Pies & Tarts

Rustic Summer Fruit Galette

4.78 from 9 votes
Filled with whatever summer fruit you have left, my Rustic Summer Fruit Galette is the epitome of warm weather, sweet desserts, and easy recipes.
A top-down view of the rustic fruit galette, already baked.

Hi Bold Bakers!

A homemade Rustic Fruit Galette is the perfect summer dessert. It’s no-frills! Just wonderful, juicy summer fruits, and an incredibly soft and flavorful almond frangipane. 

It’s also super easy to make! This galette recipe uses any fruits you can grab at the farmers market, it can be made in advance, and, if you’re not up to making my Homemade Pie Crust, store-bought pie crust works just as well. We’re keeping it as simple as possible.

And yet, despite how easy it is, it still looks beautifully elegant. It’s the perfect dessert to serve outside on your picnic table, with a big scoop of vanilla ice cream, after a hot summer day. 

Rustic Summer Fruit Galette baked and filled with berries and frangipane.

What Is Summer Fruit Galette? 

A fruit galette is a lot like a tart or a pie but the best part, besides the fantastic flavor, is that they’re pretty hard to mess up. Making a pie look perfect takes some practice, but galettes are supposed to be rustic, and you’re supposed to see what delicious fruit is wrapped up in that yummy pie crust.

What Is Almond Frangipane?

This summer fruit galette also has my homemade frangipane in the center. Frangipane is a sweet almond-flavored pastry cream that is used in a lot of tarts and pastries. 

What You Need To Make Rustic Summer Fruit Galette

How To Make Rustic Summer Fruit Galette

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

  1. Line a large baking sheet with parchment paper. 
  2. Make the frangipane by melting the butter and then staring in the remaining ingredients. Place in the fridge to chill for at least 2 hours.
  3. Roll out your pie crust to about 1/8-inch thick circle and place on the prepped baking sheet. 
  4. Spread the frangipane in the center of the pie crust. You’ll want to leave about a 3 to 4-inch border all around.
  5. Place the sliced fruit on top of the frangipane.
  6. Fold the pie crust edges up over the fruit, pinching the crust together where it pleats to create a border.
  7. Brush the crust with egg wash and sprinkle it with sugar. 
  8. Bake in a preheated 425°F (210°C) oven for about 30 minutes, or until the crust is golden. 

My Rustic Summer Fruit Galette with a slice taken out of it.

Gemma’s Pro Chef Tips For Making Rustic Summer Fruit Galette

  • Use my Homemade Pie Crust or a store-bought pie crust.
  • Use any mix of summer fruit you want!
  • You can make the frangipane up to 3 days in advance and the pie crust up to 2 days in advance. 
  • You can assemble the dessert up to 24 hours in advance and bake it fresh for when you need it!
  • Toward the end of summer, buy up the fruit from the farmers market and freeze it flat on trays. It’s a cheap trick, and the fruit will stay delicious! 

How Do I Store Rustic Summer Fruit Galette

This recipe is great for making in advance, but if you’ve already baked the galette, you can store any leftovers, loosely covered, at room temperature for up to 1 day, or in the refrigerator for up to 3 days. You can rewarm it in a 300°F (150°C) oven for 10 minutes.

Make More Pie!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Rustic Summer Fruit Galette Recipe

4.78 from 9 votes
Filled with whatever summer fruit you have left, my Rustic Summer Fruit Galette recipe is the epitome of warm weather, sweet desserts, and easy recipes.
Author: Gemma Stafford
Servings: 8 people
Prep Time 25 mins
Cook Time 30 mins
Filled with whatever summer fruit you have left, my Rustic Summer Fruit Galette recipe is the epitome of warm weather, sweet desserts, and easy recipes.
Author: Gemma Stafford
Servings: 8 people

Ingredients

Frangipane

  • ¾ cup (6oz/170g) butter
  • ¾ cup (6oz/170g) granulated sugar
  • 1 ½ cup (6oz/170g) almond meal (almond flour)
  • 3 tablespoons all-purpose flour
  • 2 large eggs
  • 1 ½ teaspoons almond extract
  • 1 recipe homemade pie crust (or store-bought)
  • 2 cups (10oz/284g) mixed, sliced summer stone fruits and berries of your choice
  • egg wash
  • sugar for sprinkling

Instructions

  • First, make the frangipane: In a heatproof bowl melt the butter either in the microwave or over a ban-marie.
  • Stir in the sugar, almond flour, flour, eggs, and almond extract. Chill for a minimum of 2 hours.
  • Preheat the oven to 425°F (210°C) and line a large baking sheet with parchment paper.
  • Roll out the pie crust to roughly ⅛ inch thick round and place on the prepared baking sheet.
  • Spread the frangipane in the center of the pie crust, leaving about a 3-4 inch border all around.
  • Place the sliced fruit evenly on top of the frangipane.
  • Fold the edges of the pie crust over the fruit, pinching the crust together where it pleats, to create a border
  • Brush the crust with the egg wash and sprinkle the crust with sugar.
  • Bake for roughly 30 minutes, or until the crust is golden.
  • Serve warm with vanilla ice-cream. Store any leftovers loosely covered at room temperature for up to one day, or in the refrigerator for up to 3 days. Rewarm, if desired, in a 300°F (150°C) oven for 10 minutes.

 

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Debbie-Ann
8 days ago

Hi Gemma what a beautiful recipe. Can’t wait to try this .

18 days ago

I have already made this 3 times my family and I love it thank you Gemma ❤

Beth P
21 days ago

Hi Gemma, I just made this recipe for my mum who loves frangipane but is gluten free.
We had to use GF ready made shortcrust pastry and flour and it turned out amazingly.
We are now going through the various toppings we can try for next time!

Barbro
Barbro
1 month ago

I want to make a big batch of your delicious sounding Frangipane! But how do I store it? Can I freeze it???

Jean Biegert
Jean Biegert
1 month ago

I do have frozen fruit in my freezer which I would love to use. Could you tell me how to make the transition from fresh fruit ingredients to frozen? Do I defrost first? Drain liquids? Any tips would be appreciated!
Jean

1 month ago

Hey Gemma
Berries are not easily available here in India.. do you have any suggestions for different fruits I can use for the galette?
We get strawberries over here from November till end of December which is quite a long wait to make the galette😇
Other berries are too expensive in India.

1 month ago

I’m going to make this for neighbors and friends for sure. However, I have allergies for most fruits but I need some desserts made with cantaloupe. Other than sorbet…..any suggestions?

Philip DiMarzio
Philip DiMarzio
1 month ago

That’s awesome, my wish was granted and now grams are now included!!!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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