A buttery, flaky galette with a juicy strawberry-peach filling and a crispy almond-speckled crust.
Crust
4 ¼ ounces (1 cup, spoon and level) gluten-free all-purpose flour (I like Pamela’s)
1 ounce (¼ cup) almond flour
1 tablespoon granulated sugar
¼ teaspoon salt
4 ounces (½ cup) salted butter, cold or frozen
¾ teaspoon almond extract
3-4 ounces ice water
Strawberry-Peach Filling
12 ounces (scant 2 ½ cups) sliced yellow peaches
4 ounces (about ¾ cup) sliced strawberries
1 ¾ ounces (¼ cup) granulated sugar
⅞ ounce (¼ cup) sliced almonds
2 tablespoons cornstarch
1 teaspoon almond extract
2 tablespoons gluten-free all-purpose flour, plus extra for rolling out dough
Glaze & Garnish
1 ounce (2 tablespoons) salted butter, melted
Sliced almonds, for sprinkling
Demerara sugar, for sprinkling
Almond Whipped Cream
8 ¼ ounces (1 cup) heavy whipping cream
3 tablespoons confectioners sugar
1 teaspoon almond extract
Crust
Filling & Assembling
Glaze & Garnish
Almond Whipped Cream
*Prep time includes chilling