Galette Perougienne
Galette Perougienne is a classic French sugar tart with a rich, buttery base and a beautifully golden top. It has the charm of an old-world bakery dessert while still feeling approachable for home bakers.
This elegant tart is known for its balance of texture: crisp, tender pastry around the edges and a soft almond-based filling in the center. It can be served warm or at room temperature, making it a lovely choice for brunch, holidays, coffee breaks, or a weekend baking project.
The version described here features a simple pastry dough, a creamy almond filling, sliced almonds for garnish, and a golden baked finish. It feels rustic, refined, and special without becoming overly complicated.
Ingredients
For the Pastry
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Salt
- Ice water
For the Filling
- Unsalted butter
- Granulated sugar
- Almond flour
- Eggs
- Vanilla extract
- Almond extract
- Pinch of salt
For Finishing
- Egg wash
- Sliced almonds
How to Make Galette Perougienne
Start by making the pastry dough. Combine the flour, sugar, and salt in a bowl, then cut in the cold butter until the mixture looks crumbly. Add ice water gradually, just until the dough comes together.
Shape the dough into a disk, wrap it, and chill it for at least 30 minutes. Chilling helps the pastry firm up and makes it easier to roll.
Next, prepare the almond filling. Beat the butter and sugar until light and fluffy, then add the almond flour, eggs, vanilla extract, almond extract, and a small pinch of salt. Mix until the filling is smooth and creamy.
Roll the chilled dough into a circle. Spread the almond filling in the center, leaving a border around the edge. Fold the pastry over the filling to create a rustic tart shape.
Brush the crust with egg wash, then sprinkle sliced almonds over the top. Bake until the tart is golden brown and the filling is bubbling slightly. Let it cool a little before slicing.
