A summer galette that celebrates all the beautiful stone fruits of the season in this rustic and super easy-to-make dessert! Peaches, plums, cherries, apricots, and nectarines are layered on top of a delicious frangipane paste. Surrounded by the most buttery-crisp pie dough. What's not to love! Watch my quick Step-By-Step Stone Fruit Frangipane Galette Video tutorial on how easy it is to make!
Watch my Step-By-Step Video tutorial with tips on how to make a perfect All-Butter Pie dough, a silky smooth Frangipane (Almond paste), and have a quick look at my home orchard!
A Galette is an open-faced pie. Same crust, wrapped around the very best of the season's sweet and juicy stone-fruit harvest. This is my favorite dough that I use in all my galettes. A tried and true, buttery, and super crisp pie dough! Minimal shaping-It's easier than pie, requiring none of the same precision to make.
However, if you are short on time, you can even use store-bought pie dough for an even easier and quicker prep!
All the colors of the Stone Fruit Rainbow! There are so many varieties of beautiful stone fruits at the local markets, ranging in size, color, and flavor. Juicy ripe white or yellow peaches, nectarines. The most beautiful purple plums, the reddest and sweetest bing cherries, apricots, mirabelle, and pluots. All work great in a pie!
How to make a Stone Fruit Frangipane Galette
- Make the dough by hand or use a food processor. If making the dough from scratch using my all-butter pie recipe below. The dough can be made up to 2 days in advance, chilling in the refrigerator. If using frozen or store-bought, let it thaw out. Important: For a flakier and more delicate pastry dough, the butter should be very cold!
- Make the Frangipane while the dough is chilling. Set aside in the refrigerator until ready to use.
- Roll out the dough, transfer to a baking sheet, and evenly spread the frangipane into the center of the dough leaving a 2-inch edge
- Slice the Stone Fruit and arrange them on top of the frangipane. Then sprinkle with a little sugar. Remember tart fruits need more sugar than sweet fruit.
- Fold edges over (if the dough has heated up too much and it has become soft, then place the galette into the freezer for 15 - 20 minutes.
- Meanwhile, preheat the Oven to 425 ยบF (190 ยบC)
- Brush the edges with eggwash, or heavy cream. Sprinkle edges with turbinado sugar, and slivered almonds, or leave as is.
- Bake until the fruit is soft and cooked through. You will see the fruit juices bubbling, and the crust has gotten a deep golden-brown crust.
As long as you are using fresh, ripe, and juicy fruit, there is really no way to go wrong!
Avoiding a Soggy Galette Crust
Unlike pies or tarts, we can not pre-bake (blind bake) a galette crust to prevent the fruit juices from making it soggy. The solution is either adding a frangipane paste on top of the dough. The thick almond-basted paste will act as a barrier and will keep the fruit perfectly in place with no sogginess.
Alternatively, if you do not want to make a frangipane, then you will have o add some cornstarch to the sliced fruit, tossed with a little lemon juice and sugar. The cornstarch will act as a thickener and prevent the fruit juices from making the crust soggy.
Other tips to prevent a soggy crust include brushing the bottom of the galette crust with egg whites, dusting it with flour, or spreading a thin layer of jam on the dough before piling the fruit on.
Lastly, the galette tastes best straight from the oven, served warm with vanilla ice cream!
For more delicious seasonal galettes, check out our other recipes linked below:
APPLE GALETTE WITH SALTED CARAMEL
SUMMER PEACH GALETTE WITH ORANGE BLOSSOM HONEY
Other Galette-making tips:
If making the Stone Fruit Galette without the Frangipane: For 1 ยฝ - 2 pounds of stone fruit, you will need to toss the slices with ยผ cup - โ cup of sugar, 2 teaspoons of cornstarch, the juice of a lemon, and 1 teaspoon of vanilla extract. 2 tablespoons of butter can be dotted on top of the fruit galette before baking.
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Recipe
Stone-fruit Frangipane Galette
Ingredients
Stone-fruit topping:
- 1 peach - pitted
- 1 nectarine -pitted
- 3 fresh apricots - pitted
- 2 small plums - pitted
- 6 cherries- pitted
Frangipane Filling:
- ยฝ cup almond flour (or almond meal)
- ยผ cup sugar
- 1 egg
- 2 tablespoon unsalted butter, softened to room temperature
- ยฝ teaspoon almond extract
- ยฝ teaspoon vanilla extract
Galette Crust:
- 1 ยผ cup flour
- 1 ยฝ tablespoon sugar
- ยฝ cup unsalted cold butter (1 stick. If using salted butter, please don't add salt to this mix!)
- โ teaspoon salt
- 4 tablespoon ice water
- 2 tbsp vodka, alternatively use apple cider vinegar
Instructions
- To make the Crust: In a glass add the water, a couple of ice cubes, and the vodka/or vinegar. To a medium-sized bowl add flour, salt, sugar, and cold butter. Using a pastry cutter (I'm using this one) or a food processor, cut the butter until the mixture resembles coarse pea-sized crumbs. Add 5 tablespoons of the ice water mixture to the flour/butter mixture and mix/or knead until the dough comes together. If the dough seems still a little dry, add one more tablespoon of ice water. Turn the dough into a ball and place it into a piece of plastic wrap. Knead down with your hands into a flattened disk and press on the edges. Refrigerate the dough for at least 30 minutes to 1 hour. The dough can be made ahead for up to 3 days ahead or can be frozen for up to 2 months.While the dough chills, prepare the frangipane: In a small bowl combine all ingredients for the frangipane together and whisk either by hand or with an electric mixer on medium-high until smooth and creamy. Cover and refrigerate until ready to use.Stone-fruit topping: Cut your fruits into slices, or half. The fruit of your choice should yield about 3 ยฝ to 4 cups of sliced fruit in total! Preheat the Oven to 425 ยฐF (190 ยฐC)Take the frangipane out of the refrigerator. Roll out the dough either directly onto a parchment baking paper, or on a lightly flowered surface. The size should be circa 13-inches. Evenly spread the frangipane into the center of the dough leaving a 2-inch edge. Arrange the fruit slices on top of the frangipane. Gently fold the edges of the dough over the fruit filling.Brush the dough edge with a little heavy cream, or you can make an egg wash by combining one egg yolk with one tablespoon of water. Sprinkle with coarse sugar, slivered almonds, or leave just as is. Bake until the filling is bubbly and the crust is golden brown, for about 40 minutes. Cool on the baking sheet for 10 minutes before serving.The galette tastes amazing still warm served with vanilla ice cream! Yum!
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