Summer Stone Fruit Galette

Experience the charm of summer with this Rustic Summer Stone Fruit Galette with Frangipane. This golden pastry cradles a luscious almond cream beneath ripe, juicy peaches, plums, nectarines, apricots, and cherries, making every slice a perfect harmony of flaky crust and sweet fruit. Ideal for a relaxed dessert or an afternoon treat, this French-inspired galette combines simplicity with elegance in every bite.

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With its golden crust and bubbling fruit topping, this galette is a showstopper at any summer gathering or casual family dessert. The almond frangipane adds a rich, nutty depth that balances the natural sweetness of the stone fruits. Whether fresh from the oven or cooled to room temperature, it’s a versatile treat to savor.

Ingredients

• 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

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.

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.

Prepare the Fruit Filling:

a. In a bowl, gently toss sliced stone fruits with sugar, cornstarch, and lemon juice.

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.

Bake:

a. Bake for 35–40 minutes, until pastry is golden and fruit is bubbling.
b. Cool slightly before slicing.

Zusatztipps für die Zubereitung

Für einen perfekten Teig die Zutaten gut kühlen und den Teig nach dem Zusammenkneten mindestens 30 Minuten kühlen. Die Frangipane gut cremig rühren, damit sie zart und locker wird. Beim Ausrollen den Teig ringsum mindestens 5 cm über die Füllung hinausragen lassen, damit er beim Falten genug Platz hat.

Varianten und Anpassungen

Du kannst verschiedene Steinfrüchte kombinieren oder auch nur eine Sorte verwenden – je nach Saison und Geschmack. Für mehr Würze eine Prise Zimt zur Fruchtfüllung geben oder den Mandelaromaanteil anpassen.

Serviervorschläge

Diese Galette schmeckt warm oder bei Zimmertemperatur am besten. Serviere sie mit Vanilleeis oder einem Klecks Schlagsahne für ein besonders genussvolles Dessert.

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Mit dieser sommerlichen Galette feierst du nicht nur die Saison, sondern auch die Kunst der französischen Backtradition in ihrem rustikalen, unkomplizierten Stil. Ein Genuss, der sowohl Gäste als auch Familie begeistert und Erinnerungen an sonnige Tage schafft.

Recipe FAQs

→ What fruits can I use in the galette?

Use a combination of ripe peaches, plums, nectarines, apricots, and cherries for a vibrant summer filling.

→ How do I make the pastry flaky?

Keep the butter cold and work it into the flour until coarse crumbs form. Chill the dough before rolling to ensure flakiness.

→ Can I prepare the galette ahead of time?

Yes, both the dough and almond filling can be made and refrigerated overnight for convenience.

→ How is the almond frangipane made?

It's a smooth mixture of almond flour, softened butter, sugar, egg, vanilla, and optional almond extract, blended until creamy.

→ What is the best way to serve this galette?

Serve warm or at room temperature, optionally paired with vanilla ice cream or whipped cream for extra indulgence.