Summer Stone Fruit Galette (Printable Version)

Golden flaky crust envelops ripe summer stone fruits layered on creamy almond frangipane.

# 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 such as peaches, plums, nectarines, apricots, and 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

# Steps:

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

# Expert Pointers:

01 -
  • The frangipane is silky and luxurious but takes just minutes to throw together, making you feel far more skilled than you actually are.
  • A galette's rustic charm means imperfect edges and messy fruit arrangement are features, not mistakes.
  • Stone fruits in summer are at their sweetest, so the recipe needs minimal added sugar and lets the fruit shine.
02 -
  • Don't skip chilling the dough; a warm pastry dough spreads instead of puffing and gives you greasy results instead of flaky layers.
  • The cornstarch is crucial for preventing a soggy galette, and the lemon juice stops the filling from tasting one-dimensional and sweet.
  • If your fruit is particularly juicy, toss it with the cornstarch mixture a few minutes before assembly so it can release some liquid; drain if needed.
03 -
  • If your pastry tears while rolling, don't panic; just pinch it back together or patch it with a scrap of dough, and no one will ever know.
  • A half-sheet of parchment under your galette makes transfer easier and prevents sticking, plus you can slide it directly from the pan onto a serving platter.
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