Blueberry Peach Frangipane Galette

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

I feel so behind lately. I meant to get this recipe up earlier this week, but I was stuck in the kitchen working on another new recipe. About how many recipe tests until I should bag the whole idea? Because a (hopefully) upcoming recipe has seen 6 total failures so far.

Some weeks just aren’t your weeks!

But 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, 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

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.

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.

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!

Frangipane almond cream for galette

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.

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!

galette assembly

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), then sprinke 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, 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
  • 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 (190g) 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

Frangipane

  • 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

Instructions

  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 4 days.


Notes

  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

39 Comments

  1. I know what you mean about not being sure when to ‘bag the whole idea’ when testing a new recipe!! I’ve tried one quite a few times lately and each time it hasn’t worked out. 🙁 I’m gonna keep pushing though, cause when I perfect it…..mouth-watering success!!
    I love galettes! They’re relatively simple and so delicious 🙂 Yours looks absolutely beautiful…..❤

    1. I hate when you try so hard and it doesn’t work out. I also hate when people say maybe you didn’t get your list right! Very annoying. It looks great. I’m going to try it one of these days cause my whole family would love that!

      1. I’m so happy you’re planning to try this recipe, Linda! I’d love to know what you think if you do 🙂

    2. What if you HaTe peaches? I really want to try this but I would like to skip the peaches. Will 2 cups of any fruit work? Like 2 cups of berries?
      Thanks for sharing your talents with us!

  2. This galette looks delicious, Sally! I have never made one before, but I really enjoy making pies, and it’s always nice to have a change from the usual cookies and cupcakes and cakes that fill my usual dessert rotation. I think I’m going to have to give this galette a go sometime soon! But, would it be possible to sub strawberries or raspberries for the blueberries? They’re my preferred berries, typically 🙂 And I hope you nail that recipe you’ve been testing! I’ve been meaning to concoct some sort of a Nanaimo Bar cupcake for some time now, but haven’t gotten around to it yet…but I think it’s time I start testing out some ideas! By the way, your salted caramel apple galette looks A-M-A-Z-I-N-G as well! Anything apple and caramel gets my mouth watering and my eyes shining, so there’s another thing to try out. I can see a lot of free-form pies in the very near future… 😉

    1. Love love love salted caramel + apple anything. Definitely try this frangipane galette– you can substitute the blueberries for raspberries or sliced strawberries. You can play with the amounts too, such as 2 cups peaches and 2 cups raspberries, as long as you use about 4 cups of fruit.

  3. Hi Sally!
    This galette looks amazing!!! I’ve never made homemade almond frangipane before, but I’m eager to try 🙂 Neither have I made a galette before, but it sounds like fun! I love the simplesety of the free-form style rather than using pie or tart pans. This recipe is definetely on my baking bucket list this summer! 🙂

  4. Hey Sally! I absolutely love galettes, you sold me on them years ago. Your salted caramel apple galette is my favourite! Your best pie recipe – but much simpler.
    This looks seriously good, but I cannot stand the taste of almond extract/almond paste so can’t imagine I would like frangipane. My husband thinks the hazelnuts would be good as you suggested. If I wanted to use hazelnuts, would I just grind some up into a hazelnut flour and use that in place of almond flour? Then just skip the almond extract?

    1. Hi Stephanie! I love love love making galettes. Much less finicky than a full pie. If using hazelnut “flour,” simply grind hazelnuts in a food processor until fine and floury– before it becomes a hazelnut butter. I would still add the almond extract if you like the flavor OR replace it with more vanilla extract.

  5. I am looking at this amazing galette and my mouth is watering like crazy. Will be trying out this recipe and bring it to my co-workers. I cannot wait to make this. Beautiful! I love the rustic look of it.

    1. Thank you so much! I am so excited you’re planning to try this recipe! Let me know what you think after you make it 🙂

  6. I tried this recipe today – perfect timing as I had your Buttermilk Galette dough made last night and peaches and blueberries and raspberries ripened…peaches and blueberries I used the frangipane filling and Peaches and raspberries I spread apricot jam – scrumptious both ways and I really like the buttermilk crust (which I’ve done before)!
    I sprinkled lemon juice with the sugar and flour on the peaches to prevent discolouring and kept my blueberries and raspberries (sprinkled sugar) separate so the juices wouldn’t colour my peaches. It was really simple to whip up before my relatives unexpectedly dropped by. Thanks Sally for this showstopper recipe!

    1. What perfect timing- love that you had the buttermilk crust already set to go! I’m thrilled you enjoyed this recipe, Vi! Thanks for your positive feedback 🙂

  7. Sally, I really want to make a galette with your frangipane but peaches aren’t in season at the moment in Australia! 🙁 And it seems like I can’t get frozen ones. What other combinations of fruit do you suggest?

    Thanks!

    1. Hi Jane! Lots of fruits work here! How about all blueberry, strawberry and blueberry, blackberry, or even sliced apple and pear.

  8. Hi,

    would this be suitable to bake the evening before for a shared work lunch? Or am I better going with one of your delicious cakes?

    Also, would I need to refrigerate? Does that ensure the frangipane filling doesn’t melt into the pastry?

    1. Hi Rach! You can bake this the night before, then let it sit covered at room temperature overnight as it cools. I wouldn’t refrigerate if it will be eaten the next day.

  9. Made this delicious dessert over the weekend. I love recipes that I can make right from the pantry! I make a lot of pies but this was my first galette. Impressively easy! I think I might prefer this over pie because the crust cooks through in less time than pie plus it stays flaky and crisp. Thanks again for a great recipe. You are my go-to source for baking and I look forward to each week to see what ideas you came up with next! My family, friends and co-workers look forward to it, too 😉

    1. I’m so glad to read this, Leslie! Galettes are MUCH more approachable than pies– and I love that they’re quicker, too!

  10. Made this last night and it was so good and very simple considering how “elaborate” it looks. I liked that I could build it in steps by making the pastry in the morning, so it had time to chill, then assembling the galette itself in the afternoon, before sticking it in the refrigerator until dinner time. All I had left to do was pop it into the oven while I made the rest of the meal. This dessert got high praise from everyone who tried it and is a terrific way to showcase the freshest fruits of the season. Thanks for such a great recipe.

    1. That’s what I love about galettes! They look so fancy but take half the time/effort as pies 🙂 Glad this was a hit, Michelle!

  11. I had juicy fruit challenges! My peaches were perfectly ripe and 5 (farmer’s market not supermarket sized) peaches melted down to 2 cups, so I used 2 cups of berries, and even trying to leave the juice behind I had liquid coming out of the pastry every which way – so much liquid that I had to bake it for 55 minutes to get the frangipane to set. Regardless of these mishaps, the vaguely lopsided final shape, and the leaked liquid on the outside of the pastry it was absolutely scrumptious. (And no soggy bottom!!! So I must have done a decent job of sealing up all the holes.) I ate a full 1/4 of it within 2 hours and froze half so I wouldn’t be tempted to do the same thing the next day. For once, I’m happy my husband doesn’t like fruit desserts. This one is ALL MINE.

  12. I made this recipe on Saturday, and it tasted amazing. I was a little tedious with the waiting times. I did make the fabulous crust the night before. I followed every step the next day….even did the egg wash with almonds and demdara sugar. It was beautiful…..until I didn’t have refrigerator space to chill before cooking, so I left it on the counter in my 73 degree house for about 20 minutes while the over preheated. One side sorta fell in. The taste was absolutely wonderful anyway with fresh whipping cream.

  13. I made this over the weekend for a get together at our house. It quickly became one of my new favorite recipes. It was absolutely delicious. Peaches are my favorite fruit so I was very excited for a new peach recipe. I will be making this again soon! Thanks for a wonderful recipe!

  14. When I saw you post this recipe I knew I had to make it ( I need the practice with crusts). This turned out amazing!! I made the crust the day before and every time I make one I am more pleased with the results. Every component of this recipe was delicious. My first time making a galette and an all butter crust. The peaches and blueberries together were a match made in heaven. Thank you Sally for the time you put into each and every recipe!!j

    1. Absolutely loved reading this, Wendy! Thank you so much for taking the time to make my recipe and for sharing that you loved it, too. It’s definitely one of my summer favorites. 🙂

  15. This looks like the best recipe EVER! I’m so looking forward to try and try different combinations of fruits. You never disappoint Sally, I’m so so happy I found your blog <3.

  16. So if you start out with a 12” circle and then fold in a 3” edge, you end up with a 6” circle galette? How does that serve 8? What did I read wrong?

    1. I don’t see where this page mentions a 6 inch galette. The galette expands in the oven, so the finished galette will be larger than it is prior to baking. It yields about 8 slices, but you can cut the slices larger to feed about 6.

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