Summer Stone Fruit Galette (Printable)

A golden galette layered with ripe summer stone fruits and 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 Steps:

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 wrap, and refrigerate 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 well combined.
03 - In a separate bowl, gently toss sliced stone fruits with sugar, cornstarch, and fresh lemon juice. Set aside.
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 sliced 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. Remove from oven and cool slightly before slicing.

# Expert Tips:

01 -
  • The frangipane is so silky and almond-forward that it tastes like you've been practicing French pastry for years when really you've been home the whole time.
  • Rustic means forgiving—slightly uneven edges and imperfect folds are exactly the point, so there's real freedom in the folding.
  • Stone fruits do the heavy lifting flavor-wise, so you're not fighting to make anything taste special.
02 -
  • Cold butter is everything—if your kitchen is warm, chill your mixing bowl and even your flour to keep that pastry flaky and tender instead of tough.
  • The pastry needs time to rest after mixing and before baking, so don't rush the chilling steps or you'll end up with shrinkage and disappointment.
  • Ripe fruit is non-negotiable for flavor, but slightly underripe fruit holds its shape better during baking, so there's a small balance to strike.
03 -
  • A marble slab or chilled baking sheet under your work surface keeps pastry dough cool and prevents sticking without needing excess flour.
  • Underbake slightly rather than overbake—the galette continues cooking on residual heat, and you want that pastry tender and golden, not hard.
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