Summer Stone Fruit Galette (Printable)

Golden galette with ripe summer stone fruits and almond frangipane in a flaky pastry.

# 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, 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

# How-To 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 fully combined.
03 - In a bowl, gently toss sliced stone fruits with granulated sugar, cornstarch, and fresh 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 brown and fruit is bubbling at the edges. Cool slightly before slicing and serving.

# Top Tips:

01 -
  • It looks like you spent hours in a French bakery, but actually comes together faster than you'd think.
  • The almond frangipane is buttery and elegant, turning simple fruit into something genuinely special.
  • You can absolutely make it ahead, which means less stress when guests are coming over.
02 -
  • Don't skip the chill time for your dough—it sounds fussy, but those 30 minutes prevent your pastry from shrinking dramatically in the oven.
  • The cornstarch genuinely changes everything; without it, you'll end up with a soggy bottom and disappointed fruit juices pooling underneath.
03 -
  • Keep your dough and butter genuinely cold throughout—warm pastry becomes dense pastry, so chill between steps if your kitchen is hot.
  • Don't worry about making your fruit arrangement look perfect; the rustic, almost casual arrangement is what gives a galette its charm and authenticity.
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