My Rustic Fruit Galette recipe is the easiest summer dessert — flaky crust, juicy fruit, creamy frangipane, and no pie tin needed.
- ⅓ cup (2 ½ oz/71 g) butter , melted
- ⅓ cup (2 ½ oz/71 g) granulated sugar
- ¾ cup (3 oz/85 g) almond flour
- 1 ½ tablespoons all-purpose flour
- 1 large egg , at room temperature
- 1 teaspoon almond extract
- 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
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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).
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Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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On a lightly floured surface, roll out the pie crust to an 14 inch circle, about ⅛ inch (3 mm) thick. Trim away any jagged edges and place on the prepared baking sheet.
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Spread the frangipane filling in the center of the pie crust, leaving about a 3-4 inch (9 cm) border all around.
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Arrange 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 with sugar.
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Bake for 35-40 minutes, or until the crust is golden brown and the fruit softened.
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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.
- 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.