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Perfect Peach Blueberry Galette Recipe with Easy Flaky Almond Crust

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A rustic tart featuring a flaky almond crust filled with juicy peaches and fresh blueberries, perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • ½ cup almond flour (50 g)
  • 12 tablespoons unsalted butter, cold and cubed (170 g)
  • 2 tablespoons granulated sugar (for crust)
  • ½ teaspoon salt
  • 4 to 6 tablespoons ice-cold water
  • ½ teaspoon almond extract (optional)
  • 3 medium ripe peaches, peeled and sliced
  • 1 cup fresh blueberries (150 g)
  • ¼ cup granulated sugar (50 g, adjust based on fruit sweetness)
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • ¼ teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons sliced almonds
  • 1 tablespoon coarse sugar

Instructions

  1. In a large bowl or food processor, combine all-purpose flour, almond flour, sugar, and salt.
  2. Add cold, cubed butter and cut in with a pastry cutter or pulse in the processor until mixture resembles coarse crumbs with some pea-sized pieces.
  3. Mix in almond extract if using.
  4. Gradually add ice-cold water, 1 tablespoon at a time, tossing with a fork until dough just starts to hold together. Avoid adding too much water.
  5. Gather dough into a ball, flatten into a 1-inch thick disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  6. In a bowl, combine sliced peaches, blueberries, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Toss gently to coat and set aside to macerate.
  7. On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick. Patch any cracks gently.
  8. Transfer dough to a parchment-lined baking sheet. Spoon fruit filling into center, leaving a 2-inch border.
  9. Fold edges over filling, pleating as needed to create a rustic edge.
  10. Brush dough edges with egg wash. Sprinkle sliced almonds and coarse sugar over crust edges.
  11. Bake in a preheated oven at 400°F (200°C) for 35-40 minutes until crust is golden and fruit is bubbling, checking after 30 minutes to avoid over-browning.
  12. Let galette cool on a rack for at least 15 minutes before slicing to allow juices to thicken and crust to stay crisp.

Notes

Keep all ingredients cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Use cornstarch in the filling to prevent sogginess. Chill dough before baking. Tent crust edges with foil if browning too fast. Let galette cool before slicing. Frozen fruit can be used if thawed and drained. Dough can be made ahead and refrigerated or frozen.

Nutrition

Keywords: peach galette, blueberry galette, almond crust, flaky crust, summer dessert, fruit tart, easy galette recipe, rustic tart, seasonal fruit dessert

Find it online: https://fizzlefork.com/perfect-peach-blueberry-galette-recipe-with-easy-flaky-almond-crust/