Print

Perfect Stone Fruit Galette Recipe with Honey Almond Frangipane

perfect stone fruit galette - featured image
Print Recipe

A rustic yet refined galette featuring a flaky buttery crust, juicy stone fruits, and a creamy honey almond frangipane layer. Easy to make and perfect for summer gatherings.

Ingredients

  • All-purpose flour (1 1/4 cups / 160 g)
  • Unsalted butter (8 tbsp / 113 g), chilled and cubed
  • Granulated sugar (1 tbsp)
  • Salt (1/4 tsp)
  • Ice water (3-4 tbsp)
  • Almond flour (3/4 cup / 75 g)
  • Unsalted butter (4 tbsp / 57 g), softened
  • Honey (3 tbsp)
  • Egg (1 large)
  • Almond extract (1/2 tsp)
  • All-purpose flour (1 tbsp)
  • Salt (a pinch)
  • Mixed stone fruits (about 4 cups / 600 g), sliced (peaches, nectarines, plums, apricots, or combination)
  • Granulated sugar (2-3 tbsp), adjust based on fruit sweetness
  • Fresh lemon juice (1 tbsp)
  • Cornstarch (1 tbsp)
  • Honey (for drizzling, optional)
  • Egg wash (1 egg beaten with 1 tbsp water)
  • Sliced almonds (2 tbsp), toasted
  • Powdered sugar (optional), for dusting

Instructions

  1. Make the crust: In a large bowl, whisk together 1 1/4 cups flour, 1 tbsp sugar, and 1/4 tsp salt. Add chilled, cubed butter and cut into flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized butter pieces. Slowly add ice water, 1 tbsp at a time, mixing gently until dough just holds together. Shape into disk, wrap in plastic, and chill at least 30 minutes.
  2. Prepare the honey almond frangipane: Beat 4 tbsp softened butter with 3 tbsp honey until creamy. Add 1 large egg and 1/2 tsp almond extract, mixing well. Fold in 3/4 cup almond flour, 1 tbsp all-purpose flour, and a pinch of salt until smooth. Set aside.
  3. Prep the fruit filling: Slice about 4 cups mixed stone fruits thinly and evenly. Toss gently with 2-3 tbsp sugar, 1 tbsp fresh lemon juice, and 1 tbsp cornstarch.
  4. Roll out the dough: On a lightly floured surface, roll chilled dough into a roughly 12-inch circle about 1/8 inch thick. Transfer to parchment-lined baking sheet.
  5. Assemble the galette: Spread almond frangipane evenly over dough, leaving 2-inch border. Arrange sliced stone fruits on top in single layer, slightly overlapping. Fold dough edges over fruit, pleating gently.
  6. Finish and bake: Brush crust edges with egg wash. Sprinkle 2 tbsp toasted sliced almonds over fruit. Bake at 375°F (190°C) for 35-40 minutes until crust is golden and fruit is bubbling.
  7. Cool and serve: Let galette cool on wire rack at least 20 minutes before slicing. Optionally dust with powdered sugar and drizzle with honey.

Notes

Keep all components cold until baking to ensure flaky crust. If crust edges brown too fast, tent with foil. Let galette cool fully before slicing to allow frangipane to set. Use serrated knife for even fruit slices. Lemon juice prevents fruit browning. Egg wash is essential for golden crust. Frozen fruit can be used if thawed and drained well. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use vegan butter and flax egg.

Nutrition

Keywords: stone fruit galette, honey almond frangipane, summer dessert, rustic galette, peach galette, plum galette, nectarine dessert, easy galette recipe

Find it online: https://magnetmeal.com/perfect-stone-fruit-galette-recipe-with-honey-almond-frangipane-easy-step-by-step/