Rustic Fruit Galette

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My easy Rustic Fruit Galette gives you everything you love about pie in a fraction of the time! This effortless dessert is so foolproof and delicious, I know you’ll be making it all summer long.

• Versatile: Use whatever seasonal fruit you love. Blueberries, strawberries, cherries, apricots, and peaches all work beautifully.
• Easier than pie: No pie tin or fancy crimping required! This great recipe is simple to assemble, perfect for making ahead, works with homemade or store-bought crust, and is great either warm or at room temperature.
• Juicy filling: Berries, stone fruit, or a combination of both creates a luscious filling, while creamy almond frangipane adds flavor and keeps the crust crisp.
• Golden flaky crust: Fold the pastry up around the fruit for beautifully pleated edges that have an irresistibly buttery crunch.
• Gorgeous: With bubbling fruit, caramelized edges, and a charmingly rustic look, this free-form galette feels straight from a French bakery.

I may be a professional chef, but I’m also a working mom, and summer can be especially busy. My fruit galette is my favorite easy way to use all the gorgeous fruit I pick up at the farmers’ market. It looks elegant and impressive, but this free-form tart is wonderfully fuss-free and forgiving. Whether you’re serving it for a casual weekday dessert or for guests, it always feels special.

My top tip for this recipe is to chill the frangipane for at least two hours. When it’s chilled, it firms up, and the almond flour fully hydrates, so you get a more stable, thicker mixture that spreads easily and bakes into a soft, creamy filling that supports the fruit well. For more delicious ways to use summer fruit, check out my Blueberry Peach Crisp, 3-Ingredient Microwave Strawberry Jam, and Peach Kuchen.

Bold Bakers Loved This!

“Galettes are my new favorite dessert! So easy and delicious!” —Gerarda

“Nice recipe, Gemma! The perfect, easy, delicious dessert to complete a great dinner, serve with vanilla ice cream.”—Silvi

Table of Contents

• Tools You Need
• Key Ingredients and Substitutes
• How to Make Summer Fruit Galette
• Gemma’s Pro Chef Tips
• Make Ahead & Storage Instructions
• Flavor Ideas and Variations
• FAQs
• Make More Pies!

Tools You Need

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

Key Ingredients

1 recipe Homemade Pie Crust (or store-bought)

• My Homemade Pie Crust bakes up flaky, but sturdy enough to support the creamy frangipane and juicy fruit without getting soggy.

For the Frangipane

Butter

• Melted butter gives the frangipane moisture and a soft, creamy texture.
• Additionally, the butter contributes a rich flavor.
• Substitute: Use browned butter if you’d like for a deep, toasty taste.

Granulated sugar

• Sugar sweetens the frangipane and helps it caramelize while baking, which deepens the flavor.
• Substitute: Use the same amount of light brown sugar if you prefer.

Almond flour

• Almond flour gives the frangipane structure and nutty flavor.
• Importantly, the almond flour absorbs excess fruit juice, so the galette crust stays crisp.
• For best results, use blanched almond flour (made from skinless almonds) for a smooth texture and delicate appearance.
• If you want to use homemade almond flour (grinding almonds with a blender or food processor), use blanched (skinless) almonds for the best texture and color.
• Substitute:
  • For another flavor, you can use finely-ground pistachio flour or hazelnut flour.

All-purpose flour

• All-purpose flour helps create a stable, cohesive mixture.
• Substitute: Use the same amount of a gluten-free flour.
  • I wouldn’t recommend using a blend with almond flour, as the frangipane already contains almond flour.

Eggs

• Eggs bind the ingredients together into a soft, custardy mixture.
• Substitute: You can use flax eggs instead of regular eggs.
  • For each whole egg, mix 1 tablespoon of ground flax meal with 3 tablespoons of water. Let it sit for 5 minutes before using.
    • Note that if you use an egg substitute, the resulting frangipane will have a softer, less cohesive texture.

Almond extract

• Almond extract enhances the sweet, nutty flavor and intensifies the aroma beautifully.
• Substitute: Use vanilla extract if you prefer.

For the Galette:

Berries or summer stone fruits

• The fruit provides the juicy, colorful, sweet-tart filling.
• For a summer galette, showcase seasonal flavors. Use  2 cups of blueberries, raspberries, strawberries, blackberries, cherries, or sliced fresh apricots, nectarines, plums, rhubarb, or a fruit mixture.

Egg wash

• Egg wash is brushed on the crust before baking to create a shiny, golden brown finish.
• To make egg wash, beat 1 egg with 1 tablespoon of water or milk.
• Substitute: You can brush the crust with milk or cream, but it won’t look as glossy.

Sugar for sprinkling

• Sugar adds sweetness and a bit of crunch to the crust, enhancing its texture and appearance.
• You can use regular sugar or coarse sugar.

How To Make Rustic 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. Make and chill the frangipane. In a medium or large bowl, whisk together the butter, sugar, almond flour, all-purpose flour, eggs, and almond extract until combined. Cover and refrigerate for a minimum of 2 hours (and up to three days).

Assemble the Fruit Galette

2. Prepare to bake. Heat oven to 425°F (220°C) and line a baking sheet with parchment paper.
3. Roll out the crust. 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.

4. Add frangipane. Spread the frangipane filling in the center of the dough, leaving a 3-4-inch (9 cm) border all around.

5. Place fruit on tart. Arrange the sliced fruit evenly on top of the frangipane.

6. Fold up the edges of the crust. Fold the edges of the pie crust over the fruit, pinching the crust together where it pleats to create a border.

7. Add egg wash and sugar. Brush the crust with the egg wash and sprinkle with sugar.

Bake the Fruit Galette

8. Bake galette.  Bake for about 30 minutes, or until the crust is golden brown and the fruit is softened.

9. Serve: Enjoy with a scoop of Vanilla Ice Cream!

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Go with almond flour if you can. Almond flour is made from almonds that have 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 and texture of almond flour for this recipe, but either can be used.
• Make the frangipane ahead. Since the frangipane has to chill for at least two hours, you can get this step done early by preparing it and storing it in the fridge for up to three days.
• Use an offset spatula. Spreading the frangipane with an offset spatula makes it easy to get an even layer of this slightly sticky mixture.
• Cornstarch can be used with juicy fruit. Cornstarch isn’t required for this recipe because the frangipane helps absorb excess liquid, but if you’re using especially juicy fruit, you can toss it with 1 teaspoon of cornstarch.
• Keep the color with lemon juice. Toss peach and nectarine slices with 1 to 2 teaspoons of lemon juice to prevent browning.
• Don’t overload. Piling on more fruit might be tempting, but using more than two cups could create too much liquid and make the crust soggy.
• Sprinkle generously with sugar. Using about a tablespoon of sugar gives a wonderful crunch and a festive, sparkly look.
• Freeze fruit for future galettes. Toward the end of summer, buy up the fruit from the farmers’ market and freeze it flat on trays. It saves money to buy fruit in season, and it stays delicious!
• Use from frozen. If using frozen fruit, no need to thaw it beforehand. The open style of the galette will allow any excess moisture to evaporate.
• 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.

Make Ahead & Storage Instructions

Make-ahead tips

• Make the pie crust dough, shape it into a disk, wrap well in plastic wrap, or place it in an airtight container, and refrigerate for up to two days.
  • For longer storage, make the pie crust dough, shape it into a disk, wrap it well, and place it in a freezer bag or freezer-safe container. Freeze for up to 8 weeks.
    • Thaw in the fridge overnight before using.
• You can make the frangipane and refrigerate it for up to three days.

How to store leftovers

• This galette is best enjoyed fresh, but you can store any leftovers loosely covered at room temperature on the counter for one day, or in the refrigerator for up to three days. Rewarm, if desired, in a 300°F (150°C) oven for 10 minutes.

Flavor Ideas and Variations

• Try a combination of fruit. Peaches and blueberries, raspberries and nectarines, or strawberries and plums all work well.
• Brighten the flavor. Mixing in one teaspoon of lemon zest enhances the fruit filling.
• Add zip to a berry galette. 1 teaspoon of lime juice enhances blueberries or blackberries.
• Use cream cheese, ricotta, or mascarpone: In place of the frangipane, use sweetened cheese.
  • Mix 1/2 cup (4 oz/115 g) of either cream cheese, ricotta, or mascarpone with 2 tablespoons of sugar, and spread thinly with an offset spatula over the pie crust. Top with fruit.
• Just use fruit! For a lighter galette, place your fruit directly on the pie crust.
• Brush with apricot jam. For a bakery-style finish, brush the baked galette with some warmed apricot jam.

FAQs

Can I make this galette gluten-free?

• Yes, you can make this galette gluten-free.
  • Use a gluten-free pie crust, like my Flakiest Gluten-Free Pie Crust.
  • In place of the all-purpose flour in the galette, use a gluten-free flour.
    • Note that the gluten-free crust may be more delicate than a crust made with regular all-purpose flour.

What other pie crusts work well in this galette recipe?

In addition to my Easy Homemade Pie Crust, you’ll also love these options:

• Sour Cream Pie Crust
• Buttermilk Pie Crust
• Flakiest Gluten-Free Pie Crust
• Pâte Brisée
• A store-bought crust works well in this recipe as well!

What can I serve with this fruit galette?

• This fruit galette is perfect with a scoop of Vanilla Ice Cream or Honeycomb Ice Cream
• Whipped cream or Crème Fraiche Whipped Cream is a natural with fruit galette.
• Put out a pitcher of Crème Anglaise with the dessert.
• Lemon Curd is a refreshing accompaniment to galette.

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 6/21/2026, to include New step-by-step photography,  flavor variations, answers to the most frequently asked questions, and more Pro Chef Tips.

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