Apricot and Peach Galette with Almond Paste and Cre

Name: Apricot and Peach Galette with Almond Paste and Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup toasted peeled almonds; 1/2 cup powdered sugar; 1 large egg; 1 sheet puff pastry, thawed; 2 fresh apricots, pitted and cut into 1/8-inch thick slices; 2 fresh plums, pitted and cut into 1/8-inch thick slices; 2 fresh peaches, pitted and cut into 1/8-inch thick slices; 2 teaspoons sugar; 2 tablespoons apricot jam; 1/4 cup cognac or brandy; 1 cup creme fraiche or sour cream; 4 tablespoons sugar

Servings: persons

1/2 cup toasted peeled almonds
1/2 cup powdered sugar
1 large egg
1 sheet puff pastry, thawed
2 fresh apricots, pitted and cut into 1/8-inch thick slices
2 fresh plums, pitted and cut into 1/8-inch thick slices
2 fresh peaches, pitted and cut into 1/8-inch thick slices
2 teaspoons sugar
2 tablespoons apricot jam
1/4 cup cognac or brandy
1 cup creme fraiche or sour cream
4 tablespoons sugar

1
Preheat oven to 425 degrees F.
2
In the bowl of a food processor or blender, finely grind the almonds with the sugar to make a paste.
3
Place in a small bowl and mix well with the egg.
4
On a lightly floured surface unfold the pastry and roll into a rectangle about 14 by 9-inches.
5
Transfer to a buttered large baking sheet and spread the almond paste evenly over the bottom, leaving a 1/4-inch border.
6
Fold the dough border over to form an edge.
7
Arrange the apricot, plum and peach slices in overlapping rows on top of the paste and sprinkle with the sugar.
8
Bake until edges are just golden brown, about 20 minutes.
9
Transfer to a wire rack.
10
In a small saucepan combine the jam and cognac and bring to a simmer, stirring, just until the jam is melted.
11
Brush the hot galette with the jam and let sit for 5 minutes before serving.
12
To make the creme fraiche garnish, beat together the creme fraiche with the sugar.
13
Serve with the galette.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup toasted peeled almonds, 1/2 cup powdered sugar, 1 large egg, 1 sheet puff pastry, thawed, and more.

Yes, Apricot and Peach Galette with Almond Paste and Creme Fraiche falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot and Peach Galette with Almond Paste and Creme Fraiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions