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 cranberry almond apple pie, which is a total fall favorite!
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 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, pear ginger galette, or mixed berry galette yet?
3 Parts to Blueberry Peach Frangipane Galette
- Homemade Buttery Crust
- 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 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!
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!!
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
- Blueberry Pie
- Berry Cobbler
- Mini Fruit Galettes
- Peach Quick Bread & Peach Bundt Cake
- Fruit Pizza
- Strawberry Shortcake
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 (50g) granulated 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 2–3 medium peaches)*
- 1 cup (190g) blueberries*
- 1 Tablespoon granulated sugar
- 1 Tablespoon almond flour, almond meal, or all-purpose flour
- 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).
- 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 425°F (190°C). 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 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.
- 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.
- 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.
- 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: Make sure the butter and water are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.