Honey-Glazed Peach and Raspberry Galette with Frangipane

A free-form summer galette built on a buttery, flaky pâte brisée shell, spread with a thin layer of almond frangipane and piled high with roasted peaches and fresh raspberries. The honey glaze bakes into a glossy, amber lacquer that catches the light beautifully — the kind of imperfect-rustic-beautiful thing that photographs like a painting.

Ingredients

• all-purpose flour – 1¼ cups
• granulated sugar – 1 tablespoon
• kosher salt – ½ teaspoon
• cold unsalted butter, cut into ½-inch cubes – ½ cup (1 stick)
• ice water – 3–4 tablespoons

• unsalted butter, softened – 3 tablespoons
• granulated sugar – 3 tablespoons
• large egg – 1 egg
• pure almond extract – ¼ teaspoon
• pure vanilla extract – ¼ teaspoon
• blanched almond flour – ½ cup
• all-purpose flour – 1 tablespoon
• kosher salt – pinch

• ripe but firm peaches (about 3 medium), pitted and sliced ¼-inch thick – 3 cups sliced
• fresh raspberries – ½ cup
• granulated sugar – 2 tablespoons
• cornstarch – 1 teaspoon
• lemon, zested and juiced – 1 small lemon
• large egg yolk (save the white for another use) – 1 yolk
• heavy cream – 1 tablespoon
• turbinado sugar – 1 tablespoon
• honey, warmed slightly – 2 tablespoons
• flaky sea salt – a light pinch

• fresh raspberries, for scattering – ¼ cup
• fresh mint sprigs or micro basil – a few sprigs
• powdered sugar, for dusting (optional) – 1–2 teaspoons

Instructions

1. Make the dough. In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and, using your fingertips or a pastry cutter, work the butter into the flour until it resembles coarse breadcrumbs with some pea-sized pieces still visible — those rough chunks are what create flaky layers. Drizzle in ice water one tablespoon at a time, tossing with a fork after each addition, until the dough just comes together when you squeeze a handful (it should look shaggy, not smooth). Turn it onto a lightly floured surface, press into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Make the frangipane. In a medium bowl, beat the softened butter and sugar together until pale and creamy, about 2 minutes. Beat in the egg, almond extract, and vanilla extract until fully combined. Fold in the almond flour, all-purpose flour, and salt until a smooth, thick paste forms. Cover and refrigerate until ready to use.
3. Prep the fruit. In a bowl, toss the peach slices with the granulated sugar, cornstarch, lemon zest, and 1 teaspoon of the lemon juice. Let sit for 10 minutes — the sugar will draw out a little juice, and the cornstarch will bind it into a glossy coating when baked. Keep the raspberries separate; they go on in two stages.
4. Roll and assemble. Preheat the oven to 400°F / 200°C (convection: 375°F / 190°C). Line a large baking sheet with parchment. On a lightly floured surface, roll the chilled dough into a rough circle about 12–13 inches in diameter and ⅛ inch thick — don't stress about a perfect circle, the irregular edge is part of its charm. Transfer to the prepared baking sheet. Spread the frangipane in an even layer across the center, leaving a 2-inch border all the way around. Arrange the macerated peach slices over the frangipane in overlapping, concentric arcs — think sunrise rays or a loose floral pattern. Scatter half the fresh raspberries (½ cup) in the gaps. Fold the dough border up and over the outer edge of the fruit, pleating it as you go to create a rustic frame. The folds don't need to be uniform — the more relaxed and natural, the better it photographs.
5. Egg wash and chill. Whisk the egg yolk and heavy cream together, then brush it generously over the folded crust border. Sprinkle turbinado sugar over the crust. Pop the whole assembled galette into the freezer for 10 minutes before baking — this firms the butter back up and helps the crust hold its shape cleanly in the oven.
6. Bake. Bake at 400°F / 200°C (convection: 375°F / 190°C) for 38–45 minutes, until the crust is deeply golden brown and the fruit juices are bubbling thickly in the center. If the crust is browning too fast before the center bubbles, tent the edges loosely with foil. Let cool on the baking sheet for 15 minutes — this is hands-off time, but important: the filling needs to set slightly or it will run when sliced.
7. Glaze and finish. While the galette is still warm (not hot), brush the fruit and any exposed frangipane with the warmed honey in a generous, even coat. The honey will pool slightly in the curves of the fruit and set to a gorgeous amber lacquer as it cools. Scatter the remaining fresh raspberries (¼ cup) over the top — these unfired berries stay vivid red and provide a pop of color contrast against the caramelized peaches. Tuck in a few sprigs of mint or micro basil. Finish with the lightest possible pinch of flaky sea salt and an optional dusting of powdered sugar through a small sieve just before serving.