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This rustic Summer Fruit Galette transforms seasonal fruits into an elegant dessert with minimal effort. The buttery crust cradles a sweet almond frangipane layer topped with juicy apricots and cherries for a perfect balance of textures and flavors.
I first made this galette for a summer dinner party when my oven was acting up and I needed something foolproof. The casual elegance of this dessert impressed everyone so much that it has become my signature summer dessert for over a decade.
Ingredients
- All purpose flour: Creates the perfect balance between structure and tenderness in the galette dough
- Unsalted butter: Provides rich flavor and creates flaky layers in the crust
- Ice water: Helps maintain butter pieces intact for maximum flakiness
- Almond flour: Gives the frangipane its distinctive nutty flavor and creates a moisture barrier between fruit and crust
- Fresh apricots: Offer the perfect sweet tart balance and hold their shape when baked
- Fresh cherries: Add bursts of intense flavor and beautiful color contrast
- Apricot jam: Creates a professional looking glaze while enhancing the fruit flavors
Step-by-Step Instructions
- Make the Dough:
- Combine flour sugar and salt in a medium bowl then incorporate the cold butter until pieces are corn kernel sized. Add ice water gradually just until dough holds together. The key is keeping the butter pieces visible which creates steam pockets during baking resulting in flaky layers.
- Chill the Dough:
- Form dough into a disk wrap in plastic and refrigerate at least 30 minutes. This relaxes the gluten prevents shrinkage and keeps butter cold which is essential for a flaky crust. Overnight chilling works wonderfully if you want to prepare ahead.
- Prepare Frangipane:
- Mix almond flour sugar and all purpose flour then blend in butter and almond extract until smooth. Add egg and combine completely. This almond cream layer serves as both moisture barrier and flavor enhancer making every bite more complex and delicious.
- Roll and Fill:
- Roll dough to a 14 inch circle on a lightly floured surface then transfer to a parchment lined baking sheet. Spread frangipane in the center leaving a 2 inch border. Arrange fruit decoratively atop the frangipane. The frangipane will puff slightly during baking creating a luxurious cushion for the fruit.
- Form Crust and Finish:
- Fold the dough border over the edges of the filling pleating as you go to create a rustic edge. Brush the exposed dough with melted butter and sprinkle with sugar for flavor and a beautiful caramelized finish. Ensure no low points in your pleats where juices could escape.
- Bake to Perfection:
- Bake until deeply golden with bubbling fruit approximately 50 minutes. The long bake time ensures the bottom crust is fully cooked and the frangipane is properly set. Brush with warm apricot jam while still hot for a professional glossy finish.
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The frangipane is what truly elevates this galette from good to exceptional. I discovered this secret layer at a pastry workshop in France years ago and have never made a fruit tart without it since. The subtle almond flavor complements nearly every fruit while its texture creates the perfect counterpoint to the crisp crust and soft fruit.
Fruit Variations
This recipe shines with endless fruit possibilities. Stone fruits like peaches plums and nectarines work beautifully but need less sugar than tart apricots. Berries like blackberries blueberries or raspberries create stunning color and flavor when mixed with stone fruits. For autumn variations try sliced apples or pears with cinnamon and nutmeg. Always adjust sugar levels based on the natural sweetness of your chosen fruits.
Make Ahead Tips
The galette dough can be prepared up to 3 days in advance and kept refrigerated or frozen for a month. The frangipane keeps well for 2 days in the refrigerator tightly covered. A fully baked galette is best enjoyed same day but remains delicious for about 24 hours stored at room temperature lightly covered. The crust will soften slightly but the flavors actually improve as they meld overnight.
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Serving Suggestions
This galette stands beautifully on its own but reaches new heights with a scoop of vanilla ice cream or lightly sweetened whipped cream. For brunch service try it with a dollop of thick Greek yogurt. I often serve this with a small glass of dessert wine like Sauternes or Moscato d’Asti which perfectly complements the fruit flavors. For casual elegance dust with powdered sugar just before serving.
Common Troubleshooting
If your galette leaks during baking don’t worry this is part of its rustic charm. Next time ensure your border is folded with no low points and consider chilling the assembled tart for 15 minutes before baking to help maintain its shape. If your frangipane seems too thick add a teaspoon of milk. If too loose add a tablespoon of flour. The consistency should be like thick cake batter spreadable but not runny.
Frequently Asked Questions
- → Can I use different fruits in this galette?
Yes! While this galette uses apricots and cherries, you can substitute with other summer fruits like peaches, nectarines, plums, berries, or a combination. Just adjust the sugar accordingly - stone fruits like peaches may need less sugar than tart berries.
- → What is frangipane and can I skip it?
Frangipane is a creamy almond-flavored filling made from almond flour, sugar, butter, and eggs. While you could omit it, it adds wonderful flavor and helps absorb fruit juices that might otherwise make the crust soggy.
- → How do I know when my galette is done baking?
The galette is done when the crust is well-browned and the fruit is cooked through, which takes about 50 minutes. The frangipane should be set and slightly puffed, and fruit juices might be bubbling.
- → Can I make the dough ahead of time?
Absolutely! The dough can be made up to 3 days in advance and kept refrigerated. You can also freeze it for up to a month - just thaw overnight in the refrigerator before rolling out.
- → Why do you brush the galette with apricot jam?
The apricot jam adds a beautiful glossy finish to the fruit and provides an extra layer of flavor. It's a professional touch that elevates the presentation and adds a subtle sweetness to the finished dessert.
- → How should I store leftover galette?
Store the galette at room temperature, loosely covered, for up to 2 days. After that, refrigerate for another 2-3 days. The crust may soften slightly over time but will still be delicious.