RUSTIC PEACH GALETTE

A sweet crust encasing almond paste and slices of fresh, juicy peaches. This rustic peach galette is a free-form tart that you will love! Perfect for warm weather and seasonal fruit.

INGREDIENTS

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There are a variety of options for the galette dough.

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Roll out your dough 3 inches larger than the galette size you want to make. Spread the almond cream in the center making a circle leaving 3 inches without filling.

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Arrange the peach slices any way you want. Dust the fruit with the sugar and start turning the leftover crust inward. It will have small folds each time you lift it.

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Complete the round and sprinkle the outer edge with the sliced almonds. Bake for about 40 minutes or until the dough is golden, the fruit bubbly and the almond cream somewhat set.

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Let cool on a wire rack and transfer to a serving plate. Eat warm or at room temperature with powdered sugar, ice cream, whipped cream or a drizzle of honey.

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PEACH GALETTE

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RUSTIC PEACH GALETTE

A sweet crust encasing almond paste and slices of fresh, juicy peaches. This rustic peach galette is a free-form tart that you will love! Perfect for warm weather and seasonal fruit.

INGREDIENTS

Italian Pie Crust Almond Paste Peaches, cored and sliced Sugar Sliced Almonds

There are a variety of options for the galette dough.

Italian Pie Dough All Butter Pie Crust Store Bought

Roll out your dough 3 inches larger than the galette size you want to make. Spread the almond cream in the center making a circle leaving 3 inches without filling.

Roll out your dough 3 inches larger than the galette size you want to make. Spread the almond cream in the center making a circle leaving 3 inches without filling.

Arrange the peach slices any way you want. Dust the fruit with the sugar and start turning the leftover crust inward. It will have small folds each time you lift it.

Arrange the peach slices any way you want. Dust the fruit with the sugar and start turning the leftover crust inward. It will have small folds each time you lift it.

Complete the round and sprinkle the outer edge with the sliced almonds. Bake for about 40 minutes or until the dough is golden, the fruit bubbly and the almond cream somewhat set.

Complete the round and sprinkle the outer edge with the sliced almonds. Bake for about 40 minutes or until the dough is golden, the fruit bubbly and the almond cream somewhat set.

Let cool on a wire rack and transfer to a serving plate. Eat warm or at room temperature with powdered sugar, ice cream, whipped cream or a drizzle of honey.

Let cool on a wire rack and transfer to a serving plate. Eat warm or at room temperature with powdered sugar, ice cream, whipped cream or a drizzle of honey.

PEACH GALETTE

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BLUEBERRY PEACH UPSIDE DOWN CAKE

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