Fresh Strawberry Frangipane Galette (Printable)

Rustic tart with fresh strawberries and almond frangipane in a crisp, golden pastry crust.

# 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 fresh lemon juice

→ Assembly

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

# How to Prepare:

01 - In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse breadcrumbs. Add ice water one tablespoon at a time, mixing gently until dough just 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, softened butter, egg, vanilla extract, almond extract if using, and salt until smooth and well combined.
03 - In a bowl, toss sliced strawberries with sugar, cornstarch, and lemon juice until evenly coated. Allow to macerate while preparing other components.
04 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll chilled pastry into a 12-inch circle approximately 1/8 inch thick. Transfer carefully to prepared baking sheet.
06 - Distribute almond frangipane evenly over the center of pastry dough, leaving a 2-inch border uncovered around all edges.
07 - Arrange sliced strawberries and any accumulated juices in a single layer over the frangipane filling.
08 - Fold pastry edges inward over the strawberry filling, creating natural pleats and leaving the center exposed. Brush pastry with milk or cream and sprinkle with coarse sugar.
09 - Bake for 35 to 40 minutes until pastry crust achieves deep golden color and filling bubbles at the edges.
10 - Remove from oven and allow galette to cool for 10 to 15 minutes on the baking sheet before slicing and serving warm or at room temperature.

# Expert Suggestions:

01 -
  • The pastry is buttery and forgiving, rewarding your effort without demanding perfection or fussy techniques.
  • Almond frangipane adds unexpected richness that transforms simple strawberries into something almost fancy enough for a dinner party.
  • It actually tastes better at room temperature, so you can bake it hours ahead and stop stressing about timing.
02 -
  • Cold is king with pastry dough; warm butter melts into the flour instead of creating layers, so if your kitchen is hot, chill your bowl and tools before starting.
  • Don't skip the cornstarch with the strawberries, or you'll end up with a pool of juice that makes the pastry soggy instead of a thick, jammy filling.
03 -
  • If your pastry cracks while rolling, don't panic; patch it with a small piece of dough and keep going—those rustic cracks add to the charm and no one will notice.
  • Use a bench scraper to slide the rolled pastry onto the baking sheet; it's much easier than trying to fold and transfer the dough with your hands.
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