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Peach Dessert Recipes

Mini Peach Galettes

These rustic mini peach galettes are individually sized peach tarts with flaky crusts and golden peach slices. Easier than pie and just as delicious, these galettes represent the perfect balance of sophistication and simplicity. They're ideal for serving guests or making ahead for a summer treat when peaches are at their peak sweetness.
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Course: Dessert
Cuisine: French
Keyword: Peach Galettes, Peach Dessert Recipes, Summer Dessert, Fruit Tart
Prep Time: 30 minutes
Cook Time: 25 minutes
Chilling Time: 15 minutes
Total Time: 55 minutes
Servings: 6 galettes
Calories: 310kcal

Equipment

  • Baking sheets
  • Parchment Paper
  • Pastry Cutter

Ingredients

For the crust

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter cold, cubed
  • 1/4 cup ice water plus extra if needed

For the filling

  • 4 ripe peaches sliced thinly (about 1 lb)
  • 1/3 cup brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For finishing

  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons turbinado sugar
  • vanilla ice cream optional, for serving

Instructions

  • Mix flour, sugar, and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  • Gradually add ice water, stirring until the dough just comes together. Don't overwork it.
  • Form the dough into a disk, wrap in plastic, and refrigerate for at least 15 minutes.
  • Combine sliced peaches, brown sugar, cornstarch, spices, lemon juice, and vanilla in a bowl. Toss gently to coat peaches evenly without crushing them.
  • Preheat oven to 375°F (190°C). Divide chilled dough into 6 equal portions. On a floured surface, roll each portion into a 6-inch circle. Transfer to parchment-lined baking sheets.
  • Place about ½ cup of peach filling in the center of each dough circle, leaving a 1.5-inch border.
  • Fold the edges of the dough over the filling, pleating as needed to form a rustic edge.
  • Brush the dough with egg wash and sprinkle with turbinado sugar.
  • Bake for 25-30 minutes until the crust is golden brown and the filling bubbles slightly.
  • Allow to cool for 10 minutes before serving.

Notes

No fresh peaches? Use 3 cups of frozen peaches, thawed and drained. Gluten-sensitive? Almond flour can replace up to 25% of the all-purpose flour for a nutty undertone that complements the peach flavor beautifully.
These mini galettes maintain optimal texture for 2 days at room temperature in an airtight container. For longer storage, refrigerate for up to 5 days. To reheat, warm in a 300°F oven for 5-7 minutes.

Nutrition

Calories: 310kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 200mg | Potassium: 170mg | Fiber: 2g | Sugar: 20g | Vitamin A: 590IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1.5mg
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