These fruit tarts are super easy to make and although they do require turning on the oven (a summer kitchen nightmare), they are a perfect way to use up all those wonderful summer fruits, now at their peak ripeness.

The galette is made in 3 steps, first, you have to combine the ingredients that make up the dough, second peel and cut the fruit and place it on the dough and finally bake. The process is so simple that even the juniors in the house can do it with a little help.

It can be made the day before, it is relatively easy to transport and very versatile since you can use many fruits, apples, pears, blueberries, nectarines, plums, blackberries, etc. etc. do you cheer up? Look at the simple recipe. 

Peach galette recipe



For the mass:

  • 200g of flour
  • 1 + ½ tablespoons sugar
  • ¾ teaspoon salt
  • 180 g of very cold butter
  • 2 tablespoons of cold water

For the filling:

  • 4 large or 6 small peaches
  • 1 + ½ tablespoons sugar
  • 1 + ½ tablespoons cornstarch or flour
  • 1 splash of lemon juice
  • 1 teaspoon ground cinnamon
  • a handful of sliced ​​almonds
  • sugar for sprinkling


  • Pour the flour, sugar and salt into the food processor or food processor and pulse a couple of times.
  • Add the cold butter cut into cubes and pulse 4 times.
  • Add the water and pulse again a couple of times.
  • Squeezing with your fingers, make 1 disc, wrap it in film and let it rest in the fridge for half an hour.
  • Meanwhile, prepare the filling, wash, peel and cut the peaches into slices and put them in a bowl with a dash of lemon juice, sugar, cornstarch and cinnamon and mix everything carefully with a spoon.
  • Remove the dough from the fridge and roll it out on a sheet of parchment paper, giving it a more or less round shape, as in the photos.
  • To start placing the fruit, we press lightly with a plate to have a guide and place the fruit more or less in order.
  • We take the leftover dough around it to the centre, it doesn’t have to be perfect or the same, that’s the funny thing about these rustic-looking cakes.
  • Sprinkle the edges with sugar and put some sliced ​​almonds on top.
  • Bake 180ºC heat up and down for 60 minutes. If after 45 minutes, you see that the almonds or the dough are too toasty, put a little aluminium foil on top and continue baking for another 15 minutes.
  • Take it out of the oven, let it rest slightly and you can now serve, just as it is warm with a scoop of vanilla ice cream or cold.