This Rustic Summer Fruit Galette is a celebration of seasonal sweetness, wrapped in a golden, flaky crust. Juicy peaches, plump berries, and a hint of citrus zest create a vibrant medley of flavors that burst with every bite.
The buttery pastry, slightly crisp yet tender, perfectly complements the luscious fruit filling. With just 25 minutes of prep and a short chill time, it’s an effortless dessert that feels indulgent yet approachable.
As it bakes for 30 minutes, your kitchen will fill with the irresistible aroma of caramelized fruit and warm spices. Serve it slightly warm with a dollop of cream or a scoop of vanilla ice cream for a dessert that’s both comforting and elegant.
This galette is a rustic masterpiece, as beautiful as it is delicious, making it the perfect centerpiece for any summer gathering.
Ingredients for Rustic Summer Fruit Galette
- For the Frangipane Filling:
- 1 ½ cups (6 oz/170 g) blanched almond flour
- ¾ cup (6 oz/170 g) granulated sugar
- 3 tablespoons all-purpose flour
- ¾ cup (6 oz/170 g) butter, melted
- 2 large eggs
- 1 ½ teaspoons almond extract
- For the Galette:
- 1 recipe homemade pie crust (or store-bought for convenience)
- 2 cups (10 oz/284 g) mixed, sliced summer stone fruits and berries (e.g., peaches, plums, cherries, or raspberries)
- Egg wash (1 egg beaten with 1 tablespoon water)
- Sugar for sprinkling
Step-by-Step Instructions
- Make the Frangipane Filling:
- In a medium bowl, whisk together the almond flour, sugar, and all-purpose flour.
- In a small bowl, combine the melted butter, eggs, and almond extract.
- Stir the wet ingredients into the almond mixture until smooth.
- Cover and refrigerate for at least 2 hours (or up to 3 days).
- Assemble the Galette:
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- On a lightly floured surface, roll out the pie crust to a ⅛ inch (3 mm) thick circle. Trim any jagged edges and place it on the prepared baking sheet.
- Spread the chilled frangipane filling in the center of the crust, leaving a 3-4 inch (9 cm) border around the edges.
- Arrange the sliced fruit evenly over the frangipane.
- Fold the edges of the crust over the fruit, pinching the dough where it pleats to create a rustic border.
- Bake the Galette:
- Brush the crust with egg wash and sprinkle generously with sugar.
- Bake for about 30 minutes, or until the crust is golden and the filling is bubbly.
- Serve and Store:
- Serve warm with a scoop of vanilla ice cream for the best experience.
- Store leftovers loosely covered at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for 10 minutes if desired.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Rustic Summer Fruit Galette with a drizzle of caramel sauce or a dollop of whipped cream. For a tangy twist, try a spoonful of lemon curd or a sprinkle of toasted almond slices. These additions complement the sweet and nutty flavors beautifully.
Serve It Right: Presentation and Pairings
This galette shines when served slightly warm with a scoop of vanilla ice cream or a side of fresh berries. For a brunch treat, pair it with a cup of iced coffee or sparkling lemonade. It’s a showstopper on any dessert table!
Keep It Fresh: Storage and Reheating Tips
Store leftovers loosely covered at room temperature for up to one day or in the fridge for up to three days. To reheat, pop it in a 300°F (150°C) oven for about 10 minutes to restore its crispiness. Avoid microwaving to keep the crust from getting soggy.
Mix It Up: Recipe Variations
Swap the summer fruits for sliced apples and cinnamon in the fall, or use pears and ginger for a winter twist. For a nut-free version, replace the frangipane with a layer of cream cheese filling or custard.
Time-Saving Tricks for Busy Bakers
Use a store-bought pie crust to cut down on prep time. You can also make the frangipane filling up to 3 days ahead and keep it refrigerated. When ready to bake, simply assemble and pop it in the oven!
Rustic Summer Fruit Galette
Ingredients
For the Frangipane Filling
- 1 ½ cups blanched almond flour
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- ¾ cup butter, melted
- 2 large eggs
- 1 ½ teaspoons almond extract
For the Galette
- 1 recipe homemade pie crust (or store-bought)
- 2 cups mixed, sliced summer stone fruits and berries of your choice
- egg wash
- sugar for sprinkling
Instructions
- Make the frangipane filling: in a medium bowl, whisk together the almond flour, sugar and all purpose flour.
- In a small bowl, combine the butter, eggs and almond extract, then stir into the almond mixture. Cover and refrigerate for a minimum of 2 hours (and up to 3 days).
- Assemble and bake the galette: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 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.
- Spread the frangipane filling in the center of the pie crust, leaving about a 3-4 inch (9 cm) border all around.
- Arrange the sliced fruit evenly on top of the frangipane.
- Fold the edges of the pie crust over the fruit, pinching the crust together where it pleats to create a border.
- Brush the crust with the egg wash and sprinkle the crust with sugar.
- Bake for roughly 30 minutes, or until the crust is golden.
- This is best served the day it is made, still slightly warm and with a scoop of 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.
