Summer Stone Fruit Galette (Printable)

Golden galette layered with ripe summer stone fruits and almond frangipane, baked in flaky buttery pastry.

# 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
18 - 1 tablespoon coarse sugar

# Steps:

01 - Whisk together flour, sugar, and salt in a large bowl. Cut in cold cubed butter 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 wrap, and refrigerate for at least 30 minutes.
02 - Cream softened butter and sugar in a bowl 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 - Gently toss sliced stone fruits with sugar, cornstarch, and lemon juice in a bowl. Set aside to allow juices to release.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Roll chilled dough into a 12-inch circle on a lightly floured surface and transfer to prepared baking sheet. Spread frangipane evenly over dough, leaving a 2-inch border around edges. Arrange stone fruits over frangipane in concentric layers.
05 - Fold pastry edges up and over filling, pleating as needed to create rustic appearance. Brush pastry with beaten egg and sprinkle with coarse sugar.
06 - Bake for 35 to 40 minutes, until pastry is golden brown and fruit filling is visibly bubbling at edges. Cool slightly before slicing.

# Expert Advice:

01 -
  • It looks impressive enough for guests but forgiving enough that mistakes disappear once you slice into it.
  • The frangipane adds a subtle nuttiness that makes people ask what your secret ingredient is.
02 -
  • Chilling the dough isn't just a suggestion—it's what prevents your pastry from shrinking and turning tough during baking, so don't skip those 30 minutes.
  • If your filling seems too wet when you're folding, drain off some of the released juice before assembling; soggy bottoms are the main reason galettes disappoint.
03 -
  • Keep your butter and water truly cold—warm ingredients are the enemy of flaky pastry, so some bakers even chill their mixing bowl beforehand.
  • Mix your fruit filling right before assembly so the cornstarch doesn't get soggy; timing this part makes the difference between a crisp bottom and a disappointing one.
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