Summer Stone Fruit Galette (Printable)

Golden, flaky galette filled with ripe stone fruits and rich almond frangipane, a sweet summer delight.

# 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
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

# Method:

01 - In a large bowl, whisk together flour, sugar, and salt. Add cold 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, 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 well combined.
03 - In a bowl, gently toss sliced stone fruits with sugar, cornstarch, and 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 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.
05 - Brush pastry with beaten egg and sprinkle with coarse sugar. Bake for 35 to 40 minutes, until pastry is golden brown and fruit is bubbling at the edges. Cool slightly before slicing and serving.

# Expert Advice:

01 -
  • It looks impossibly impressive but forgives every mistake you might make along the way.
  • Stone fruits at peak ripeness become almost jammy against the buttery pastry, no extra work needed.
  • The almond frangipane adds richness that transforms simple fruit into something restaurant-worthy.
  • You can make both the dough and filling ahead, turning this into a stress-free assembly project.
02 -
  • Overworking the pastry dough is the fastest way to end up with something tough and disappointing, so stop mixing the moment the dough comes together.
  • If your fruit is releasing a lot of juice before baking, drain some off and reserve it—you can drizzle it over the finished galette for extra flavor.
  • The galette will look like it's barely set when you pull it from the oven, but it firms up as it cools, so resist the urge to slice into it immediately.
03 -
  • Keep your pastry ingredients as cold as possible and work quickly—a few minutes in the freezer between steps makes an enormous difference in the final texture.
  • The frangipane acts as both a flavor layer and a moisture barrier, so don't skip it or try to reduce it; those few tablespoons are doing serious work.
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