Fresh Strawberry Frangipane Galette (Printable)

Rustic galette featuring juicy strawberries atop rich almond frangipane in a crisp 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

# 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 just 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, softened butter, egg, vanilla extract, almond extract if using, and salt until smooth and well combined.
03 - Toss sliced strawberries with sugar, cornstarch, and lemon juice in a bowl. 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 out the chilled pastry into a 12-inch circle. Transfer to the prepared baking sheet.
06 - Spread the frangipane evenly over the center of the dough, leaving a 2-inch border around the edges.
07 - Distribute the strawberry mixture evenly over the frangipane filling.
08 - Fold the pastry edges over the filling, creating rustic pleats. Brush the 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 the oven and let cool slightly before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The frangipane is buttery and almost creamy, turning what could be a simple tart into something genuinely elegant.
  • Your oven will smell like toasted almonds and caramelized pastry, and your kitchen becomes instantly sophisticated without any stress.
02 -
  • If your pastry cracks while you're folding, just patch it with a scrap of dough and no one will ever know; the rustic nature of a galette is your cover for any imperfection.
  • Cornstarch is non-negotiable if you want a crispy bottom—I learned this the soggy way, and now I'm evangelical about it.
03 -
  • Keep everything cold until the very last moment; warm pastry dough becomes dense pastry dough, and cold butter is what creates flakiness.
  • Don't skip the cornstarch in your strawberry filling, and add it right before you assemble so the sugar doesn't break down the berries.
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