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.