This Stone Fruits Galette is the ultimate summer treat. Picture a tender, flaky, buttery crust topped with a mix of sweet and tangy stone fruits, baked until golden.
What is a Galette?
A galette is a free-form pastry—essentially a rustic pie that doesn’t require a pan. It’s a single layer of fruit on a tender, flaky crust with the edges folded up to contain the filling. Because it has no top crust and only one fruit layer, excess moisture dissipates quickly during baking, making it easy to tell when it’s done.
Ingredients
- Pie crust — a cream cheese crust works beautifully, or use an all-butter pie crust.
- Stone fruits — a mix such as apricots, cherries, peaches, nectarines, and plums. (Avoid mangoes.)
- Cornstarch — to thicken juices.
- Sugar — for sweetness.
- Lemon juice — to brighten the fruit flavors and prevent browning.
- Almond flour or frangipane — spread as a thin layer on the crust to add flavor and act as a moisture barrier between fruit and dough.
Tips for Assembling the Galette
- Use a variety of fruits for depth of flavor. Taste them first so you can balance sweet and tart—if some are very tart, add sweeter fruit to balance.
- Spread a layer of almond frangipane or simply almond flour on the crust before the fruit. It adds flavor and helps absorb excess juices.
- Leave about 2″–3″ of dough around the edge for folding; don’t pile fruit to the very edge.
- Transfer the rolled dough to your baking sheet before filling it—once filled, the galette is hard to move by hand.
- Brush the folded edge with egg wash and sprinkle coarse sugar for a glossy, crisp finish.
Storing the Galette
The galette is best the day it’s baked. Store covered at room temperature for up to 2 days or refrigerate for up to 4 days. Warm gently before serving and top with a scoop of ice cream if desired.
HAPPY BAKING!!!
Here are some more recipes you might enjoy:
- Blackberry Ginger Pie
- Cream Cake
One more thing…
If you bake this galette, tag @OneSarcasticBaker on Instagram — it’s wonderful to see your versions.
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Stone Fruits Galette
Ingredients
- 1 Recipe Cream cheese pie crust
Stone Fruit Filling
- 4 Cups Mixed stone fruits, sliced 1/4″ (675 g / 24 oz)
- 1 tsp Fresh lemon juice
- 4 TBS Cornstarch
- 1/2 Cup Sugar
- 2 TBS Almond flour or finely crushed cookies (optional)
- 1 beaten egg, for wash
Instructions
Pie Crust
- Cut the cream cheese into pieces, wrap and freeze about 30 minutes.
- Measure flour, salt, and baking powder into a bag and chill about 30 minutes.
- Pulse dry ingredients in a food processor a few times.
- Add chilled cream cheese and pulse until the mixture resembles a coarse meal.
- Add cold butter and pulse until pieces are about the size of large peas.
- Add heavy cream and vinegar, pulse until butter is the size of small peas.
- Turn the mixture onto plastic wrap and press into a disk with the wrap.
- Tightly wrap and chill at least 1 hour, preferably overnight.
Filling and Assembly
- Put sliced fruit in a bowl, toss with lemon juice.
- Mix sugar and cornstarch together and sprinkle over the fruit; toss and let sit 15 minutes.
- Roll chilled dough to a 12–14″ circle about 1/3″ thick and trim edges as needed.
- Place dough on a parchment-lined baking sheet.
- Brush the center (leaving a 2–3″ border) with egg wash and spread almond flour or frangipane over it.
- Arrange fruit over the almond layer and pour any excess juices over the fruit.
- Fold the dough edges over the fruit, brush with egg wash, and chill about 45 minutes.
- Preheat oven to 425°F (218°C) with a rack on the bottom shelf.
- Bake 35–45 minutes until the crust is golden and the filling bubbles.
- Cool before slicing and serving.