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 blueberry peach pie but even easier to make.
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 is most commonly used in tarts, like the Bakewell tart, cranberry frangipane 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. Have you tried this strawberry peach galette, pear ginger galette, or mixed berry galette yet? If you want just the blueberries from today’s recipe, I have a lemony blueberry galette that you’ll love!
3 Parts to Blueberry Peach Frangipane Galette
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. You can also use 1 of the crusts from my flaky pie crust recipe (that recipe yields 2 crusts). 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!
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. A touch of almond extract, just like we do with cherry pie, brings out the flavor even further. 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!
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) and then sprinkle 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!! 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 (and we love a little whipped cream, too!), but other than that, you just need a fork and a summertime craving. 🙂
More Summer Fruit Recipes
Blueberry Pie Berry Cobbler & Peach Cobbler Mini Fruit Galettes Peach Bread & Peach Bundt Cake Fruit Pizza Peach Crisp Strawberry Shortcake
