Blueberry Peach Frangipane Galette Recipe

I mixed cold unsalted butter with all-purpose and almond flour, envisioning the enticing balance soon crowned with peach slices and blueberries. My Peach Blueberry Galette Recipe features a rich homemade almond cream that delivers an ideal combination of flavors and texture, sparking curiosity with every ever so delicate sweet bite.

I’ve recently been experimenting with different twists on classic galettes and this Blueberry Peach Frangipane Galette really surprised me. I started with a mixture of 1 1/4 cups all-purpose flour, a sprinkle of salt, and a bit of granulated sugar, then cut in cold unsalted butter to create a crust that was both flaky and sturdy.

Mixing in an egg and a touch of ice water, I formed a dough that held up perfectly under the creamy frangipane layer. I whipped up the frangipane using 3/4 cup almond flour, 1/2 cup unsalted butter (softened), 1/2 cup granulated sugar, and an egg along with hints of vanilla and a dash of almond extract.

Layering in thinly sliced peaches and fresh blueberries with a little lemon juice created a tantalizing contrast. This Peach Frangipane recipe joins my other galette adventures like those for peach and blueberry and even peach almond tart creations.

I promise you’ll be hooked!

Why I Like this Recipe

I like this blueberry peach galette because it gives me a perfect mix of textures and flavors. The crust is buttery and flaky which goes so nicely with the creamy frangipane and fresh fruit, and I love how the peaches and blueberries balance each other out. Another thing is that it’s kinda rustic and homey look makes it feel real special when I serve it to family or friends, even if it isn’t the prettiest thing on the plate. Also, making it is fun and easy, even when I mess up a bit here and there, it still tastes amazing and reminds me of summer every time I bake it.

Ingredients

• All-purpose flour is a key carbohydrate base, ensuring sturdy structure and light, tender texture.
• Almond flour adds protein, fiber, and healthy fats while lending a nutty, rich flavor.
• Unsalted butter, whether cold or softened, boosts flavor and creates a perfectly flaky crust.
• Fresh blueberries pack antioxidants, natural sweetness, and a slight tart punch that brightens the galette.
• Peaches bring juicy freshness and vitamins while lending a soft, melting texture to the filling.
• Granulated sugar sweetens the crust and frangipane, balancing flavors with its quick melt quality.
• Lemon juice adds a wild burst of tartness that lifts and balances the overall flavor.

Ingredient Quantities

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar (for the crust)
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed (for the crust)
• 1 large egg (for the dough)
• 1-2 tablespoons ice water
• 3/4 cup almond flour
• 1/2 cup unsalted butter, softened (for the frangipane)
• 1/2 cup granulated sugar (for the frangipane)
• 1 large egg (for the frangipane)
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 2-3 peaches, peeled, pitted, and thinly sliced
• 1 cup fresh blueberries
• 1 tablespoon lemon juice
• Extra granulated sugar for sprinklin on top (optional)
• Powdered sugar for dustin (optional)

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a large bowl, mix 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar (for the crust), and 1/4 teaspoon salt. Cut in 1/2 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs.

3. Add 1 large egg and 1-2 tablespoons of ice water until a dough forms. Don’t overmix, just gently combine. Shape it into a ball, wrap it in plastic wrap and chill for about 30 minutes.

4. While the dough chills, make the frangipane. Beat together 3/4 cup almond flour, 1/2 cup softened unsalted butter, 1/2 cup granulated sugar (for the frangipane), 1 large egg, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract if you like extra flavor.

5. On a lightly floured surface, roll out your dough into a rough circle about 12-14 inches in diameter. Transfer it to your prepared baking sheet.

6. Spoon the frangipane mixture in the center of the dough, spreading it out evenly but leaving a border of about 2 inches all around.

7. Arrange the peach slices (from 2-3 peeled, pitted, and thinly sliced peaches) and 1 cup fresh blueberries evenly over the frangipane. Drizzle 1 tablespoon lemon juice over the fruit.

8. Fold the edges of the dough over the filling, bending it slightly to create a messy, rustic border that leaves some of the filling exposed.

9. If you want, sprinkle a little extra granulated sugar over the top for a crunchy finish.

10. Bake for 30-35 minutes until the crust is golden and the filling is bubbly. Let it cool a bit and dust with powdered sugar before serving. Enjoy!

Equipment Needed

1. Oven – to bake at 375°F
2. Baking sheet – for cooking the tart
3. Parchment paper – to line the baking sheet
4. Large mixing bowl – to mix the flour, sugar, salt and butter
5. Measuring cups and spoons – to get the right amounts of flour, sugar, etc.
6. Knife and cutting board – for cutting the cold butter into cubes and slicing peaches
7. Plastic wrap – to cover the dough while it chills
8. Rolling pin – to roll out the dough on a floured surface
9. Whisk or hand mixer – to beat together the frangipane ingredients
10. Cooling rack or plate – to let the tart cool before dusting with powdered sugar

FAQ

Blueberry Peach Frangipane Galette Recipe Substitutions and Variations

• Instead of all-purpose flour, you could use a mix of whole wheat pastry flour which gives it a nuttier taste and a bit more texture.
• If you dont have unsalted butter, try using dairy-free margarine or even chilled coconut oil especially for the crust.
• For almond flour, you can substitute hazelnut flour if you like a slight twist in flavor, though it might change the overall nutty vibe a bit.
• If you’re looking to avoid eggs, 1/4 cup of unsweetened applesauce can work as a binding agent though it may make the dough a bit softer.

Pro Tips

1. Make sure you don’t overwork the dough – handle it gently and chill it well to keep it flaky.
2. When cutting in the cold butter for the crust, work fast so it stays in little bits rather than melting into the flour.
3. For the frangipane, use room temperature butter and eggs so they mix up easier and you don’t get any lumps.
4. If your fruit is really juicy, letting it sit for a few minutes with a sprinkle of sugar can help draw out extra moisture before you bake.