This blueberry peach frangipane galette combines homemade flaky pastry crust, sweet almond cream, and plenty of fresh summer fruit. Galette is a simple free-form pie or tart, so this is perfect if you’re looking for a straightforward, yet impressive dessert!
Let’s talk about recipe successes. Today I’m sharing a summery dessert combining buttery pastry crust, juicy peaches, blueberries, and sweet almond frangipane.
This blueberry peach frangipane galette reminds me of this blueberry peach pie but even easier to make.
What is Frangipane?
Frangipane is almond pastry creamโthink of it as a creamier homemade almond paste. It’s deliciously versatile and tastes incredible paired with fruit. Using an electric mixer, beat ground almonds, egg, butter, sugar, vanilla, and almond extract together. Some grind their own nuts for frangipane, but using store-bought almond flour is a handy shortcut. You could even use pistachios or hazelnuts for a flavorful twist.
Steal a quick taste. Almond frangipane is unbelievable!
Frangipane is most commonly used in tarts, like the Bakewell tart, cranberry frangipane tart, or any tart under a layer of fruit. I was in the mood for a fruity dessert the other weekend, so I opted for a free-form tart, also known as a galette. If you love fruit tart and pie, but don’t feel like making either, make a galette. They’re pretty easy and bake quicker, too. Have you tried this strawberry peach galette, pear ginger galette, or mixed berry galette yet? If you want just the blueberries from today’s recipe, I have a lemony blueberry galette that you’ll love!
3 Parts to Blueberry Peach Frangipane Galette
- Homemade Buttery Crust
- Frangipane
- Blueberry Peach Filling
The crust is an easy all butter dough. I add sugar to galette dough so that it tastes more like a sweet tart pastry. It’s very buttery, extra flaky, and comes together in minutes. Make sure you chill the galette dough for at least 1 hour before rolling it out.
Have you ever tried my all butter pie crust recipe? This galette dough is similar, but it’s sweeter and only yields 1 crust. You can also use 1 of the crusts from my flaky pie crust recipe (that recipe yields 2 crusts).
Let’s roll out the dough and add the fillings. First, spread the frangipane on top. I realize the next photos look like I’m making myself a hummus wrap, but I swear that’s sweet almond frangipane on galette dough!
Blueberry Peach Filling
You need 4 ingredients for the fruit filling: blueberries, peaches, sugar, and almond flour. I use almond flour in the filling to enhance the almond flavor in the frangipane. However, all-purpose flour works too. These fruits are naturally sweet, so you don’t need a lot of sugar. Likewise, you only need a bit of almond flour to soak up the juices. A touch of almond extract, just like we do with cherry pie, brings out the flavor even further.
Spread the filling on top of the frangipane or fan the peaches then top with blueberries, like I did in the photo below. Doesn’t need to be perfect, but I couldn’t resist!
Assemble & Bake
Instead of an intricate topping like a lattice pie crust, simply fold the dough edges up over the filling. Some of the filling is exposed, which adds to the rustic beauty of this dessert.
Bake the galette on a lined baking sheet. No fancy pan required. ๐
To achieve a shiny golden crust, brush the dough with egg wash (egg and milk) and then sprinkle with sliced almonds and a little coarse sugar. For best results, I recommend chilling the shaped galette for at least 20 minutes in the refrigerator before baking. Otherwise the galette could lose its shape or the frangipane could leak out of the pastry. I’ve had both happenโand it’s not pleasant!!
The frangipane makes its way to the surface as the galette bakes, so you can see the beautiful sweet almond cream between all the fruit. Serve warm. Ice cream is an essential garnish (and we love a little whipped cream, too!), but other than that, you just need a fork and a summertime craving. ๐
More Summer Fruit Recipes
- Blueberry Pie
- Berry Cobbler & Peach Cobbler
- Mini Fruit Galettes
- Peach Bread & Peach Bundt Cake
- Fruit Pizza
- Peach Crisp
- Strawberry Shortcake
Blueberry Peach Frangipane Galette
- Prep Time: 1 hour, 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours, 10 minutes
- Yield: 1 galette; 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
For best results, chill the shaped galette for at least 20 minutes prior to baking. This helps guarantee the tart will hold its shape and prevents the frangipane from leaking out.
Ingredients
Crust
- 1 and 1/2 cups (188g) all-purpose flourย (spooned & leveled), plus more for work surface
- 2 Tablespoons (25g)ย granulated sugar
- 1/4 teaspoonย salt
- 1/2 cup (8 Tbsp; 113g) coldย unsalted butter, cubed*
- 1/4 cupย (60ml)ย ice cold water*
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: sliced almonds and coarse sugar
Frangipane
- 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
Blueberry Peach Filling
- 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
Instructions
- Make the crust:ย Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (love this one) or a couple forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry. Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball. Flatten it into a thick disk. Wrap the dough disk in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
- As the dough chills, prepare the frangipane: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the frangipane ingredients in a medium bowl on medium-high speed until combined and creamy. Cover and refrigerate until step 6.
- Prepare the blueberry peach filling: Gently toss the blueberry peach filling ingredients together in a medium bowl until all the fruit is coated with almond flour and sugar. Cover and refrigerate until step 6.
- Preheat oven to 425ยฐF (190ยฐC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- On a lightly floured work surface, roll the dough into a 12-inch circle. If desired, trim the rim of the circle to make a clean edge. Transfer dough to the prepared baking sheet. (You can also roll the dough right out onto the parchment paper or silicone baking mat that you are using to line the baking pan. If doing so, lightly flour the parchment paper or silicone baking mat. This is what I usually do.)
- Evenly spread the frangipane into the center of the dough, leaving a 3 inch edge. Spoon or arrange the peaches and blueberries on top of the frangipane. Leave any fruit juices that are at the bottom of the bowlโthat could make the galette filling too soggy. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges. Brush the crust edges with egg wash and sprinkle the crust with sliced almonds and coarse sugar, if desired.
- Refrigerate the shaped galette for at least 20 minutes and up to 8 hours. If refrigerating for longer than 1-2 hours, cover it lightly.
- Bake until the filling is bubbly and the crust is golden brown, about 35-38 minutes. Cool on the baking sheet for 10 minutes before slicing and serving. Tastes wonderful served warm with vanilla ice cream!
- Cover and store leftover galette in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: Both the dough and frangipane can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months after prepared in step 1. Allow to thaw overnight in the refrigerator before rolling out and filling.
- Special Tools (affiliate links): Glass Mixing Bowls | Pastry Cutter | Electric Mixer (Handheld or Stand) | Baking Sheet | Silicone Baking Mat or Parchment Paper | Rolling Pin | Pastry Brush
- Peaches: I didn’t peel the peaches, but you can peel them if desired. Slices should be between 1/8 – 1/4 inch thick.
- Fresh or Frozen Fruit: Fresh fruit is best, but you can use frozen if needed. For best results, thaw the fruit first. Blot a little dry before using in the filling.
- Cold Ingredients in Dough:ย Make sure the butter and water are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.
Reader Comments and Reviews
The flavour of this galette is excellent, but I’ve made this twice with poor results. The first time I made it, I added a little extra water to the crust as it seemed dry – the galette spread out in the oven. A quick seacrhas to why suggested the dough was too wet. I omitted the extra water on the 2nd try, with the same result. Otherwise, I followed the instructions exactly as written. I think I will use an alternative recipe for the crust that works (for me) as the filling is very nice.
This was fairly easy to make and absolutely delicious. I used fresh peaches, Maine blueberries, and some raspberries our neighbor gave us from their garden. Yum! This one, like so many of Sallyโs recipes, is a keeper.
My sil made this for a party I was hosting. Wow! It’s is an amazing thing! If you are wondering – it is 5 stars! And she’s an amazing baker.
Hi
I chilled the galette for over 30 minutes and the frangipane still leaked badly.
Hi Colleen, is it possible that your butter wasn’t worked into the dough enough? This could cause excessive leaking and prevent the crust from forming properly so that the frangipane stays intact. You could also try increasing the chill time, should you wish to try it again. Thanks for giving this recipe a try!
This was really good!! Great flavour combo and crust is delicious.
This was really delicious and easy. I only had almond paste but that was perfect for the frangipane mixed with 4oz of cream cheese.
So glad I tried this!
How, do you think this would turn out with Gluten Free flour for the first ingredient?
Thank you for your help
Hi Pamela, we haven’t tested this recipe with gluten free flour, so we’re unsure of the results. Let us know if you try it!
Hi! I made this today with Bobs Red Mill gluten free baking 1-1 flour and it turned out amazing!
This recipe sounds delicious as is, however, I’m wondering about making it in a springform pan since I need to travel with it. If in the springform pan, I wouldn’t make it ‘galette’ style, more ‘torte’ style. Would you recommend the same crust or a different one?
Hi Ingrid, we haven’t tested this crust using a springform. Do you have a pie dish available to you? It might be best to make a full blueberry peach pie instead, or you could try making this galette and then folding over the edges if you don’t want to make a traditional pie with a top crust. Let us know if you give anything a try.
The recipe sounds great! I have a funny question. I have a can of peaches in my pantry. Do you think that can work instead of fresh peaches???
Hi Becky, canned peaches are quite wet and usually have added sugars. We strongly recommend fresh (or frozen if needed) peaches here. Let us know if you give it a try!
Excellent recipe, full of flavor! Might it be possible to make this with apples? My family especially loves the frangipane part of this recipe so Iโd like to try it with a โfallโ twist. Thanks!
Hi Karen, so glad it was a favorite for your family! Yes, you could use the filling from our apple galette here instead (with the frangipane). Let us know how it turns out for you!
Hello!! Iโm excited to make this recipe for a work dinner Iโm hosting next week. I would love to make this ahead this weekend and freeze pre- bake as Iโve read you can do with other galette recipes. Would that work with this as well?
Hi Elyse, yes, you can absolutely pre-bake and freeze the galette. Hope it’s a hit!
Hi! I baked two of these and now I only need one. Can I freeze the baked pie? What is the best way to freeze and thaw and reheat? Thank you!
Hi Suji, absolutely! You can wrap the galette in plastic wrap and then a layer of foil. You can freeze the baked and cooled galettes for up to 3 months. Thaw overnight in the refrigerator and then reheat to your liking.
Should this be baked on a lower rack?
Hi Amy, We bake it on the middle rack, but if you find that it’s browning/baking too quickly, you can certainly move it down a rack.
Do you think you could substitute fresh cherries for the fruit mixture? Any recommended adjustments to make?
Hi Kristina, Absolutely, almond and cherry are a natural pairing.
Hi, can I use just fresh peaches for this, and if so, do I need to add more peaches? If I make it without the frangipane layer, will it make the crust soggy? Thanks!
Hi Dee, are you looking for a plain peach galette? Try this strawberry peach galette and replace the strawberries with more peaches. Same bake time.
Hi Sally! I am making this for guests, who have a nut allergy – would it be good still to just leave out the frangipane, and just do dough and filling, or will it not come out well?
Hi Erin, you can absolutely leave out the frangipane layer.
Tried this last week and it was AMAZING! Fantastic and easy, thank you!
This is amazing! Loved the fact that it is made ahead to chill in the fridge and then easily assembled to bake while having dinner. Excellent!
This is currently in the oven, and the butter is unfortunately leaking out. What did I do wrong? My butter, water, (and flour) were ice-cold. I chilled the dough for an hour. And I put the shaped galette in the fridge for another hour before baking and immediately popped it into the 425 oven upon removing it. Could/should I try grating the butter next time? I could still see chunks of it when I rolled out the dough.
Hi Jessie! Some butter leaking is totally normal. Working the butter chunks into the dough a little more may help next time.