Rustic Summer Fruit Galette

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Savor the pure delight of a homemade Rustic Summer Fruit Galette, where juicy seasonal fruits and a luxurious almond frangipane are lovingly wrapped in a golden, flaky pie crust. 

• Versatile: This recipe accommodates a variety of fresh fruits from your local farmer’s market, allowing you to create a unique galette each time.
• Easy to Prepare: You can make this galette in advance, and it’s adaptable with store-bought pie crust if you’re short on time or prefer convenience.
• Elegant Presentation: This rustic dessert is a visual delight, perfect for any indoor or outdoor gathering. Its homemade charm offers a rich, buttery texture that tastes especially delicious with creamy vanilla ice cream.

IMPORTANT NOTE: This recipe was improved and updated on 6/26/2024, to include explanations of key ingredients, answers to the most frequently asked questions, and more Pro Chef Tips.

Table of Contents

• What is Summer Fruit Galette?
• Tools You Need
• Key Ingredients
• How to Make Summer Fruit Galette
• Gemma’s Pro Chef Tips
• Make Ahead & Storage Instructions
• FAQs
• Make More Pies!

What is Summer Fruit Galette?

• It is distinguished by its open-faced structure, where the fruit filling is placed in the center of a rolled-out pastry dough and then folded up and around the edges, leaving the center exposed.
• The pastry dough is usually buttery and flaky, and the fruit filling is often enhanced with sugar, spices, and sometimes a layer of almond frangipane or a sprinkle of breadcrumbs to absorb excess juices.
• Summer Fruit Galettes are baked until the crust is golden brown and the fruit filling is bubbling and caramelized, making it a delicious and visually appealing dessert, especially popular during the warmer months when fruits are in season.

Tools You Need

• Measuring cups and measuring spoons
• Measuring jugs
• Mixing bowls
• Whisk
• Rolling pin
• Baking sheet
• Parchment paper
• Knife
• Pastry brush

Key Ingredients

For the Frangipane Filling:

• Blanched almond flour

  • Provides a nutty flavor and helps create a smooth texture in the filling.

• Granulated sugar

  • Sweetens the frangipane and enhances its flavor.

• All-purpose flour

  • All-purpose flour helps bind the ingredients together and adds structure to the filling.

• Butter

  •  Butter adds richness and moisture to the frangipane.
  • Either salted butter or unsalted butter will work.

• Egg

  • Bind the ingredients together and contribute to the smooth and creamy texture of the filling.

• Almond extract

  • Almond extract intensifies the almond flavor in the filling, complementing the fruit.

For the Galette:

• 1 recipe homemade pie crust (or store-bought)

• Summer stone fruits and berries

  • Provide the juicy, sweet-tart filling for the galette, showcasing seasonal flavors.

• Egg wash

  • Egg wash is applied to the crust before baking to create a shiny, golden brown finish.

• Sugar for sprinkling

  • Sugar adds sweetness and a bit of crunch to the crust, enhancing its texture and appearance.

How To Make Rustic Summer Fruit Galette

This summer dessert couldn’t be simpler to make! (And don’t forget to get the full recipe with measurements, on the page down below.)

Make the frangipane filling:

1. in a medium bowl, whisk together the almond flour, sugar and all purpose flour.
2. In a small bowl, combine the butter, eggs and almond extract, then stir into the almond mixture. Cover and refrigerate for a minimum of 2 hours (and up to 3 days).

Assemble and bake the galette:

3. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
4. On a lightly floured surface, roll out the pie crust to an ⅛ inch (3 mm) thick circle, trim away any jagged edges and place on the prepared baking sheet.
5. Spread the frangipane filling in the center of the pie crust, leaving about a 3-4 inch (9 cm) border all around.
6. Arrange the sliced fruit evenly on top of the frangipane.
7. Fold the edges of the pie crust over the fruit, pinching the crust together where it pleats to create a border
8. Brush the crust with the egg wash and sprinkle the crust with sugar.
9. Bake for roughly 30 minutes, or until the crust is golden.

Serve Summer Fruit Galette:

10. This is best served the day it is made, still slightly warm and with a scoop of vanilla ice cream.

Gemma’s Pro Chef Tips

• This recipe calls for almond flour. This is made from almonds that have first been blanched to remove the skins. The color is uniformly pale. Almond meal is made from ground almonds with their skins which gives a speckled brown look. We prefer the look of almond flour for this recipe, but either can be used.
• Be sure to assemble this on your parchment-lined baking sheet. Once you fill the crust with frangipane and fruit, it will be difficult to lift.
• Toward the end of summer, buy up the fruit from the farmers’ market and freeze it flat on trays. It saves money to buy the fruit in season, and the fruit will stay delicious!
• If using frozen fruit, no need to thaw it beforehand. The open style of the galette will allow any excess moisture to evaporate.
• For other simple summer fruit pie recipes without a pie tin, try my Cherry or Peach Hand Pies!

Make Ahead & Storage Instructions

This recipe is great for making in advance.

• You can make the frangipane up to 3 days in advance and the pie crust up to 2 days in advance. This dessert can be assembled up to 24 hours in advance and refrigerated until you are ready to bake it (but only do this if using fresh fruit, not frozen)
• If you’ve already baked the galette, you can store any leftovers, loosely covered, at room temperature for up to one day. Or in the refrigerator for up to three days.
• You can rewarm it in a 300°F (150°C) oven for 10 minutes.

FAQs

Can I make a gluten-free galette?

• Yes, you can use gluten-free flour blends for the pie crust and almond flour or gluten-free all-purpose flour in place of regular flour in the frangipane filling.

Do I need to peel the fruits?

• It depends on the fruit. For fruits like pears, peaches, apricots, or apples, you may want to peel them. For strawberries, blueberries, blackberries, raspberries, and cherries, peeling is generally not necessary.

Make More Pies!

• The Only Blueberry Pie Recipe You’ll Ever Need
• Perfect Peach Pie
• Classic Homemade Cherry Pie
• Flakey And Easy Pear Pie
• Tart & Sweet Blueberry Cranberry Pie

IMPORTANT NOTE: This recipe was improved and updated on 6/26/2024, to include explanations of key ingredients, answers to the most frequently asked questions, and more Pro Chef Tips.

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