Summer Stone Fruit Galette (Printable)

Rustic galette with ripe stone fruits and almond frangipane wrapped in flaky, buttery 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, pitted and sliced
14 - 2 tablespoons granulated sugar
15 - 1 tablespoon cornstarch
16 - 1 teaspoon fresh lemon juice

→ Assembly

17 - 1 large egg, beaten
18 - 1 tablespoon coarse sugar

# Step-by-Step:

01 - In a large 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 into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - In a separate bowl, cream the softened butter and sugar together until light and fluffy. Beat in the egg, then fold in the almond flour, vanilla extract, almond extract, and salt. Mix until completely smooth.
03 - In a bowl, gently toss the sliced stone fruits with sugar, cornstarch, and lemon juice until evenly coated.
04 - Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. On a lightly floured work surface, roll the chilled dough into a 12-inch circle. Transfer 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. Brush the pastry with beaten egg and sprinkle with coarse sugar.
05 - 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 Advice:

01 -
  • The frangipane hides under the fruit like a secret layer of pure almond luxury that makes everyone ask what that flavor is.
  • Your pastry doesn't need to be picture-perfect because the imperfect edges are genuinely the whole aesthetic.
  • It's somehow both casual enough for a Tuesday dinner and elegant enough to impress without breaking a sweat.
02 -
  • If your pastry breaks or tears during rolling, just press it back together right on the baking sheet—those imperfect patches become invisible once baked and folded.
  • The difference between a soggy bottom and a crispy one is that cornstarch in the fruit filling; don't skip it thinking you're streamlining the recipe.
03 -
  • Keep everything cold until it's time to bake; warm pastry dough turns into something closer to a thick biscuit than a flaky crust.
  • Don't be tempted to add lots of extra sugar to the fruit—ripe stone fruits are already sweet, and less sugar means the fruit flavor actually shines instead of drowning in sweetness.
Go Back