Summer Stone Fruit Galette (Printer view)

Rustic galette with ripe summer stone fruits and almond frangipane in buttery, flaky 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, optional
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 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, 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. 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 edges. Cool slightly before slicing and serving.

# Expert Suggestions:

01 -
  • It tastes restaurant-quality: That almond frangipane layer is pure velvet between pastry and fruit, the kind of detail that makes people ask for your secret.
  • The pastry actually works: Cold butter and ice water do their thing, and you don't need a food processor to make it happen.
  • It forgives your mistakes: Uneven edges, wonky folds, slightly overripe fruit—it all becomes part of the charm.
02 -
  • Cold butter is everything: I learned this the hard way by letting my pastry get warm in summer heat, and the resulting crust was dense instead of flaky—keep everything cold until the moment it hits the oven.
  • The cornstarch is not optional: Without it, you'll have a wet, soggy bottom that slides off the pastry, but it also won't taste floury if you measure correctly.
03 -
  • Keep your pastry ingredients cold: A few minutes in the freezer before you start makes the whole process easier and your crust significantly flakier.
  • Don't be afraid of the rustic aesthetic: Uneven folds and imperfect shapes are features, not bugs—they're what make a galette look homemade and honest.
Go back