Fresh Strawberry Frangipane Galette (Print)

Rustic galette with fresh strawberries and creamy almond filling in a crisp, golden crust.

# Components:

→ 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 cubed butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently just until the dough comes together. Shape into a flat disk, wrap in plastic wrap, and chill for at least 30 minutes.
02 - In a small bowl, cream together the almond flour, sugar, and softened butter. Beat in the egg, vanilla extract, almond extract if using, and salt until the mixture is smooth and well combined.
03 - In a medium bowl, toss the sliced fresh strawberries with sugar, cornstarch, and lemon juice. Set aside for 10 minutes to allow the berries to release their juices.
04 - Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper for easy removal and cleanup.
05 - Transfer the chilled dough to a lightly floured work surface and roll out into a 12-inch diameter circle. Carefully transfer the pastry to the prepared baking sheet.
06 - Spread the frangipane cream evenly over the center of the pastry circle, leaving a 2-inch border around the edges untouched.
07 - Distribute the prepared strawberries in an even layer over the frangipane, reserving any accumulated juices to pour over the top.
08 - Fold the pastry border up and over the strawberry filling, pleating the edges naturally. Brush the exposed pastry with milk or cream and sprinkle generously with coarse sugar.
09 - Bake for 35 to 40 minutes until the pastry crust is golden brown and the filling is bubbling slightly at the edges.
10 - Allow the galette to cool for 5 to 10 minutes before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

# Chef Secrets:

01 -
  • It looks impressive enough to serve at dinner but forgiving enough that wonky edges actually add to the charm.
  • The frangipane stays moist and buttery while the pastry crisps up, creating this perfect textural contrast that makes you want another slice immediately.
  • Fresh strawberries shine without being buried under heavy cream or thick sauces, just supported by subtle almond and the pastry's flakiness.
02 -
  • Cornstarch prevents the filling from becoming a soggy mess but only if you don't overload the pastry with strawberries; let the almond cream shine through.
  • The chilling step isn't a suggestion, it's insurance against a tough, shrinking crust that disappoints when you bite into it.
  • Fresh strawberries are wonderful, but slightly underripe ones hold their shape better than overripe ones that collapse into jam during baking.
03 -
  • If your dough cracks or tears as you're working with it, just patch it gently with a scrap of dough pressed together with a tiny bit of water, and it will seal as it bakes.
  • Make the galette earlier in the day, let it cool, and wrap it loosely so you can serve it at room temperature with whipped cream or vanilla ice cream, which means no last-minute stress.
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