Summer Stone Fruit Galette (Print Version)

Golden galette featuring ripe stone fruits atop almond frangipane in a flaky, buttery crust.

# What You 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 (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

# Directions:

01 - In a large mixing bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut in using a pastry blender or fingertips until the 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 - In a mixing bowl, cream softened butter and sugar until light and fluffy. Beat in the egg, then fold in almond flour, vanilla extract, almond extract, and salt. Mix until smooth and fully 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 the 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 brown and fruit is bubbling at the edges. Cool slightly before slicing.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen when you really spent thirty minutes of hands-on time.
  • The frangipane adds this subtle almond richness that keeps people asking what that secret flavor is.
  • You can make it with whatever stone fruits look good that day—no exact combinations required.
  • It's rustic enough for a weeknight and elegant enough to serve to guests.
02 -
  • If your dough tears during assembly, just patch it with scraps of extra dough and brush with water to seal—the filling will hide any imperfections.
  • Don't skip the cornstarch in the fruit filling, or you'll end up with a soggy bottom that no amount of baking can fix.
03 -
  • Keep everything cold when making pastry; if your kitchen is warm, chill your mixing bowl and even your flour for a few minutes before starting.
  • Don't be afraid of the pastry tearing—patch it with water and scraps, and nobody will ever know except you.
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