Name: Blueberry Peach Frangipane Galette Recipe
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), plus more for work surface; 2 Tablespoons (25g) granulated sugar; 1/4 teaspoon salt; 1/2 cup (8 Tbsp; 113g) cold unsalted butter, cubed; 1/4 cup (60ml) ice cold water; 1 large egg beaten with 1 Tablespoon (15ml) milk (egg wash); Optional: sliced almonds and coarse sugar; 2 Tablespoons (28g) unsalted butter, softened to room temperature; 1 large egg, at room temperature; 1/2 cup (50g) almond flour or almond meal; 1/4 cup (50g) granulated sugar; 1/2 teaspoon almond extract; 1/2 teaspoon pure vanilla extract; 3 heaping cups peach slices (about 2–3 medium peaches); 1 cup (140g) blueberries; 1 Tablespoon granulated sugar; 1 Tablespoon almond flour, almond meal, or all-purpose flour

Jump to Recipe· 4.1 from 62 reviews

If you’ve been searching for a stunning dessert that effortlessly blends juicy fruit goodness with a nutty, buttery richness, then you’re going to adore this Blueberry Peach Frangipane Galette Recipe. This galette is rustic charm in every bite, showcasing the fresh sweetness of peaches and blueberries wrapped up in a crisp, golden crust with a creamy almond filling that makes the whole thing sing. Whether you’re serving it for a special summer brunch or a cozy evening treat, this recipe is a guaranteed showstopper that’s as approachable as it is delicious.

Ingredients You'll Need

A round fruit galette with a golden-brown crust folded unevenly over the edges, sprinkled with sliced almonds that are light brown and slightly toasted, sits on a white marbled surface. Inside the crust, there are thin slices of peach with a soft orange and yellow color, mixed with whole blueberries that are dark purple and glossy, all coated in a light sugary glaze giving a shiny texture. The crust appears flaky and slightly rough with some cracks showing, and the folded edges cover parts of the fruit filling. Photo taken with an iphone --ar 4:5 --v 7

Gathering just a handful of simple but essential ingredients, this galette balances flavor, texture, and color perfectly. Each component, from the flaky crust to the velvety frangipane and vibrant fruit filling, plays a crucial role in making this dish unforgettable and irresistible.

All-purpose flour: The base that creates a tender, flaky crust every time.
Granulated sugar: Adds a touch of sweetness to both the dough and the filling, balancing tartness with warmth.
Cold unsalted butter: Key for that perfect flaky crust texture; keep it ice cold to avoid melting too soon.
Cold water: Helps bring the dough together without toughness, preserving flakiness.
Egg and milk for egg wash: Gives the crust that gorgeous golden glow and a slight crispness.
Almond flour and almond extract: These two ingredients give the frangipane its rich, nutty flavor and creamy texture.
Peach slices and blueberries: Fresh, juicy fruit that crowns the galette with sweetness and a pop of color.
Additional optional toppings like sliced almonds and coarse sugar: Add delightful crunch and sparkle.

How to Make Blueberry Peach Frangipane Galette Recipe

Step 1: Prepare the Crust

Start by whisking together the dry ingredients – flour, sugar, and salt – in a medium bowl. Cut in the cold, cubed butter using a pastry cutter or two forks until you see coarse pea-sized crumbs. This is the secret to a flaky crust. Add ice-cold water and mix gently until the dough just comes together. Shape it into a disk, wrap it tightly in plastic, and chill it for at least an hour. This resting period is crucial to help the butter firm back up, which means a perfectly flaky result after baking.

Step 2: Make the Frangipane

While your dough chills, whip up the luscious almond filling. Beat softened butter, sugar, and almond flour together with egg, almond extract, and vanilla until creamy and smooth. This almond cream will form a rich, fragrant layer beneath the fruit, adding moistness and complexity to each bite. Pop it into the fridge until you’re ready to assemble.

Step 3: Prepare the Blueberry Peach Filling

Gently toss the fresh peach slices and blueberries with sugar and a bit of flour or almond meal to help thicken any juices released during baking. This step is essential for ensuring the galette filling isn’t soggy, while the fruit keeps its lovely sweetness and fresh fragrance intact. Keep this mixture chilled until you’re ready to assemble the galette.

Step 4: Roll Out the Dough

Once chilled, lightly flour your workspace and roll the dough into a neat 12-inch circle. If you like, trim any uneven edges for a tidy finish. Transfer the dough onto a parchment-lined baking sheet – rolling it out directly on the parchment is a great trick to avoid sticking.

Step 5: Assemble Your Galette

Spread an even layer of the frangipane in the center of your dough, leaving about a 3-inch border all around. Arrange the peach and blueberry mixture on top of the almond cream, being careful to leave behind any excess liquid. Fold the edges of the dough up and over the filling, pleating as needed to create a rustic but sealed edge. Brush the crust with your egg wash, then sprinkle sliced almonds and coarse sugar over the top if you want extra crunch and sparkle.

Step 6: Chill Before Baking

Let your beautiful galette chill in the refrigerator for at least 20 minutes. This step is a game changer, helping the crust hold its shape and preventing the frangipane from oozing out during baking. You can even refrigerate it for up to 8 hours if you want to prep it ahead.

Step 7: Bake Until Golden

Bake at 425°F (190°C) for about 35 to 38 minutes until the crust is golden and the fruit filling is bubbly and fragrant. Let it cool on the baking sheet for a good 10 minutes before slicing – this rest helps everything set perfectly so each slice stays intact.

How to Serve Blueberry Peach Frangipane Galette Recipe

A slice of fruit pie with three visible layers is seen on a white plate over a white marbled surface. The bottom layer is a soft, juicy filling with dark blue blueberries and orange peach slices. The middle layer is a slightly thick, shiny glaze covering the fruit. The top layer is a golden-brown baked crust with a rough texture, sprinkled with a few almond slices. In front of the plate, there is a fork with some of the blue blueberry filling on its prongs. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serve your galette warm or at room temperature with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A light dusting of powdered sugar adds a delicate sweetness and a beautiful finish, making every bite feel like a decadent treat.

Side Dishes

This galette pairs effortlessly with a simple green salad for a light brunch or alongside a cup of your favorite tea or coffee for an afternoon pick-me-up. For a heartier dessert spread, add some toasted nuts or a drizzle of honey to round out the flavors.

Creative Ways to Present

Try serving individual slices of the Blueberry Peach Frangipane Galette Recipe on pretty dessert plates garnished with fresh mint leaves or edible flowers. For a festive gathering, arrange the galette slices on a wooden platter alongside fresh berries to echo the filling and add vibrant appeal.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap leftover galette tightly with plastic wrap or store in an airtight container in the refrigerator. It will remain fresh for up to 5 days, making it a perfect make-ahead dessert you can enjoy across the week.

Freezing

You can freeze the dough itself for up to 3 months before baking – just thaw it overnight in the refrigerator and proceed with assembling. After baking, freezing the whole galette is best avoided, but you can freeze individual slices wrapped tightly for short periods.

Reheating

To revive your galette leftovers, warm slices in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. This restores crispness to the crust while keeping the filling warm and gooey, just like fresh from the oven.

FAQs

Can I use frozen fruit instead of fresh peaches and blueberries?

Yes! Frozen fruit works well if fresh isn’t available. Just be sure to thaw and drain the fruit thoroughly, blotting away excess moisture to keep the galette from getting soggy.

Do I have to peel the peaches?

No, peeling peaches is optional. Leaving the skin on adds beautiful color and texture, but if you prefer a smoother bite, feel free to peel them before slicing.

What can I substitute for almond flour in the frangipane?

Almond flour is what gives frangipane its distinctive flavor and texture, but you can substitute finely ground hazelnuts or even all-purpose flour in a pinch, though the flavor will be different.

How important is chilling the dough before baking?

Chilling the dough is crucial as it keeps the butter firm, leading to a flakier crust that holds its shape well during baking. Skipping this step can result in a less crisp, more crumbly galette.

Can I make this galette vegan?

With some swaps, yes! Use vegan butter and replace the egg in the dough and frangipane with plant-based alternatives like flax eggs or commercial egg replacers. Keep in mind the texture and flavor might vary slightly.

Final Thoughts

I truly hope you give this Blueberry Peach Frangipane Galette Recipe a whirl in your kitchen. It’s a stunning blend of simplicity and elegance that never fails to impress. Each slice offers a perfect harmony of buttery crust, rich almond cream, and juicy, sweet fruit that feels like a warm hug on a plate. Once you make it, I’m confident it’ll become a beloved go-to recipe for family gatherings, special occasions, or a little everyday indulgence.