Summer Stone Fruit Galette (Printable)

Flaky pastry topped with ripe stone fruits and smooth almond filling for a delightful treat.

# What You Need:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1/4 teaspoon fine sea salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 1/4 cup ice water

→ Frangipane

06 - 1/2 cup almond flour
07 - 1/4 cup granulated sugar
08 - 3 tablespoons unsalted butter, softened
09 - 1 large egg
10 - 1/2 teaspoon pure vanilla extract
11 - 1/4 teaspoon almond extract, optional
12 - Pinch of salt

→ Stone Fruit Filling

13 - 4 cups mixed ripe stone fruits, pitted and sliced
14 - 2 tablespoons granulated sugar
15 - 1 tablespoon cornstarch
16 - 1 teaspoon fresh lemon juice

→ Assembly

17 - 1 egg, beaten for egg wash
18 - 1 tablespoon coarse sugar for sprinkling

# Steps:

01 - In a large mixing bowl, whisk together flour, granulated sugar, and fine sea salt. Add cold cubed butter and cut in using a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - In a separate bowl, cream softened butter and granulated sugar until light and fluffy. Beat in egg, then fold in almond flour, vanilla extract, almond extract, and salt. Mix until smooth and fully combined.
03 - In a bowl, gently toss sliced stone fruits with granulated sugar, cornstarch, and fresh lemon juice. Set aside until ready to assemble.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to prepared baking sheet. Spread frangipane evenly over dough, leaving a 2-inch border around the edges. Arrange sliced stone fruits over frangipane. Fold pastry edges up and over filling, pleating as needed. Brush pastry with beaten egg and sprinkle with coarse sugar.
05 - Bake for 35 to 40 minutes, until pastry is golden brown and fruit is bubbling at the edges. Remove from oven and cool slightly before slicing.

# Expert Advice:

01 -
  • The frangipane stays tender and nutty, turning ordinary stone fruit into something that tastes like a French patisserie made it in your kitchen.
  • Rustic enough to feel forgiving when the pleats aren't perfect, yet impressive enough to serve guests without apology.
02 -
  • If your dough tears when moving it, simply patch it with a small piece of dough and keep going; pastry is more forgiving than you think.
  • The galette keeps baking as it cools, so pull it from the oven when the pastry is golden but the filling still looks slightly underdone at the edges.
03 -
  • Make the dough and frangipane a day ahead, keeping both refrigerated until you're ready to assemble; this actually improves the final texture.
  • A pinch of cinnamon or fresh thyme mixed into the fruit filling adds unexpected depth without announcing itself.
Return