Summer Stone Fruit Galette (Printable Version)

Golden galette with ripe stone fruits and almond frangipane in flaky, buttery crust, perfect for warm days.

# 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

# Preparation steps:

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 add 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 and fruit is bubbling at the edges. Cool slightly before slicing.

# Expert Advice:

01 -
  • It's genuinely impressive without demanding perfection: those imperfect pleats and golden edges actually look better when they're uneven.
  • The almond frangipane adds this luxurious, almost velvety layer that transforms simple fruit into something restaurant-worthy.
  • You can prep everything hours ahead, then assemble and bake when guests arrive so your kitchen smells like caramelized butter and warm stone fruit.
02 -
  • Cornstarch is your friend, not your enemy: just one tablespoon prevents soggy pastry without making the filling starchy or gluey, so resist the urge to add more.
  • The pastry dough gets tougher the more you work it, so handle it gently and only add water until it just barely holds together.
  • Don't skip the egg wash; it's the difference between rustic and unfinished looking.
03 -
  • If your dough seems too warm or sticky while rolling, pop it back in the fridge for ten minutes: it'll handle so much better when it's properly chilled.
  • Taste your fruit before assembling; if it needs a pinch of cinnamon or cardamom to shine, add it now because baking brings out the spice beautifully.
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