Summer Stone Fruit Galette (Printable)

Rustic golden galette bursting with ripe stone fruits and almond frangipane in flaky, buttery pastry.

# What You'll 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
12 - Pinch of salt

→ Stone Fruit Filling

13 - 4 cups mixed ripe stone fruits (peaches, plums, nectarines, apricots, cherries), 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

# Directions:

01 - In a large mixing bowl, whisk together flour, sugar, and 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 chill for at least 30 minutes.
02 - In a bowl, cream softened butter and 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 separate bowl, gently toss sliced stone fruits with sugar, cornstarch, and fresh lemon juice until evenly coated.
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. Arrange stone fruits over frangipane. Fold pastry edges up and over filling, pleating as needed. Brush pastry edges 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 Tips:

01 -
  • It's forgiving enough to make on a whim but impressive enough to serve to guests without apology.
  • The frangipane transforms ordinary fruit into something velvety and sophisticated, while the pastry stays shatteringly crisp.
  • You can use whatever stone fruits look best that day, so it's never the same galette twice.
02 -
  • Wet fruit will give you a soggy bottom—that's why the cornstarch matters, but also why you shouldn't prep the fruit more than 30 minutes before assembling.
  • A chilled, rested dough is forgiving; a warm, impatient dough will shrink in the oven and stick to your baking sheet.
03 -
  • If your stone fruits are on the firm side, slice them thinner and let them sit with the sugar mixture for 30 minutes so they release juice and soften slightly.
  • The secret to a crispy bottom crust is putting the baking sheet itself in the oven for a few minutes before you transfer your assembled galette—the direct heat prevents sogginess.
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