Mini Peach & Almond Galettes
Welcome to The Seasonal Bakery: Golden Hour Collection, a summer baking series celebrating seasonal ingredients, golden evenings and the simple pleasure of creating something delicious from nature’s best produce.
For Episode 1, I’m celebrating one of summer’s sweetest fruits with these mini peach galettes with almond frangipane. Made with a buttery brown sugar pastry, juicy ripe peaches and a delicate almond filling, these individual peach galettes are the perfect rustic summer dessert. They’re simple, elegant and the ultimate way to enjoy peaches when they’re at their peak.
There’s something wonderfully nostalgic about a perfectly ripe peach. Soft, fragrant and bursting with sweetness, peaches are one of those fruits that need very little done to them, but when baked into golden pastry with creamy almond frangipane, they become something truly special.
These mini peach and almond galettes are my ode to slow summer afternoons: flaky pastry, caramelised fruit, toasted almonds and the warm glow of golden hour light.
A summer peach dessert inspired by golden hour
The inspiration behind the first recipe in my Golden Hour Collection comes from those long summer evenings when everything feels a little slower: fruit bowls overflowing with seasonal produce, windows open to warm air and something sweet baking in the oven.
Summer peaches are the perfect ingredient to begin this series with. At their best between June and September, ripe peaches have a natural sweetness and delicate floral flavour that intensifies beautifully when baked.
Combined with almonds, they create a classic flavour pairing. The nutty richness of the frangipane balances the sweetness of the peaches, creating a dessert that feels both comforting and refined.
Why you’ll love these mini peach galettes
Galettes are one of my favourite pastries because they’re beautifully rustic and wonderfully forgiving. Unlike a traditional tart, there’s no need for perfect edges or complicated shaping — the charm comes from the handmade folds of pastry and the natural beauty of the fruit.
These individual peach galettes are:
Easy to make – no tart tin or complicated pastry techniques required
Perfect for summer entertaining – each guest gets their own little pastry
A great way to use seasonal peaches – showcasing ripe summer fruit at its best
Beautifully balanced – buttery pastry, creamy almond filling and sweet caramelised peaches
How to make mini peach galettes
The pastry is rolled into rough individual circles
Topped with almond frangipane and slices of ripe peach
The edges are gently folded over the filling to create the classic rustic galette shape
Before baking, I add a sprinkle of flaked almonds for extra texture and a beautifully toasted finish.
These mini peach galettes bake at 180°C for 15–17 minutes, until the pastry is golden brown, the almonds are toasted and the peaches are soft, juicy and caramelised around the edges.
How to serve peach galettes
These peach galettes are best served slightly warm from the oven when the pastry is crisp and the almond filling is soft and fragrant.
For a simple summer dessert, serve with:
A spoonful of crème fraîche
Vanilla ice cream
Lightly whipped cream
A dusting of icing sugar
They’re equally lovely served at room temperature with a cup of tea, making them perfect for afternoon baking, summer gatherings or a slow weekend treat.
Mini Peach & Almond Galettes
Episode 1 of The Seasonal Bakery: Golden Hour Collection
Makes: 4 individual galettes
Prep time: 30 minutes + chilling
Cook time: 15-17 minutes
Oven temperature: 180°C
These little peach & almond galettes are a celebration of summer’s sweetest fruit. Buttery, golden pastry is layered with a delicate almond frangipane before being topped with ripe peach slices and a scattering of flaked almonds. Rustic, seasonal and beautifully simple, these are the perfect bake for slow summer afternoons.
Ingredients
For the pastry
125g plain flour
100g cold unsalted butter, cubed
30g light brown sugar
½ egg yolk
Pinch of salt
1–2 tbsp cold water, if needed
For the almond frangipane
40g unsalted butter, softened
40g light brown sugar
80g ground almonds
½ egg white (from the separated egg) plus remaining egg yolk
½ tsp vanilla extract
For the filling
1 ripe peach, stone removed and thinly sliced
2 tbsp icing sugar, sifted
½ tbsp cornflour, sifted
Juice of ½ a lemon
1 tsp vanilla extract
To finish
Remaining egg white, lightly beaten, for brushing the pastry
1-2 tbsp flaked almonds
1-2 tbsp demerara sugar
Crème fraîche, for serving
Method
1. Make the pastry
Add the flour, light brown sugar, butter and salt to a food processor or mixer and whizz to combine. You can also do this in a large bowl, and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs.
Separate your egg into white and yolk, saving both for the recipe. Add half of the egg yolk to the mixture and bring together into a dough. If needed, add a little cold water, one teaspoon at a time, until the pastry comes together.
Shape the dough into a disc, wrap and chill in the fridge for at least 30 minutes.
2. Prepare the almond frangipane
While the pastry chills, make the almond filling.
Beat together the softened butter and sugar until light and creamy. Add the ground almonds, remaining egg yolk and half the separated egg white, plus the vanilla extract, then mix until combined.
Set aside until ready to assemble.
3. Prepare the peaches
Slice the peaches into thin wedges, keeping the slices fairly even so they bake at the same rate.
If your peaches are particularly juicy, gently pat them dry with a little kitchen paper to prevent the pastry becoming soggy.
Sift over the icing sugar and cornflour, followed by the vanilla extract and lemon juice. Mix well and set aside.
4. Assemble the galettes
Preheat the oven to 180C / 350F and line two baking trays with baking parchment.
Divide the chilled pastry into four equal pieces. Roll each piece into a rough circle, approximately 12–14cm in diameter, using a rolling pin and carefully place onto your prepared baking trays.
Spread a spoonful of almond frangipane into the centre of each pastry circle, leaving a 2-3cm border around the edge.
Arrange the peach slices over the almond filling (you’ll need about 5-6 slices), then gently fold the pastry edges up and over the fruit to create the rustic galette shape.
Brush the exposed pastry with the remaining egg white and sprinkle over the flaked almonds and demerara sugar.
5. Bake
Bake the galettes for 15–17 minutes, until the pastry is golden, crisp and the peaches are soft and caramelised around the edges.
Allow to cool slightly before serving.
6. Serve
Serve these peach & almond galettes slightly warm with a spoonful of crème fraîche, softly whipped cream or a scoop of vanilla ice cream.
They’re equally lovely enjoyed at room temperature with a cup of tea! The perfect little taste of summer.
Recipe notes
Choose peaches that are ripe but still slightly firm so they hold their shape while baking.
The pastry and frangipane can be prepared ahead of time and chilled until needed.
A sprinkle of flaked almonds adds a lovely toasted crunch, but you could also swap these for chopped pistachios for a different seasonal twist.
These galettes are best enjoyed on the day they’re baked, ideally straight from the oven, while the pastry is crisp and golden.
