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4.8 from 49 votes
A top-down view of the rustic fruit galette, already baked.
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Rustic Summer Fruit Galette Recipe
Prep Time
25 mins
Cook Time
30 mins
Chill time
2 hrs
Total Time
2 hrs 55 mins
 

Delight in our versatile Rustic Fruit Galette, celebrating summer's fresh, juicy fruits. Easy-to-make and perfect warm with ice cream!

Course: Dessert
Cuisine: American
Servings: 8 slices
Author: Gemma Stafford
Ingredients
Frangipane Filling
  • ¾ cup (6 oz/170 g) butter , melted
  • ¾ cup (6 oz/170 g) granulated sugar
  • 1 ½ cups (6 oz/170 g) almond flour
  • 3 tablespoons all-purpose flour
  • 2 large eggs , at room temperature
  • 1 ½ teaspoons almond extract
Galette
  • 1 recipe homemade pie crust (or store-bought)
  • 2 cups (10 oz/284 g) mixed sliced summer stone fruits and berries of your choice , fresh
  • egg wash
  • granulated sugar , for sprinkling
Instructions
To Make the Frangipane Filling

  1. In a medium 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 3 days).

To Assemble the Fruit Galette

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  2. 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.

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

  4. Arrange the sliced fruit evenly on top of the frangipane.

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

  6. Brush the crust with the egg wash and sprinkle with sugar.

To Bake the Fruit Galette

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

  2. Enjoy with a scoop of Vanilla Ice Cream! This galette is best enjoyed fresh but you can store any leftovers loosely covered at room temperature for 1 day, or in the refrigerator for up to 3 days. Rewarm, if desired, in a 300°F (150°C) oven for 10 minutes.