Aug 20, 2021

Peach and Frangipane Galette

It was this dessert, enjoyed at chef Marianne Brenner’s and Glen Hoffman’s almond orchard near Chico, California, that reminded me what an extraordinary match stone fruits and frangipane make. Nectarines and all stone fruits, for that matter, can be used in place of peaches, and most other fruits can – and should be – paired with frangipane.

You might cover the frangipane with 1/2 pounds well-sugared apricots, 3 cups pitted cherries, or 2 pounds sliced plums tossed with sugar. Pineapple – half of a small one, sliced thinly in wedges – is also divine over frangipane. And so are pears glazed with warm apricot jam and dusted with almonds. One of my favorite versions uses a mixture of fruits to make a tutti-frutti tart. People always ask for those slices that hold their favorite fruits.



1. Preheat the oven to 400°F (205°C; Gas Mark 6) . Line a sheet pan with parchment paper. Have the dough made, chilled, and ready to roll. Dip the peaches into boiling water for 5 to 10 seconds, transfer them to a bowl of ice water, then pull off the skins. Slice them into quarters or eighths.

2. Roll the dough into an oval or a circle 11 or 12 inches across and about 1/8 inch thick. Transfer it to the parchment-lined sheet pan. Spread the frangipane over the dough to within 2-1/2 inches of the edge. Lay the peaches over the frangipane, then flop the edges of the dough over the fruit, letting it overlap. Brush with melted butter and sprinkle the sugar over the pastry.

3. Bake for 20 minutes, then lower the temperature to 375°F (191°C; Gas Mark 5) and continue baking until the crust is golden brown and the fruit is bubbly, another 20 minutes or so.

Written by Ginger Cook