Peach and Blueberry Galette: An Easy, Rustic Fruit Tart Recipe

This peach and blueberry galette has a flaky, buttery crust and juicy peaches and blueberries inside. Imagine a scoop of vanilla ice cream melting on top. This galette tastes like summer.

Peach and blueberry galette recipe

Nothing beats a homemade fruit galette with fresh, seasonal peaches and blueberries. If you are peach‑obsessed like me, you will also love this easy Puff Pastry Peach Galette and gorgeous Peach Panna Cotta Tart.

This blueberry peach galette has a buttery crust, sweet‑tart fruit, and a sprinkle of almonds for crunch. It is rustic, simple to make, and perfect for summer celebrations.

Why you'll love it:

• Uses simple ingredients and comes together fast.
• Sweet peaches and juicy blueberries balance each other perfectly.
• The shortcrust pastry is easy and forgiving. Re‑roll if needed.
• Great for gatherings, holidays, or anytime peaches are in season.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Flour: Use all-purpose flour for the shortcrust pastry.
• Butter: Use cold unsalted butter, not room temperature.
• Sugar: Granulated or caster sugar for the crust; golden brown sugar to sprinkle.
• Salt: Enhances flavor.
• Egg yolk: Separate them from the egg whites and keep them cold.
• Ice water: Use ¼ cup (60 ml) with ice cubes or chilled from the fridge.
• Peaches: Choose firm, ripe peaches (4 medium or three large). Replace with nectarines if desired.
• Blueberries: Add for contrast or swap with blackberries or raspberries. Optionally use only stone fruit or only blueberries.
• Almond flour: Prevents soggy crust.
• Almonds: Chopped or flaked for crunch.

How to make peach and blueberry galette

To make the shortcrust pastry, sift flour, sugar, and salt, then mix with cold cubed butter until crumbly. Add egg yolk and ice water, mixing until dough starts to come together. Knead briefly on a floured surface, shape into a ball, wrap, and chill for 30 minutes.

Preheat oven to 355°F (180°C). Roll dough between parchment paper into a 10-inch (26 cm) circle and transfer to a baking sheet.

To assemble the galette, mix almond flour and sugar. Spread the mixture in a 9-inch (23 cm) circle on the dough.

Arrange peach slices and blueberries, leaving a 1.5-2 inch border. Fold dough edges over fruit, brush with egg wash, sprinkle brown sugar and flaked almonds.

Bake 45-55 minutes until golden. Cool 10 minutes, then slice and serve with vanilla ice cream, crème fraîche, or homemade whipped cream.

Expert tips

• Keep all ingredients cold, even dry ones.
• Roll and assemble the dough on parchment to avoid breaking.
• Use another parchment sheet on top when rolling instead of flour.
• Peel peaches if you like, or leave the skin on.
• Don't worry about imperfections for a rustic look.
• For brushing, use egg wash (one large egg beaten with one tablespoon (15ml) water, milk, or cream) instead of just beaten egg.
• Before serving, place a few fresh mint leaves on top of the dessert.

How to shape a galette

Folding a galette is quite simple. As a free-form pie, called la tarte rustique in French, it is made without a mold.

To keep its rustic charm, don't trim the edges of your rolled pastry. Just leave them imperfect. But if you prefer a neat, round galette, use a large mixing bowl or plate as a template. Place it on the dough and trim around it.

Add the fruit filling in the center of the rolled pastry, then fold a flap of dough up over the filling. Turn the pastry a bit and fold another flap, continuing until the entire edge is tucked around the fruit. It is an easy and forgiving way to fold a galette.

Here is a handy trick: make small cuts about 2 inches (5 cm) inward from the edge, spaced every 2 inches. This makes folding the dough edges much easier.

You can also get creative by making small individual galettes. Use the same folding technique.

How to store it

Keep your galette at room temperature for up to 24 hours. Wrap leftovers in plastic film and keep them in the fridge for up to 2 to 3 days.

You can freeze your galette wrapped in plastic for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven for a few minutes at the same temperature you used to bake the galette.

Recipe FAQ

Love fruit desserts? Try these next!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on June 04, 2021. It has been revised to include improved content and photos.