Summer Stone Fruit Galette (Printable)

Rustic galette with summer stone fruits and almond filling in flaky buttery pastry, perfect for casual gatherings.

# Components:

→ 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 bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut in using a pastry blender or fingertips until mixture resembles coarse breadcrumbs. 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 bowl, cream softened butter and sugar until light and fluffy. Beat in egg, then fold in almond flour, vanilla extract, almond extract if using, and salt. Mix until smooth and well combined.
03 - In a bowl, gently toss sliced stone fruits with granulated 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 and transfer to the prepared baking sheet. Spread frangipane evenly over dough, leaving a 2-inch border around the edges. Arrange stone fruits over frangipane layer. Fold pastry edges up and over filling, pleating as needed.
05 - Brush exposed pastry with beaten egg and sprinkle with coarse sugar. Bake for 35 to 40 minutes, until pastry is golden brown and fruit is bubbling around the edges. Cool slightly before slicing and serving.

# Expert Advice:

01 -
  • The frangipane stays creamy and luxurious under the fruit, creating a hidden layer of richness that catches people off guard.
  • It actually gets easier to make once you've done it once—there's no blind baking, no temperamental crimping, just honest, rustic appeal.
02 -
  • Don't skip the cornstarch in the fruit filling—I learned this the hard way when my first galette wept juices everywhere and the bottom crust turned into a sad, soggy situation.
  • Room-temperature fruit releases too much liquid and creates steam, so use fruit straight from the fridge if possible, and arrange it just before baking so it doesn't sit and weep.
03 -
  • If your pastry tears while transferring, simply patch it with a scrap of extra dough; it will seal itself as it bakes and no one will ever notice.
  • A quick egg wash not only creates that gorgeous golden color but also helps the coarse sugar adhere and prevents the pastry from drying out during baking.
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