Fresh Strawberry Frangipane Galette (Print Version)

Rustic tart with fresh strawberries atop almond frangipane nestled in golden, flaky pastry.

# What You Need:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 2 teaspoons granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 3 to 4 tablespoons ice water

→ Frangipane

06 - 1/2 cup almond flour
07 - 1/4 cup granulated sugar
08 - 2 tablespoons unsalted butter, softened
09 - 1 large egg
10 - 1/2 teaspoon vanilla extract
11 - 1/4 teaspoon almond extract, optional
12 - Pinch of salt

→ Strawberry Filling

13 - 2 cups fresh strawberries, hulled and sliced
14 - 2 tablespoons granulated sugar
15 - 1 tablespoon cornstarch
16 - 1 teaspoon lemon juice

→ Assembly

17 - 1 tablespoon milk or cream for brushing
18 - 1 tablespoon coarse sugar for sprinkling

# How To Make:

01 - In a mixing bowl, combine flour, sugar, and salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
02 - In a small bowl, cream together almond flour, sugar, softened butter, egg, vanilla extract, almond extract if using, and salt until the mixture is smooth and well combined.
03 - Toss sliced strawberries with sugar, cornstarch, and lemon juice in a bowl. Allow to macerate and set aside.
04 - Heat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
05 - On a lightly floured work surface, roll the chilled pastry dough into a 12-inch circle. Transfer to the prepared baking sheet.
06 - Spread the frangipane mixture evenly across the center of the dough, leaving a 2-inch border on all sides.
07 - Layer the strawberries and their juices over the frangipane filling.
08 - Fold the pastry border up and over the filling, creating rustic pleats as needed. Brush the exposed pastry with milk or cream and sprinkle with coarse sugar.
09 - Bake for 35 to 40 minutes, until the crust is golden brown and the filling is bubbling at the edges.
10 - Allow the galette to cool slightly before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The pastry is genuinely easy to work with, and there's zero pressure to make it perfectly round.
  • Almond frangipane tastes like you spent hours in a French bakery, but takes minutes to mix.
  • Warm from the oven with vanilla ice cream melting on top, it's pure summer in a dessert.
02 -
  • If your pastry tears while transferring, don't panic, just patch it with a scrap of dough and keep going, nobody will ever know once it bakes.
  • The cornstarch is non-negotiable if you want a crispy bottom, without it the filling juices will make the pastry soggy within an hour.
03 -
  • Keep everything cold, from your butter to your water to your hands, and your pastry will turn out flaky and tender every single time.
  • If your kitchen is warm, chill your mixing bowl and even your flour before you start, it makes a genuine difference in the final texture.
Go Back