Peach galette with brown sugar crust cut into slices

Peach galette with brown sugar crust

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(4 ratings)

Prep: 30 mins Cook: 35 mins plus chilling


Serves 8

Serve our showstopper dessert at a summer get-together. Roasted peaches are piled into buttery pastry, with a lovely crunch from demerara sugar 

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal582
  • fat35g
  • saturates17g
  • carbs57g
  • sugars31g
  • fibre2g
  • protein9g
  • salt0.6g
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  • 50g salted butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g light brown soft sugar
  • 1 medium egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g ground almonds
  • 5-6 peaches or nectarines



    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp cornflour
  • 1 tsp vanilla bean paste or extract
  • 3 tbsp icing sugar
  • 2 tbsp peach jam
  • thick double cream or vanilla ice cream, to serve

For the pastry

  • 250g plain flour, plus more to dust
  • 200g cold butter, diced



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 65g light brown soft sugar
  • 2 eggs, 1 yolk only (freeze the white for another recipe), 1 whole egg beaten to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tbsp demerara sugar, for sprinkling


  1. To make the pastry, put the flour, butter and sugar in the bowl of food processor and pulse until it looks like breadcrumbs. Add the egg yolk and 1 tbsp cold water, then pulse again until it forms a ball. Wrap and chill for 30 mins.

  2. For the frangipane, beat the butter and sugar together until pale and fluffy, add the egg, whisk again, then fold in the ground almonds to make a paste. Cut the peaches into thin slices, then toss in a bowl with the lemon juice, cornflour, vanilla and icing sugar. Mix gently until the fruit is coated and the cornflour dissolved. Heat the oven to 200C/180C fan/gas 6 and heat a large baking sheet on the middle shelf.

  3. Roll the pastry out in between two pieces of baking parchment to a large disc about 5mm thick and 35cm in diameter. Remove the top layer of parchment, draw a 30cm circle onto it, cut it out, and use as a template to cut out a disc of pastry, or roughly trim the pastry into a circle by eye for a more rustic look.

  4. Smooth the frangipane over the middle of the pastry with a spatula, leaving a 5cm border around the edge. Arrange the peach slices over the top in a pattern, either in a circle or little fans of fruit.

  5. Fold in the edges of the pastry to slightly overlap the fruit. Brush with the beaten egg and sprinkle over the demerara, then transfer to the hot baking sheet using the parchment.

  6. Bake for 30-35 mins until the pastry is golden and the fruit looks soft. Leave to cool to room temperature. Heat the jam in the microwave for a few seconds, or in a small pan until warm and runny, then use to glaze the fruit. Serve with thick cream or ice cream.

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Comments, questions and tips

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7th Sep, 2019
Lovely taste. Did the rustic variety and served for a dinner party with custard or ice cream. Found difficulty in getting the top sheet of greaseproof off. Also not easy to fold the bottom sheet over the fruit as it was sticking to the greaseproof. But looked fine and cooked no problem. After cooking was able to easily remove from greaseproof. Will definitely make this again.
30th Aug, 2019
Made this yesterday and it was lovely. I rolled it out between the greaseproof paper and found the same as rachelmarsh but couldn't get the pastry off without having to start again which I didn't have time to do so I left it on the paper, carried on then put it in the fridge for 30 mins before cooking, it worked and no soggy bottom! Loved it and would definitely use again for a dinner party or BBQ, served with creme frâiche which countered the sweetness
21st Aug, 2019
Made this at the weekend for a family gathering and it looked and tasted gorgeous. Will definitely make again. One tip - I would say that rolling out pastry between two sheets of greaseproof is not helpful though - it sticks to the greaseproof and doesn’t roll easily. Started again and just rolled normally on top of a piece of greaseproof and it then worked fine. Also made an error initially with amount of egg required. Only one yolk in the pastry itself!
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