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Perfect Honey Bourbon Peach Galette with Almond Frangipane

Honey Bourbon Peach Galette - featured image
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A rustic and easy-to-make galette featuring fresh peaches, a honey bourbon glaze, and a creamy almond frangipane layer, wrapped in a flaky buttery crust. Perfect for summer gatherings and dessert lovers seeking a sophisticated yet simple treat.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150g)
  • 8 tablespoons unsalted butter, cold and cubed (115g)
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice water
  • 1/2 cup almond flour (50g)
  • 4 tablespoons unsalted butter, softened (55g)
  • 1/3 cup granulated sugar (65g)
  • 1 large egg, room temperature
  • 1/2 teaspoon almond extract
  • 1 tablespoon all-purpose flour
  • 4–5 medium fresh peaches, peeled and sliced (about 3 cups or 450g)
  • 3 tablespoons honey
  • 2 tablespoons bourbon
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons all-purpose flour
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons sliced almonds
  • 1 tablespoon coarse sugar (optional)

Instructions

  1. Make the Dough: In a large bowl or food processor, combine 1 1/4 cups flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Add 8 tablespoons cold, cubed butter. Pulse or cut in the butter until mixture resembles coarse crumbs with pea-sized bits. Slowly add 3-4 tablespoons ice water, mixing until dough just comes together. Flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Almond Frangipane: In a medium bowl, beat 4 tablespoons softened butter with 1/3 cup sugar until fluffy. Add 1 egg and 1/2 teaspoon almond extract, mixing well. Fold in 1/2 cup almond flour and 1 tablespoon flour until combined. Set aside.
  3. Prepare the Peach Filling: Toss peeled and sliced peaches with 3 tablespoons honey, 2 tablespoons bourbon, 1/2 teaspoon cinnamon, 1 tablespoon lemon juice, and 2 tablespoons flour. Ensure peaches are coated evenly.
  4. Assemble the Galette: Roll chilled dough on a lightly floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet. Spread almond frangipane evenly over dough, leaving a 2-inch border. Arrange peach slices evenly on top, overlapping slightly but not piling high.
  5. Fold and Finish: Gently fold dough edges over peaches, pleating as needed to create a rustic edge. Brush dough edges with egg wash. Sprinkle sliced almonds and coarse sugar over fruit and crust.
  6. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and peaches are bubbly. Tent loosely with foil halfway through if crust browns too fast.
  7. Cool and Serve: Let galette cool on a wire rack for at least 20 minutes to set filling. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Keep butter cold and handle dough minimally for a flaky crust. Chill dough well before rolling. Tent galette with foil if crust browns too quickly. Peeling peaches is easier by blanching in boiling water for 30 seconds then ice water. Almond frangipane acts as a moisture barrier to prevent soggy crust. Dough can be made ahead and refrigerated up to 2 days or frozen for 1 month.

Nutrition

Keywords: peach galette, honey bourbon dessert, almond frangipane, summer dessert, rustic tart, homemade galette, easy peach dessert

Find it online: https://platebelle.com/perfect-honey-bourbon-peach-galette-recipe-easy-homemade-almond-frangipane-dessert/