Fresh Strawberry Frangipane Galette (Print Version)

Rustic galette with fresh strawberries, almond frangipane, and a crisp golden crust for seasonal enjoyment.

# Ingredient List:

→ 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

# Recipe Steps:

01 - In a mixing bowl, combine flour, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse breadcrumbs. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - In a separate 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 - Place sliced strawberries in a bowl and toss with granulated sugar, cornstarch, and lemon juice until evenly coated. Set aside to allow the juices to release.
04 - Preheat the 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. Carefully transfer the pastry to the prepared baking sheet.
06 - Distribute the frangipane evenly over the center of the pastry circle, leaving a 2-inch border around the edges.
07 - Layer the strawberry mixture over the frangipane filling, distributing evenly.
08 - Fold the pastry border over the filling, creating natural pleats and folds as you work around the galette. Brush the exposed pastry with milk or cream and sprinkle evenly with coarse sugar.
09 - Bake for 35 to 40 minutes, until the pastry crust is golden brown and the filling is visibly bubbling at the edges.
10 - Allow the galette to cool slightly before slicing. Serve warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream.

# Expert Suggestions:

01 -
  • The almond frangipane layer transforms this from a simple fruit tart into something that tastes like you spent hours perfecting it, when really you didn't.
  • It actually gets better the longer it sits, so you can make it hours ahead and let it hang out on your counter without stress.
  • Unlike a traditional pie, there's zero pressure to make it look perfect—rustic edges are the whole point here.
02 -
  • The dough absolutely needs that chill time in the fridge, and if you skip it, your pastry will shrink and puff unevenly—I learned this by being impatient and ending up with a galette that looked like a shruken hat.
  • Cornstarch is your friend in the strawberry filling because without it, all those juices turn the crust soggy, which defeats the entire purpose of spending time on decent pastry.
03 -
  • Keep your butter genuinely cold and your hands cool when making the dough—I run my hands under cold water before starting if my kitchen is warm, and it makes a measurable difference in flakiness.
  • Don't panic if your pastry tears when you're transferring it; you can patch it with a scrap of dough and nobody will ever know it wasn't perfect from the start.
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