Mixed Berry Peach Galette

There are certain things in life that stop you in your tracks. This Mixed Berry Peach Galette is one of them.

Mixed Berry Peach Galette from www.whatsgabycooking.com (@whatsgabycookin)


This Mixed Berry Peach Galette has been happening on repeat since Adam first whipped it up at a dinner party a few summers back. Made with the most perfect pie crust, loaded with farmers market fruit that are piled on top of a frangipane layer and then served with some creme fraiche…. HE IS A GENIUS!!!! And I bow down to his dessert ways. They are priceless and we all get to benefit!

Mixed Berry Peach Galette from www.whatsgabycooking.com (@whatsgabycookin)

OMG. It’s a game changing / life altering / sinfully delicious dessert that will make you so happy you won’t even know what to do with yourself. It’s also totally delicious with vanilla ice cream, but let’s be honest here - what isn’t delicious with a scoop or two of ice cream!

Oh and side note, as far as stone fruit goes, I used peaches - but nectarines, apricots, cherries, or any other stone fruit your heart desires could work. And as you can see I used blackberries and strawberries for the berries. But blueberries or any combo of the above would be fantastic too.

Mixed Berry Peach Galette from www.whatsgabycooking.com (@whatsgabycookin)

Mixed Berry Peach Galette

Author: Gaby Dalkin
4.9 from 7 votes
This Mixed Berry Peach Galette is the perfect summer dessert to serve with a scoop of ice cream or a dollop of whipped cream!
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine Mediterranean
Servings 8 people


For the Crust

  • 1 ¼ cups all purpose flour
  • 4 tablespoons of leaf lard cut into various small pieces pea to walnut size
  • 4 tablespoons good quality butter, cut into various small pieces pea to walnut size
  • ¼ teaspoon kosher salt
  • 3-4 tablespoons of ice water

For the Frangipane filling

  • 4 ounces almond paste
  • cup sugar
  • 2 tablespoon butter room temp
  • ½ teaspoon maldon salt
  • 1 tablespoon rum
  • 1 egg yolk

For the Fruit

  • 3 peaches sliced
  • 2 cups mixed berries
  • cup sugar
  • squeeze of lemon juice
  • tablespoon of corn starch
  • pinch of nutmeg
  • pinch of salt

For the egg wash

  • 1 egg white
  • 1 tablespoon of water


For the Crust

  • Combine all dough ingredients except the ice water in a large bowl. With clean hands, blend the mixture together until it looks like coarse meal with some lumps in it.
  • Sprinkle ice water over mixture and stir lightly with a fork. Squeeze a handful of dough together. If it doesn't keep together, add a bit more water.
  • Form the dough into a chubby disk about 5 inches across. Wrap the disk in plastic wrap and chill for about an hour. Once chilled, take out the disk and put it on a well floured board. Sprinkle some flour onto the top of the disk. Thump the disk with your rolling pin several times. Turn it over and thump the other side. Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out from the center in all directions so it's about 11 inches in diameter.
  • Carefully transfer the rolled out dough onto a parchment lined baking sheet. Heat oven to 400 degrees.

For the Frangipane filling

  • Combine the almond paste and sugar in a food processor and blend until smooth. Add the butter, salt, rum and egg yolk and process until everything is incorporated. Remove the mixture from the food processor and use a spatula to spread the mixture on the dough in a circle, leaving about 2 inches un-covered.

For the Fruit

  • Combine all the ingredients for the fruit section in a bowl and toss together. Transfer the fruit on top of the frangipane layer.
  • Gently fold the crust over the fruit, pleating to hold it in. Brush the crust generously with egg wash mixture and sprinkle some extra sugar on the crust.
  • Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 30 minutes on wire rack. Serve warm or at room temperature with a dollop of creme fraiche or vanilla ice cream.


Adjust the fruits to whatever is fresh and in season.

Nutrition Information

Calories: 389kcal | Carbohydrates: 49g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 303mg | Potassium: 166mg | Fiber: 3g | Sugar: 30g | Vitamin A: 496IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking


  1. 4 stars
    Looks amazing I’d definitely like to try making this. I’m wondering though if there is a reasonable substitute for Leaf Lard. At $25.99 for 1.62 ounces I don’t know that it’s worth the expense considering I will , in all likelihood, never use it again or sparingly at most as I have no other recipes that call for Leaf Lard. Any one know of a substitute? Thank you!

    1. You can keep leaf lard for a while if stored correctly. It's easily used for other pie crusts in place of shortening too. You can use it to fry foods as well. If you don't want to spend the $$, shortening is a great substitute.

  2. This looks soooo delicious,, What is a good substitute for the lard? Crisco
    Shortening maybe, anyone pls. Thanks

  3. 5 stars
    I’m often in charge of desserts for family gatherings. A few years ago I made this along with Gaby’s Salted Chocolate Tart with Kettle Chip Crust (because you know, balance) for my cousin’s birthday and they have both been requested every year since.

  4. Any recommendation for making ahead of time. Want to make in in the morning tomorrow ahead of an evening dinner party. Would it reheat well?

    1. yes you can totally make this ahead of time!! no prob. You could also serve room temp

  5. Ok! So I made it and it's in the oven! I followed all of your instructions and my dough was all crumbly so I added more water until it wasn't anymore. After if was refrigerated for an hour it crumbled when I rolled it out?? Any advice for me next time?

    Also, how do you feel about arrow root instead of corn starch??

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