Save Experience the charm of a rustic summer dessert with this Summer Stone Fruit Galette with Frangipane. Golden, flaky pastry cradles a luscious almond frangipane that is generously topped with a vibrant mix of ripe stone fruits like peaches, plums, and cherries. This French-inspired galette brings together the perfect balance of buttery crispness, nutty sweetness, and juicy fruitiness, making it an ideal treat to savor in a relaxed afternoon or as a delightful end to any meal.
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Making this galette allows you to enjoy the magic of seasonal stone fruits while relishing the comforting texture of homemade pastry and frangipane. Whether baked to golden perfection or served slightly warm with a dollop of whipped cream, this dessert captures the essence of sunny summer afternoons.
Ingredients
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- For the Pastry: 1 1/4 cups (160 g) all-purpose flour, 1 tbsp granulated sugar, 1/4 tsp fine sea salt, 1/2 cup (115 g) unsalted butter (cold, cubed), 1/4 cup (60 ml) ice water
- For the Frangipane: 1/2 cup (60 g) almond flour, 1/4 cup (50 g) granulated sugar, 3 tbsp (40 g) unsalted butter (softened), 1 large egg, 1/2 tsp pure vanilla extract, 1/4 tsp almond extract (optional), pinch of salt
- For the Stone Fruit Filling: 4 cups mixed ripe stone fruits (peaches, plums, nectarines, apricots, cherries), pitted and sliced, 2 tbsp granulated sugar, 1 tbsp cornstarch, 1 tsp fresh lemon juice
- For Assembly: 1 egg (beaten for egg wash), 1 tbsp coarse sugar (for sprinkling)
Instructions
- 1. Make the Pastry:
- a. In a large bowl, whisk together flour, sugar, and salt.
b. Add cold butter and cut in using a pastry blender or fingertips until mixture resembles coarse crumbs.
c. Gradually add ice water, mixing just until dough comes together. Flatten into a disk, wrap in plastic, and chill for at least 30 minutes. - 2. Prepare the Frangipane:
- a. In a bowl, cream softened butter and sugar until light.
b. Beat in egg, then almond flour, vanilla, almond extract, and salt. Mix until smooth. - 3. Prepare the Fruit Filling:
- a. In a bowl, gently toss sliced stone fruits with sugar, cornstarch, and lemon juice.
- 4. Assemble the Galette:
- a. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
b. On a lightly floured surface, roll chilled dough into a 12-inch (30 cm) circle. Transfer to prepared baking sheet.
c. Spread frangipane evenly over dough, leaving a 2-inch (5 cm) border.
d. Arrange stone fruits over frangipane.
e. Fold pastry edges up and over filling, pleating as needed.
f. Brush pastry with beaten egg and sprinkle with coarse sugar. - 5. Bake:
- a. Bake for 35–40 minutes, until pastry is golden and fruit is bubbling.
b. Cool slightly before slicing.
Zusatztipps für die Zubereitung
Chilling the dough thoroughly before rolling it out helps maintain the pastry’s flakiness. Use a gentle hand when folding the pastry over the fruit to keep the galette’s rustic appearance. To prevent sogginess, ensure fruits are well drained after tossing with sugar and lemon juice.
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Varianten und Anpassungen
Feel free to mix and match your favorite stone fruits depending on seasonal availability. For a spice variation, add a pinch of cinnamon to the fruit mixture. You can also swap almond extract for a splash of brandy or other flavored liqueurs to enhance the frangipane’s depth.
Serviervorschläge
Serve the galette warm or at room temperature. It’s delightful on its own or paired with a scoop of vanilla ice cream or a dollop of freshly whipped cream for extra indulgence. This dessert also pairs beautifully with a light, fruity white wine or sparkling rosé.
Save This Summer Stone Fruit Galette with Frangipane invites you to celebrate the beauty and bounty of seasonal fruits, wrapped in a buttery, flaky crust with a tender almond filling. Easy to assemble yet impressive to serve, it’s a wonderful way to bring rustic French charm to your table.
Recipe Questions & Answers
- → What types of stone fruits can I use?
Peaches, plums, nectarines, apricots, and cherries all work wonderfully. Choose ripe, juicy fruits for best flavor.
- → Can I prepare the almond filling ahead of time?
Yes, the almond frangipane can be made in advance and refrigerated overnight, saving prep time on baking day.
- → How do I achieve a flaky pastry crust?
Keep the butter cold and work quickly when cutting it into the flour. Chilling the dough before rolling helps maintain flakiness.
- → What is the purpose of brushing the pastry with egg wash?
Brushing with beaten egg gives the crust a glossy golden color and helps the coarse sugar adhere for a slight crunch.
- → Can I add spices to the filling?
Absolutely. A pinch of cinnamon or nutmeg can enhance fruit flavors without overpowering the natural sweetness.
