Print

Brown Sugar Peach Puff Pastry Galette Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Brown Sugar Peach Puff Pastry Galette is a rustic and elegant dessert featuring fresh peaches tossed with brown sugar, lemon, and fragrant cardamom, all baked in a flaky puff pastry crust. Perfect for summer gatherings or anytime you want a simple yet impressive fruit tart with a buttery, golden crust.

Ingredients

Pastry

  • 1 sheet store-bought puff pastry

Fruit Filling

  • 1 pound fresh peaches
  • 2 tablespoons freshly squeezed lemon juice
  • Zest of one lemon
  • ⅓ cup brown sugar
  • 1½ tablespoons corn starch
  • ½ teaspoon cardamom

Finishing

  • 1 egg
  • 1 tablespoon water
  • Turbinado sugar or regular sugar (optional, for the crust)

Instructions

  1. Preheat Oven and Prepare Pastry: Preheat your oven to 400°F (204°C). On a lightly floured surface, roll out the puff pastry sheet into a 14-inch square. Transfer the pastry onto a parchment-lined baking sheet and chill it in the refrigerator while you prepare the peaches to keep it firm.
  2. Zest and Juice Lemon: Using a microplane grater, zest the lemon, then squeeze out the juice. Set both aside for the filling.
  3. Slice Peaches: Cut the fresh peaches into half-inch thick wedges and place them into a mixing bowl for the filling.
  4. Mix Filling: Add the brown sugar, lemon juice, lemon zest, cornstarch, and cardamom to the sliced peaches. Gently stir the mixture to combine thoroughly, ensuring there are no visible white spots of cornstarch.
  5. Make Egg Wash: In a small bowl, whisk together the egg and water to create an egg wash that will help the crust turn golden and give it a beautiful shine.
  6. Assemble Galette: Remove the puff pastry from the refrigerator. Evenly spread the peach mixture in the center of the pastry, leaving about 3 inches of pastry around the edges free to fold. Quickly and gently fold the edges of the pastry up and over the peach filling, creating a rustic circular or square shape.
  7. Brush and Sugar: Brush the folded edges of the pastry with the egg wash. Optionally, sprinkle turbinado sugar or regular sugar on top to add texture and extra sweetness to the crust.
  8. Bake: Bake the galette in the preheated oven for 25 minutes or until the crust is beautifully golden brown and crisp.
  9. Cool and Serve: Allow the galette to cool on the baking sheet for about 10 minutes before slicing to serve. This resting time helps the filling to set slightly.

Notes

  • For a flakier and crunchier crust, make sure the puff pastry stays cold before baking.
  • You can substitute cardamom with cinnamon or nutmeg if preferred.
  • Peaches can be replaced with other stone fruits like nectarines, plums, or apricots depending on availability and taste.
  • Turbinado sugar adds a nice crunch and caramel flavor but regular granulated sugar works perfectly well.
  • Serve warm with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.

Find it online: https://bitezly.com/brown-sugar-peach-puff-pastry-galette-recipe/