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.
- 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
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First, make the frangipane: In a heatproof bowl melt the butter either in the microwave or over a ban-marie.
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Stir in the sugar, almond flour, flour, eggs, and almond extract. Chill for a minimum of 2 hours.
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Preheat the oven to 425°F (210°C) and line a large baking sheet with parchment paper.
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Roll out the pie crust to roughly ⅛ inch thick round and place on the prepared baking sheet.
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Spread the frangipane in the center of the pie crust, leaving about a 3-4 inch border all around.
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Place the sliced fruit evenly on top of the frangipane.
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Fold the edges of the pie crust over the fruit, pinching the crust together where it pleats, to create a border
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Brush the crust with the egg wash and sprinkle the crust with sugar.
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Bake for roughly 30 minutes, or until the crust is golden.
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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.