Summer Stone Fruit Galette (Printable)

Golden galette filled with summer stone fruits and almond frangipane in 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, pitted and sliced
14 - 2 tablespoons granulated sugar
15 - 1 tablespoon cornstarch
16 - 1 teaspoon fresh lemon juice

→ Assembly

17 - 1 large egg, beaten for egg wash
18 - 1 tablespoon coarse sugar for sprinkling

# How-To:

01 - Whisk together flour, sugar, and salt in a large mixing bowl. Add cold cubed butter and cut in using a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs. Gradually add ice water, mixing gently until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - In a separate bowl, cream the softened butter and sugar together until the mixture becomes light and fluffy. Beat in the egg, then fold in the almond flour, vanilla extract, almond extract if using, and salt. Mix until the texture is smooth and uniform.
03 - In a bowl, gently toss the sliced stone fruits with granulated sugar, cornstarch, and fresh lemon juice until evenly coated. Allow the mixture to sit briefly to release natural juices.
04 - Preheat the oven to 400°F. Line a baking sheet with parchment paper. Roll the chilled dough on a lightly floured surface into a 12-inch circle and transfer to the prepared baking sheet. Spread the frangipane evenly over the dough, leaving a 2-inch border uncovered. Arrange the stone fruits in an overlapping pattern over the frangipane. Carefully fold the pastry edges up and over the filling, pleating naturally as needed.
05 - Brush the exposed pastry edges with beaten egg wash and sprinkle with coarse sugar. Bake for 35 to 40 minutes until the pastry is golden brown and the fruit filling is bubbling at the edges. Allow the galette to cool slightly before slicing.

# Expert Advice:

01 -
  • The pastry is forgiving enough that your pleats don't need to look Instagram-perfect to taste incredible.
  • Frangipane sounds fancy but it's really just butter, sugar, and ground almonds working together to cradle fruit.
  • You get that satisfying contrast of flaky, tender, and soft all in one slice.
02 -
  • Cornstarch in the fruit filling is essential—without it, you'll end up with a soggy pastry bottom and runny juices, so don't skip it even if everything looks dry.
  • Room-temperature butter for the frangipane creams properly, but the pastry butter must stay cold or you lose your flakiness, so keep them separate in your mind.
  • If your dough starts getting warm and sticky while rolling, chill it again—there's no penalty for patience here.
03 -
  • Keep your butter and water genuinely cold—take them out of the fridge just before you need them—because temperature is what creates flakiness.
  • If your galette cracks while you're folding, just seal it with a little water and keep moving; pastry is forgiving and baking will set everything.
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