Summer Stone Fruit Galette (Printable view)

Golden flaky galette featuring ripe summer stone fruits and rich almond frangipane in buttery pastry.

# 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

# How To Make:

01 - Whisk together flour, sugar, and salt in a large bowl. Add cold cubed butter 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 - Cream softened butter and sugar together 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 fresh lemon juice in a bowl, taking care not to bruise the delicate fruit.
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 uncovered. 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. Allow to cool slightly before slicing.

# Expert Advice:

01 -
  • The dough comes together quickly without a food processor, and those rough, rustic folds are actually the whole point.
  • Frangipane transforms simple pastry into something restaurant-worthy with just a few pantry staples.
  • Stone fruits at peak ripeness do most of the flavor work, so you're really just a supporting actor here.
  • It looks stunning on the table but tastes even better than it photographs.
02 -
  • Don't skip chilling the dough—cold pastry is the difference between flaky and tough, and I learned this the expensive way with a batch of apricots at their peak.
  • The cornstarch in your fruit filling is your insurance policy; without it, you'll end up with a soggy, sliding galette and honestly, a bit of kitchen disappointment.
03 -
  • If your pastry cracks while rolling, don't panic—just patch it with small pieces of dough, press firmly, and keep going; it will bake seamlessly.
  • Keep one hand flouring and one hand rolling to prevent sticking, but don't overwork the dough or you'll lose those precious flaky layers.
Go Back