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Perfect Cardamom Rose Water Peach Galette with Almond Frangipane

cardamom rose water peach galette - featured image
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A rustic and elegant galette combining warm cardamom, delicate rose water, juicy peaches, and a buttery almond frangipane, perfect for summer gatherings and easy to make with pantry staples.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour, sifted
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice water, added gradually
  • 3/4 cup (75g) almond flour, finely ground
  • 4 tablespoons (60g) unsalted butter, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon (8g) all-purpose flour
  • 1/2 teaspoon pure almond extract (optional)
  • 3 large fresh ripe peaches, sliced about 1/4 inch thick
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon rose water
  • 2 tablespoons granulated sugar (for peach topping)
  • 1 teaspoon fresh lemon juice
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • Raw sugar or sanding sugar for sprinkling on crust (optional)

Instructions

  1. Make the Galette Dough: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into flour using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter bits. Gradually add ice water, 1 tablespoon at a time, mixing gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Almond Frangipane: Beat softened butter and sugar until creamy (2-3 minutes). Add egg and almond extract, mixing well. Fold in almond flour and all-purpose flour until just combined. Chill in fridge.
  3. Prepare the Peaches: Toss sliced peaches with lemon juice, cardamom, rose water, and sugar. Let sit 10-15 minutes to macerate.
  4. Roll Out the Dough: On a lightly floured surface, roll dough into a rough 12-inch circle about 1/8 inch thick. Transfer to parchment-lined baking sheet.
  5. Assemble the Galette: Spread almond frangipane evenly over dough, leaving a 2-inch border. Arrange peaches over frangipane, slightly overlapping. Fold dough edges over filling, pleating as you go. Brush crust with egg wash and sprinkle with raw sugar if desired.
  6. Bake: Preheat oven to 375°F (190°C). Bake galette for 35-40 minutes until crust is golden and filling bubbles. Tent edges with foil if browning too fast.
  7. Cool and Serve: Cool galette on wire rack at least 20 minutes before slicing to allow frangipane to set.

Notes

Keep butter cold for flaky crust. Chill dough and frangipane before assembling. Toss peaches with cornstarch if extra juicy to prevent soggy crust. Tent crust edges with foil if browning too quickly. Cool galette before slicing to set frangipane. Dough can be refrigerated up to 2 days or frozen for a month. Vegan and gluten-free adaptations available.

Nutrition

Keywords: galette, peach galette, cardamom, rose water, almond frangipane, summer dessert, rustic tart, easy dessert, fruit tart

Find it online: https://lirafood.com/perfect-cardamom-rose-water-peach-galette-recipe-easy-homemade-almond-frangipane/