Summer Stone Fruit Galette (Printable Version)

Golden flaky pastry with ripe summer stone fruits and smooth almond frangipane layer.

# Ingredient List:

→ 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, 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 Steps:

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 breadcrumbs. Gradually add ice water, mixing just until dough comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - In a bowl, cream softened butter and sugar together 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 around the edges. 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. Remove from oven and cool slightly before slicing.

# Expert Advice:

01 -
  • The frangipane layer adds this silky, almond-scented cushion that transforms simple fruit into something genuinely restaurant-worthy.
  • It's the kind of dessert that looks impressive but actually forgives your imperfections—rustic charm is literally built into the design.
  • Those golden, buttery edges? They're impossible not to reach for first, and everyone notices them.
02 -
  • Don't skip the chilling time for your dough—I learned this the hard way with a pastry that spread all over the place instead of rising up with those defined layers.
  • The cornstarch in the fruit filling is absolutely essential; without it, the bottom will get soggy and all that butter-lamination work goes to waste.
03 -
  • If your butter is even slightly soft when you're making the pastry, your dough will be greasy and won't have that desirable flake—keep a stick in the freezer for exactly this reason.
  • The moment you see fruit bubbling at the pastry edges, that's your cue to pull it out; another five minutes and the bottom can start over-browning.
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