Blueberry Peach Galette with Frangipane Filling
Prep time
Cook time
Total time
This lovely galette is a wonderful way to make use of fresh summer fruit, and is very easy to put together with purchased puff pastry.
Recipe type: Dessert
Cuisine: French
Serves: 12
  • ½ cup (100g) granulated sugar
  • 6 tablespoons butter, softened
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup (84 g) almond meal flour
  • 2 Tbsp (12 g) all purpose flour
  • 1 lb frozen puff pastry
  • 2 pounds (900 grams) fresh peaches
  • ½ - ¾ cup fresh blueberries
  • 4 Tbsp granulated sugar
  • ⅛ tsp cinnamon (optional - I actually think it's better without the cinnamon)
  • confectioners sugar for garnish
  1. In a medium bowl, mix sugar and butter until creamy.
  2. Beat in eggs and vanilla until smooth.
  3. Add the almond meal and flour and beat until it forms a smooth paste.
  4. Cover and refrigerate.
  1. Thaw according to manufacurer's instructions.
  2. Unfold one sheet onto a lightly floured surface and cut the sheet into thirds with a sharp knife or pizza cutter. Cut each third in half.
  3. Repeat with the second layer of puff pastry.
  4. Place the pastries (you will have a total of twelve) onto parchment-lined baking sheets. With a knife or offset spatula, spread a thin layer of frangipane (about 1 heaping tablespoon) onto each pastry, leaving about a ¼ inch border.
  5. Cover and refrigerate for about 15 minutes.
  1. Immerse peaches into a large pot of boiling water for 60-90 seconds. Quickly transfer them to a bowl of ice water. This blanching process should make the peach peelings slide off easily.
  2. Slice the peaches and place in a bowl with the sugar and optional cinnamon. (I also sprinkle a little bit of Fruit Fresh on top to help prevent browning. A few drops of lemon juice works as well). Remove the puff pastry from the refrigerator and lay the peaches on top of the frangipane.
  3. Add blueberries.
  4. Bake at 400° for 15-20 minutes.
  5. Remove pan from oven and sprinkle a small amount of granulated sugar on top of each pastry. Place back in oven and bake about 5 more minutes, or until golden brown.
  6. Cover and store leftovers in the refrigerator.
  7. Garnish with sifted confectioners sugar and serve with ice cream or whipped cream.
Recipe by The Tasteful Baker at