Summer Stone Fruit Galette (Printable Page)

Golden flaky galette topped with ripe summer stone fruits and almond frangipane for a delightful seasonal treat.

# 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

# Step-by-Step Guide:

01 - In a large bowl, whisk together flour, sugar, and salt. Add cold cubed 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 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 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.
05 - Brush pastry edges with beaten egg and sprinkle with coarse sugar. Bake for 35 to 40 minutes, until pastry is golden brown and fruit juices are bubbling at the edges. Cool slightly before slicing and serving.

# Expert Tips:

01 -
  • The pastry is genuinely flaky without requiring you to be a pastry chef, just patient and cold-handed.
  • Frangipane is where the magic happens—that buttery almond layer keeps fruit juices from soaking through and adds a richness that feels almost decadent.
  • It looks like you spent three hours in a French bakery when you actually spent forty minutes baking.
02 -
  • A soggy bottom crust is the enemy, and cornstarch in the fruit filling plus frangipane as a barrier are what prevent that tragedy.
  • Rolling the dough while it's still cold makes it less likely to stick and tear, so resist the urge to skip the chilling step even when you're hungry.
03 -
  • If your dough starts getting warm during rolling, slide it back in the refrigerator for five minutes—it takes patience but protects the flakiness you've worked for.
  • The egg wash isn't just for looks; it creates a protective seal that keeps the pastry from getting soggy and gives it that restaurant-quality shine that makes people ask for your recipe.
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