Stone-fruit Frangipane Galette

Prep Time: 15

Cook Time: 40

Chilling time:: 30

Total Time: 1 25

Servings:

Author: Hello Ani

A summer galette that celebrates all the beautiful stone fruits of the season in this rustic and super easy-to-make dessert! Peaches, plums, cherries, apricots, and nectarines are layered on top of a delicious frangipane paste.

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US Customary - Metric

Ingredients

Stone-fruit topping:

1 peach - pitted
1 nectarine -pitted
3 fresh apricots - pitted
2 small plums - pitted
6 cherries- pitted

Frangipane Filling:

½ cup almond flour (or almond meal)
¼ cup sugar
1 egg
2 tablespoon unsalted butter, softened to room temperature
½ teaspoon almond extract
½ teaspoon vanilla extract

Galette Crust:

1 ¼ cup flour
1 ½ tablespoon sugar
½ cup unsalted cold butter (1 stick. If using salted butter, please don't add salt to this mix!)
⅛ teaspoon salt
4 tablespoon ice water
2 tbsp vodka, alternatively use apple cider vinegar

Instructions

To make the Crust: In a glass add the water, a couple of ice cubes, and the vodka/or vinegar. To a medium-sized bowl add flour, salt, sugar, and cold butter. Using a pastry cutter (I'm using this one) or a food processor, cut the butter until the mixture resembles coarse pea-sized crumbs. Add 5 tablespoons of the ice water mixture to the flour/butter mixture and mix/or knead until the dough comes together. If the dough seems still a little dry, add one more tablespoon of ice water. Turn the dough into a ball and place it into a piece of plastic wrap. Knead down with your hands into a flattened disk and press on the edges. Refrigerate the dough for at least 30 minutes to 1 hour. The dough can be made ahead for up to 3 days ahead or can be frozen for up to 2 months.
While the dough chills, prepare the frangipane: In a small bowl combine all ingredients for the frangipane together and whisk either by hand or with an electric mixer on medium-high until smooth and creamy. Cover and refrigerate until ready to use.
Stone-fruit topping: Cut your fruits into slices, or half. The fruit of your choice should yield about 3 ½ to 4 cups of sliced fruit in total!
Preheat the Oven to 425 °F (190 °C)
Take the frangipane out of the refrigerator. Roll out the dough either directly onto a parchment baking paper, or on a lightly flowered surface. The size should be circa 13-inches. Evenly spread the frangipane into the center of the dough leaving a 2-inch edge. Arrange the fruit slices on top of the frangipane. Gently fold the edges of the dough over the fruit filling.
Brush the dough edge with a little heavy cream, or you can make an egg wash by combining one egg yolk with one tablespoon of water. Sprinkle with coarse sugar, slivered almonds, or leave just as is.
Bake until the filling is bubbly and the crust is golden brown, for about 40 minutes. Cool on the baking sheet for 10 minutes before serving.
The galette tastes amazing still warm served with vanilla ice cream! Yum!

Video

Nutrition

COURSE: Cake, Dessert

CUISINE: American

KEYWORD: Frangipane, Peach Galette, Peach Pie, stone-fruit galette

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