Summer Stone Fruit Galette (Print)

Golden galette with ripe stone fruits layered on creamy almond frangipane in flaky crust.

# Ingredients:

→ 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

# Instructions:

01 - In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes 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 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, 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. 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 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. Cool slightly before slicing.

# Pro Tips:

01 -
  • Showcases the natural sweetness and beauty of fresh summer stone fruits
  • Rustic and forgiving—no need for perfect pastry skills
  • The almond frangipane adds a creamy, nutty richness that complements the fruit
  • Buttery, flaky pastry provides the perfect crisp contrast to juicy filling
  • Impressive presentation with minimal effort
  • Versatile—use whatever stone fruits are ripe and available
  • Can be made ahead and assembled just before baking
02 -
  • Keep all pastry ingredients very cold for the flakiest crust—chill your bowl and even your flour if your kitchen is warm
  • Don't skip chilling the dough; this relaxes the gluten and prevents shrinking during baking
  • Leave a proper 2-inch border when spreading the frangipane to allow room for folding without overflow
  • Arrange fruit in overlapping circles or a decorative pattern for a more polished look
  • Brush egg wash only on the pastry, not the fruit, to achieve golden edges
  • Use coarse or turbinado sugar for sprinkling—it adds delightful crunch and sparkle
  • Let the galette cool for at least 15 minutes before slicing to allow the filling to set
  • If the edges brown too quickly, tent them loosely with foil during the last 10 minutes of baking
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