Summer Stone Fruit Galette (Print Version)

Golden galette bursting with ripe stone fruits and almond frangipane in flaky buttery crust.

# 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
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

# How To Make It:

01 - In a large mixing bowl, whisk together flour, granulated sugar, and fine sea salt. Add cold cubed butter and cut in using a pastry blender or fingertips until mixture resembles coarse crumbs with pea-sized pieces remaining. Gradually add ice water, mixing gently just until dough comes together without overworking. Flatten dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - In a bowl, cream softened butter and granulated sugar together until light and fluffy. Beat in the egg until fully incorporated, then fold in almond flour, vanilla extract, almond extract, and salt. Mix until the filling is smooth and well combined.
03 - In a bowl, gently toss sliced stone fruits with granulated sugar, cornstarch, and fresh lemon juice until evenly coated. Allow to rest briefly to release some juices.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured work surface, roll chilled pastry dough into a 12-inch circle. Transfer to the prepared baking sheet. Spread frangipane evenly over the dough, leaving a 2-inch border around the edges. Arrange sliced stone fruits over the frangipane. Fold the pastry edges up and over the filling, pleating naturally as you fold.
05 - Brush the folded pastry edges with beaten egg wash and sprinkle generously with coarse sugar. Bake for 35 to 40 minutes until the pastry is golden brown and the fruit filling is bubbling at the edges. Remove from oven and cool for 5 to 10 minutes before slicing.

# Expert Tips:

01 -
  • It looks like you spent hours in a French patisserie when really you just folded some edges and walked away.
  • The almond frangipane layer keeps the pastry from getting soggy while adding this secret, buttery richness that elevates stone fruit from simple to sophisticated.
  • You can prep everything hours ahead, so serving dessert feels genuinely relaxed instead of frantic.
02 -
  • Don't skip the chilling step for the dough or you'll end up with shrinkage and toughness instead of that rustic, tender pastry you're after.
  • Cornstarch is your friend—without it, excess fruit juice will make your bottom crust soggy, but a tablespoon does the trick without making the filling gummy.
  • Overworking the frangipane makes it grainy instead of silky, so stop mixing the moment everything is combined and smooth.
03 -
  • If your pastry dough cracks when rolling, let it warm for two minutes, then patch it gently—galettes are forgiving because the rustic aesthetic is part of their charm.
  • Keep an eye on the oven during the last ten minutes; every oven runs differently, and the galette is done when the pastry is golden and fruit juices bubble visibly at the edges.
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