Blueberry and Peach Frangipane Galette

Flaky buttery crust, sweet almond paste, and plenty of blueberry and peach. This Blueberry Peach Frangipane Galette is easy to make and it doesn’t require much time to assemble.

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If you love eating and making pies but don’t feel like doing all the work of a pie, or you just love the pie crust more than the filling, this rustic dessert is for you! It’s called a galette, way easier to make than a homemade pie and it’s made without a pie dish.

This Blueberry Peach Frangipane galette is made with flaky pie crust, sweet almond paste, peach, and blueberries. You can use fresh or frozen fruits, and the assembled galette can be frozen and baked later whenever you want it!

INGREDIENTS NEEDED

1. Pie crust
2. Peaches
3. Blueberries
4. Cornstarch
5. Almond flour
6. Egg
7. Butter
8. Vanilla Extract
9. Granulated sugar

EQUIPMENT YOU’LL NEED

• Rolling Pin
• Medium bowls
• Baking tray
• Parchment paper
• Plastic wrap

TIPS FOR MAKING THE BEST GALETTE

1. Make my All Butter Flaky Pie Crust
2. Use the best quality fruits.
3. Freeze before baking for the flaky crust.
4. Don’t overstuff the galette.
5. Sprinkle the crust edges with coarse sugar.

STEP-BY-STEP INSTRUCTIONS TO MAKE THIS BLUEBERRY AND PEACH FRANGIPANE GALETTE

(Be sure to check the recipe card below for the full ingredients list & instructions)

Make the pastry dough:

1. Here is the recipe and instructions for my homemade All Butter Flaky Pie Crust. If you want to use store-bought pie crust, it’s totally ok!

Prepare the Frangipane:

2. In the bowl of your stand mixer fitted with a paddle attachment or a large bowl using a handheld mixer, cream room temperature butter and sugar together on medium speed until pale, for about 3 minutes.
3. Then, reduce the mixer speed to medium-low and add in the egg.
4. Scrape down the bottom and sides of the bowl with a rubber spatula, then reduce the mixer speed to low and gradually add the almond flour, salt, and vanilla extract. Mix until well combined.
5. Cover the bowl with plastic wrap and refrigerate until you’re ready to bake the tart. Frangipane can last for up to 7 days in the fridge.

Prepare the Fruits:

5. Combine all the ingredients in a medium bowl, then gently toss together until all the fruit is coated with cornstarch and sugar. If you’re using frozen fruits, add an extra teaspoon of cornstarch, and do not thaw the fruits.

Assemble the Galette:

6. On a lightly floured parchment paper or silicone baking mat, roll the pie crust dough into a 12-inch circle.
7. Spread the frangipane evenly into the center, and leaving about 3-inch edge, so the frangipane is about 9-inch circle. Then, spoon and arrange the fruits on top of the frangipane.
8. Gently lift the edges of the pie dough in towards the center, folding every 3 inches as you go around, and press gently to seal the edges.
9. Put the shaped galette in the freezer for at least 20 minutes. You can also cover the unbaked galette and freeze it for up to 3 months.
10. Preheat the oven to 420F. Sprinkle the center with almond slices, then brush the crust edges with egg wash and sprinkle the crust with coarse sugar, if desired.
11. Place the galette in the middle rack of your oven, and bake at 420F for 15 minutes. Reduce the heat to 350F and continue to bake for another 25-30 minutes, or until the crust is golden brown and the fruits are bubbly.
12. Let it cool slightly for about 15 minutes before serving. Served warm with whipped cream or ice cream!

HOW TO FREEZE UNBAKED GALETTE

1. Dress up this Blueberry and Peach Frangipane Galette before freezing it.
2. Place baking sheet with unbaked galette covered with plastic wrap in the freezer for at least an hour.
3. Remove the galette from the baking sheet and wrap it with layers of plastic wrap, then put it in a freezer bag or an airtight container.
4. Freeze the galette for up to 3 months.
5. When you’re ready to bake it, place the galette on a baking tray lined with parchment paper or a silicone mat. Brush the crust with egg wash and sprinkle it with coarse sugar. No need to thaw it.
6. Bake the galette for 5 minutes longer or until the crust is golden brown.

HOW TO STORE LEFTOVERS

Galette is best served the same day it was baked, but if you have leftovers, the baked galette can be stored at room temperature in an airtight container for up to two days, or in the fridge for up to 6 days. You can also wrap it with layers of plastic wrap and freeze it for up to 3 months.

Blueberry and Peach Frangipane Galette

Yield: 8 servings

Flaky buttery crust, sweet almond paste, and plenty of blueberry and peach. This Blueberry Peach Frangipane Galette is easy to make and it doesn’t require much time to assemble.

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Ingredients

Flaky Crust

• 1/2 recipe all butter flaky pie crust

Frangipane

• 64g (2/3 cup) almond flour
• 50g (1/2 cup) granulated sugar
• 38g (1/3 stick) unsalted butter, room temperature
• 1 large egg
• 1/4 teaspoon vanilla extract
• a pinch of salt

Fruits

• 3 medium peaches, sliced
• 160g (1 heaping cup) blueberries
• 1 tablespoon granulated sugar
• 2 teaspoon cornstarch
• 2 tablespoon almond slices, optional

Egg wash

• 1 large egg
• 2 teaspoons milk
• Coarse sugar

Instructions

Prepare the crust dough:
Here is the recipe and instruction for my homemade All Butter Pie Crust. If you want to use store-bought pie crust, it's totally ok!

Prepare the Frangipane:

In the bowl of your stand mixer fitted with a paddle attachment or a large bowl using a handheld mixer, cream room temperature butter, and sugar together on medium speed until pale, for about 3 minutes.

Then, reduce the mixer speed to medium-low speed and add in the egg. Scrape down the bottom and sides of the bowl with a rubber spatula, then reduce the mixer speed to low and gradually add the almond flour, salt, and vanilla extract. Mix until well combined.

Cover the bowl with plastic wrap and refrigerate until you're ready to assemble the galette. Frangipane can last for up to 7 days in the fridge.

Prepare the Fruits:

Combine all the ingredients in a medium bowl, then gently toss together until all the fruit is coated with cornstarch and sugar. If you're using frozen fruits, add an extra teaspoon of cornstarch, and do not thaw the fruits.

Assemble the Galette:

On a lightly floured parchment paper or silicone baking mat, roll the pie crust dough into a 12-inch circle. Spread the frangipane evenly into the center, leaving about 3-inch edge, so the frangipane is about a 9-inch circle. Then, spoon and arrange the fruits on top of the frangipane. Gently lift the edges of the pie dough in towards the center, folding every 3 inches as you go around, and press gently to seal the edges.

Put the shaped galette in the freezer for at least 20 minutes. You can also cover the unbaked galette and freeze it for up to 3 months.

Preheat the oven to 420F. Sprinkle the center with almond slices, then brush the crust edges with egg wash and sprinkle the crust with coarse sugar, if desired.

Place the galette in the middle rack of your oven, and bake at 420F for 15 minutes. Reduce the heat to 350F and continue to bake for another 25-30 minutes, or until the crust is golden brown and the fruits are bubbly.

Let it cool slightly for about 15 minutes before serving. Served warm with whipped cream or ice cream!

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Happy Baking!