Stone fruit and almond are one of my favorite summer pairings, and a galette is where they always seem to end up. The frangipane bakes up soft under the fruit, the peaches, apricots, and cherries turning jammy as they bake. There are a few small touches that make this one especially lovely — a little kirsch or elderflower in the frangipane, crème fraîche in the dough, and a glaze of apricot jam brushed over the fruit at the end. I love it warm, though it keeps beautifully for breakfast the next morning.
Reach for your favorite medley of stone fruit — here I chose a softer palette of peaches, apricots, and Rainier cherries, though dark plums or cherries would also be stunning. A touch of liquor in the frangipane is often seen in French pastry. Kirsch, a cherry brandy, brings out the stone fruit, while elderflower lends a soft floral note. The crème fraîche in the dough adds a gentle tang and makes it so easy to work with.
The dough and frangipane can both be made ahead and kept in the fridge. If you make the almond cream ahead, let it come to room temperature so it spreads softly across the galette.
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Stone Fruit & Frangipane Galette
Ingredients
Galette Dough
1 1/2 cups (190 g) all-purpose flour
1 tablespoon granulated sugar
3/4 teaspoon salt
10 tablespoons (140 g) cold unsalted butter, cubed
1/4 cup (60 g) cold crème fraîche
2–3 tablespoons ice water, as needed
Frangipane Filling
4 ounces (115 g) unsalted butter, at room temperature
1/2 cup (100 g) granulated sugar
2 large eggs, at room temperature
1 cup plus 1 tablespoon (130 g) almond flour
1 tablespoon all-purpose flour
2 teaspoons kirsch or elderflower liqueur
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/4 teaspoon salt
Stone Fruit Filling
About 1 1/2 pounds (680 g) mixed stone fruit
(apricots, peaches, plums, red cherries, Rainier cherries, or a mix)
3 tablespoons granulated sugar
1–2 teaspoons freshly squeezed lemon juice
Pinch of salt
Egg Wash
1 egg
1 tablespoon milk, cream, or water
Turbinado sugar, for sprinkling
For Finishing
2 tablespoons apricot jam
1–2 teaspoons water
Instructions
- Make the galette dough. In a large bowl, whisk together the flour, sugar, and salt. Add the butter and toss to coat. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles a coarse meal with some larger pieces remaining.
- Add the crème fraîche and 2 tablespoons ice water, mixing gently until the dough begins to come together, adding the remaining tablespoon of water if needed. Turn out onto a lightly floured surface and press into a disc. Wrap and chill for at least 1 hour.
- Make the frangipane. In a small bowl, whisk together the almond flour and all-purpose flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until pale and creamy, about 1 minute.
- Add the eggs one at a time, mixing well after each. Mix in the kirsch, vanilla, and almond extract.
- Add the almond flour mixture and mix just until combined.
- Make the fruit filling. Slice the stone fruit into wedges and halve and pit the cherries. Place in a large bowl.
- Add the sugar, lemon juice, and salt and toss gently to combine. Let sit for 10 to 15 minutes while you roll out the dough.
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough into a rough 12 to 13-inch circle. Transfer to the prepared baking sheet.
- Spread the frangipane over the dough, leaving a 2-inch border. Arrange the fruit over the frangipane, leaving most of the juices behind.
- Fold the edges of the dough over the fruit, pleating as you go. Freeze for 15 to 20 minutes, until firm.
- Whisk together the egg and milk. Brush the edges with the egg wash and sprinkle generously with turbinado sugar.
- Bake for 40 to 50 minutes, until the crust is deeply golden and the fruit is bubbling.
- Warm the apricot jam with 1 to 2 teaspoons water until loosened and glossy. Brush lightly over the fruit just after baking.
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