Fresh Strawberry Galette Frangipane (Print)

Rustic galette featuring juicy strawberries and almond frangipane in crisp golden crust, perfect for warm days.

# 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

# Directions:

01 - In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - In a small bowl, cream together almond flour, sugar, and softened butter. Add the egg, vanilla extract, almond extract if using, and salt. Mix until the mixture is smooth and well combined.
03 - Toss sliced strawberries with granulated sugar, cornstarch, and lemon juice in a bowl. Let stand at room temperature until ready to assemble.
04 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to the prepared baking sheet.
06 - Spread the almond frangipane evenly over the center of the dough, leaving a 2-inch border around the edges.
07 - Distribute the prepared strawberries evenly over the frangipane layer.
08 - Fold the pastry edges inward over the filling, pleating as needed to create a rustic appearance. Brush the exposed pastry with milk or cream and sprinkle with coarse sugar.
09 - Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling at the edges.
10 - Remove from oven and allow to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

# Helpful Hints:

01 -
  • The frangipane adds this hidden richness that makes people ask what that almond flavor is, giving you a moment to feel secretly clever.
  • You can skip the stress of fitting pastry into a tin; the rustic edges are part of the charm and actually easier to manage.
  • It comes together in just over an hour, making it perfect for when you want homemade sophistication without the all-day kitchen commitment.
02 -
  • Don't skip the chilling step for the pastry dough; I learned this the hard way when my first attempt shrunk like a deflating balloon in the oven.
  • The cornstarch is not optional if you want a crust that stays crisp instead of turning into a soggy bottom disaster from berry juices.
  • Removing the galette from the oven when you see those first few bubbles means a perfectly set filling; leave it longer and the crust edges turn bitter instead of caramel-sweet.
03 -
  • If your kitchen is warm, chill your mixing bowl and even the flour before starting; cold ingredients mean a more tender crust.
  • A bench scraper becomes your best friend when rolling out pastry because it helps you lift and rotate the dough without stretching it out of shape.
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