at least 30 minutes.
  3. Prepare the peach filling: Toss sliced peaches with sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Set aside to macerate while dough chills.
  4. Roll out the dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about ¼ inch thick. Transfer to parchment-lined baking sheet.
  5. Assemble the galette: Spoon peach filling onto dough center, leaving a 2-inch border. Fold edges over peaches, pleating to create rustic edge. Brush crust with beaten egg, sprinkle sliced almonds and turbinado sugar on top.
  6. Bake: Preheat oven to 375°F (190°C). Bake galette 40-45 minutes until crust is golden and peaches bubbly. Tent with foil after 30 minutes if edges brown too quickly.
  7. Cool and serve: Let galette cool on wire rack at least 20 minutes before slicing.

Notes

Brown the butter carefully to avoid burning; chill dough well to prevent shrinkage; use cornstarch to thicken peach juices and avoid soggy crust; if dough cracks, patch with water and pinch together; tent galette with foil if edges brown too fast.

Nutrition

Keywords: brown butter, peach galette, almond crust, summer dessert, easy peach dessert, rustic galette, fruit tart

Find it online: https://coracooks.com/perfect-brown-butter-peach-galette-with-almond-crust-easy-homemade-recipe/