Go Back
–+ servings
close up corner of a peach almond croissant puff pastry galette drizzled with icing.
Print Recipe
5 from 5 votes

Peach Berry Galette

This summer peach berry galette with an almond croissant puff pastry crust is my go-to easy dessert for warm days. I combine juicy fruit with a flaky, golden crust that tastes just like your favorite bakery pastry—rustic, impressive, and so worth a slice.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: brunch, cafe, Dessert
Cuisine: bakery
Diet: Vegetarian
Servings: 8
Calories: 167kcal
Author: Courtney Paige

Equipment

  • sheet pan
  • parchment paper
  • Mixing Bowl
  • Zester
  • Rolling Pin
  • Knife
  • Cutting Board
  • Rubber baster brush

Ingredients

  • 3 ripe peaches sliced
  • ⅓ cup sugar
  • 1 tbsp cornstarch
  • ½ lemon zested
  • ½ tsp lemon extract
  • 4-6 oz blackberries halved
  • 1 puff pastry crust thawed
  • 1 tbsp egg white wash
  • 1 tbsp sliced almonds

Lemon Icing

  • ½ cup powdered sugar
  • ½ tbsp lemon zest
  • 1-2 tsp milk *amount varied for desired thickness

Instructions

  • Wash and dry peaches and blackberries. Pat dry with a paper towel to avoid excess liquid. Remove the puff pastry and thaw according to box instructions.
  • Preheat oven to 425°F and line a sheet pan with parchment paper. Place the puff pastry dough onto the paper. Gently roll it out with a rolling pin.
  • Add sliced peaches, sugar, cornstarch, lemon extract, and lemon zest to a mixing bowl. Gently fold together until everything is mixed.
    sliced peaches, sugar, lemon zest and extract in a glass mixing bowl.
  • Fork the puff pastry 8-10 times to avoid puffing while baking.
    puff pastry rolled out onto parchment paper on baking sheet.
  • Pour the peach mixture onto the middle of the puff pastry and spread the peaches evenly, leaving a 2" border around the pastry.
  • Sprinkle halved blackberries onto the top of the peaches.
    rolled out puff pastry with peach and blackberry mixture on top.
  • Carefully fold over the 1 ½” border to create a crust. You may need to scoot the fruit inward for more room; try to contain the juice from spreading onto the parchment paper as it will burn while cooking.
  • Brush egg wash on the folded crust and scatter sliced almonds on it. You can also sprinkle some cane sugar for a sweeter, flaky crust.
    summer peach galette assembled on a baking sheet before baking.
  • Bake for 30-35 minutes or until puff pastry has risen slightly and is golden brown on the edges and bottom.
  • Once baked and cooled, make the icing in a small bowl. Whisk until powdered sugar is dissolved. Drizzle over the tart.
    Serve warm with vanilla ice cream, or serve chilled.
    baked puff pastry peach galette on clean parchment paper and wood cutting board.

Notes

Dry the fruit! It's key in keeping the puff pastry moisture free. 
If the puff pastry rises in the center while baking, no worries. Just poke it 1-2 times with a sharp knife tip and it should sink. 
Check on the galette frequently when it’s almost done baking. We want a nice golden layer of crust cooked thoroughly. 

Nutrition

Serving: 1 slice | Calories: 167kcal | Carbohydrates: 28g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 133mg | Potassium: 124mg | Fiber: 2g | Sugar: 14g