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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!

Slice of blueberry peach frangipane galette on white plate

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 cranberry almond apple pie, which is a total fall favorite!

blueberry peach frangipane galette

What is Frangipane?

Frangipane is almond pastry cream– think 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 almond cream in glass bowl

Frangipane is most commonly used in tarts, like the Bakewell 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 or mixed berry galette yet?

3 Parts to Blueberry Peach Frangipane Galette

  1. Homemade Buttery Crust
  2. Frangipane
  3. 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).

galette dough

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!

2 images of Frangipane almond cream in a bowl and spread 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 almond 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!

2 images of blueberry peach filling for galette in a glass bowl and assembling fruit filling on galette dough
blueberry peach galette before baking

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. 🙂

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 happen– and it’s not pleasant!!

blueberry peach frangipane galette
blueberry peach frangipane galette with vanilla ice cream

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. 🙂

More Summer Fruit Recipes

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blueberry peach frangipane galette

Blueberry Peach Frangipane Galette

  • Author: Sally
  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours, 10 minutes
  • Yield: 1 galette; 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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.




  • 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled), plus more for work surface
  • 1/4 cup (50ggranulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g; 1 stick) cold unsalted butter, cubed*
  • 1/4 cup (60ml) ice cold water*
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: sliced almonds and coarse sugar


  • 2 Tablespoons (30g) 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 23 medium peaches)*
  • 1 cup (190g) blueberries*
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon almond flour, almond meal, or all-purpose flour


  1. Make the crust: 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).
  2. 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.
  3. 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.
  4. Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  5. 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.)
  6. 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 bowl– that 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.
  7. 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.
  8. 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!
  9. Cover and store leftover galette in the refrigerator for up to 5 days.


  1. 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.
  2. Peaches: I didn’t peel the peaches, but you can peel them if desired. Slices should be between 1/8 – 1/4 inch thick.
  3. 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.
  4. Cold Ingredients in Dough: Make sure the butter and water are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.

Keywords: pie

Reader Questions and Reviews

  1. This galette is wonderful and the first time I have made frangipane. Thank you for the recipe!

  2. Hi Sally, can I use mainly about 1.5 cups of peaches and 2.5 of blueberries? We prefer the berries. If this isn’t recommended due to the difference in how the fruit breaks down I can use the listed measurements. . Thank you. Hope your feeling well with your pregnancy.7

    1. Hi Clo, Yes you can use any ratio of the fruit you wish as long as the total amount is about 4 cups. Enjoy!

  3. I made one if these on Wednesday (the family of four devoured it in one night) and am making another tomorrow to take to friends. Absolutely delicious. I am so glad I stumbled into your site during COVID lockdown. I had always wanted to make my own pie crusts, and your recipes are highly pedagogical and experience based. My mother, an excellent baker but not a big fan of eating pie, had never emphasized it in our baking at home, but now she too is a convert to your site! Your pie recipes made me feel so good about myself while locked down. It was an occupation and a pleasure when there wasn’t a lot of either of those available. Thank you for everything.

  4. Hi Sally! I made your flaky pie crust for your mini galettes a few weeks back, and only used one disk of the pie crust then. Will the other disk of pie crust be enough for this recipe?


    1. Hi Kelly, Yes you can use the other half of the pie crust here. Enjoy!

  5. This looks AMAZING! And can’t wait to try.

    Question: Can I also put some sesame seeds on top of the finished crust along with sugar and a few sliced almonds? If so, should they be pre-toasted? Or, any tips?

    Thank you!

    1. Hi Lisa, Yes, you can add sesame seeds also. The top of the pictured galette was sprinkles with raw sliced almonds and then they toast beautifully when the galette bakes in the oven.

    2. I noticed the pie crust recipe has a lot of sugar than other pie crust recipe(The mini galette pie crust has 1 teaspoons for each pie crust ) why is that? Can I reduce the amount of sugar

  6. Loved making and eating this, such an easy to follow and easy to make recipe and it was unbelievably delicious! Will definitely make it again- adding this one to the books!

  7. I noticed the pie crust recipe has a lot of sugar than other pie crust recipe(The mini galette pie crust has 1 teaspoons for each pie crust ) why is that? Can I reduce the amount of sugar

    1. Hi Pan! This is a sweeter dough, but you can certainly reduce the amount of sugar if desired.

  8. Hi! Could I bake this in a normal tart tin, and if so, would I need to blind bake the pastry before putting the fruit?

    1. Hi Grace, though I haven’t tested it, you could definitely try baking this in a tart pan. Par/blind baking the crust shouldn’t be necessary.

    2. I have made two recipes for frangipane tarts. One was from Food52, the other from NYTimes. Both called for pre-baking the tart shell for around 20 minutes before filling with the frangipane and fruit. Sally, I love the combination of fruits and will definitely try your galette recipe next time!

  9. I’d love to try to make mini galettes with this blueberry, peach and frangipane filling! I noticed that your recipe for mini fruit galettes call for 2.5 cups of fruit, but this recipe uses 4 cups of fruit total. Should I reduce the amount of fruit or make another crust? Do you recommend making more of the frangipane? Thanks!

    1. Hi Cat, mini galettes can’t hold as much fruit as 1 big galette where you can literally keep piling it in the large center. I would simply make another crust to yield more galettes– then you can use this filling & frangipane recipe as written.

  10. Tasty and will make again, because easy to do. I used cherries. One change I’ll make is to cook at lower temp or for less time- was a little overdone with the 35 min @425 instructions which was disappointing.

  11. Can you please tell me if AP flour be substituted for almond flour? Thanks!

    1. Hi Karen, we don’t recommend it. Almond flour has very different baking properties and is not always a 1:1 substitute. If you play around with it, though, you may want to adjust the wet ingredients since almond flour can’t absorb liquid like all-purpose flour does. Let us know if you decide to give this recipe a try!

  12. Hi Sally. I want to know can the frangipane be made with something other than almonds or nuts? I live with my sister and she’s allergic to nuts.

  13. I made this yesterday for a family dinner. It was wonderful. The crust is one of the best I’ve made. It looked beautiful too! I forgot to take a picture, but it looked like yours. Loved the frangipani which added another delicious dimension. Your directions are perfect.

  14. Hello! Do you think all-purpose gluten-free flour will bake well in the crust?

    1. Hi Kat! We haven’t tested it ourselves, so we can’t say for sure. If you do decide to give it a try, we’d love to know how it goes for you.

      1. Hi, Lexi! I made it with gluten free all purpose flour this weekend and it came out well! The crust was not as flaky on the bottom as I wanted, but this may be attributed more to skill than to the flour. But it was still good!

  15. I adapted this to my dietary preferences, which included using whole wheat pastry flour for the crust and allulose in place of sugar. It came out rather delicious! Due to the nature of allulose, the galette had to sit for about an hour or so after baking before the crust firmed/crisped up.

  16. I have made this recipe dozens of times with all different kinds of fruits. It is such a crowd pleaser and a great make ahead recipe to then put in the oven when you’re ready to eat. The frangipane really sets it apart from other galettes and adds the most delicious flavour!

  17. Hi Sally !
    Because of you ,and your thoroughly explained recipes,I’m able to make a pretty good pie crust (I’ve been practicing a year ).

    My question: I’m out of almonds. Can I substitute pastry cream? Do you have a suggestion?


  18. I am still dreaming of your flakey butter/shortening pie crust with vodka I made last weekend. It is honestly the best pie crust I have ever made and I’ve done a number of different recipes. Can I either do a galette with this crust instead or make a frangipan peach pie? (Is that a thing? Will the frangipan be too thick and create a weird pie texture?) If I can make a pie out of it, would you recommend I partially blind bake the crust before adding the fruit (I made a coconut cream pie with it last so I fully blind baked the crust and it was perfection). Thanks!

    1. Hi Jessica, Yes you can use our pie crust recipe instead. We are thrilled you enjoyed it so much! It makes 2 but you can freeze one of them for later if you wish.

  19. Definitely a do-over. This recipe is seemingly idiot-proof, and it is delicious. Frangipane with the peaches and berries is delicious. Will make again this summer when the fruit is a little bit more ripe.

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