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4.75 from 12 votes
A top-down view of the rustic fruit galette, already baked.
Rustic Summer Fruit Galette Recipe
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.

Course: Dessert
Cuisine: American
Servings: 8 people
Author: Gemma Stafford
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
  1. First, make the frangipane: In a heatproof bowl melt the butter either in the microwave or over a ban-marie.

  2. Stir in the sugar, almond flour, flour, eggs, and almond extract. Chill for a minimum of 2 hours.

  3. Preheat the oven to 425°F (210°C) and line a large baking sheet with parchment paper.

  4. Roll out the pie crust to roughly ⅛ inch thick round and place on the prepared baking sheet.

  5. Spread the frangipane in the center of the pie crust, leaving about a 3-4 inch border all around.

  6. Place 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.

  10. 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.