Discover the secrets to creating the perfect Rustic Stone Fruit and Cherry Galette. This top-rated recipe ensures a deliciously flaky crust and a burst of fresh, juicy fruit with every bite!
10tablespoonscold unsalted buttercut into 10 pieces
1/2cupcold wateror ice water
almond flouror almond meal, for rolling the dough
For The Frangipane:
3/4cupalmond flouror almond meal
1/3cupgranulated sugar
pinchkosher salt
1/2teaspoonalmond extract
1largeeggbeaten
2tablespoonsunsalted butterat room temperature and cut into small pieces
For The Galette:
1 1/2poundsnectarines or peachesor other stone fruit like apricots and plumcots, halved, pitted, and sliced into 6 or 8 pieces
12sweet cherriespitted (optional)
1/4cupgranulated sugar
pinchkosher salt
Juice from 1/2lemon
1teaspoonpure vanilla extractor ground cinnamon or ground cardamom
3tablespoonsalmond flouror almond meal
For Garnish:
1tablespoonunsalted buttermelted (can use whole milk or heavy cream)
2tablespoonsTurbinado or sanding sugar
honeyfor garnish
Instructions
Make The Gluten-Free Galette Crust
Whisk together the gluten-free flour, sugar, and salt in a large bowl. Add the shortening and rub it between your thumb and forefingers. It is ready when it is in lima bean-sized piece sand comes together in quarter-sized clumps when squeezed in the palm of your hand, about 2 minutes. Add the butter, toss it to coat in the flour mixture then rub it into the flour mixture until pea-sized pieces form (some big chunks should remain) and it comes together in fist-sized clumps when squeezed, about 1 minute.
Drizzle in half of the cold water and rake through the mixture with your fingers until it's just moistened. Drizzle in remaining water 1 tablespoon at a time and rake again with finger to moisten. the dough will go from being a shaggy mess to coming together. (You may not need all of the water, depending on the humidity of your kitchen. Start with half of the measured water and add more as needed.) The dough is properly hydrated with it is moistened evenly but is not wet when pressed. (FYI, gluten free pie crust does better when it is wetter than standard pie crusts because the flour mixtures often absorbs more water than all-purpose flour. Try to use at least 6 tablespoons of the water even if it feels like a lot then let the dough rest until the water is mostly absorbed, at least 30 minutes in the refrigerator.)
Before shaping, you can do the following to help flakiness (known as fraisage): Transfer the shaggy mixture to a piece of a parchment paper. Divide the dough into 4 parts and scraped each across a floured countertop with the heel of your hand. This flattens the butter into sheets -- work quickly so that the butter stays cold. (If at any point, the butter feels sticky or soft, just put it in the refrigerator to chill for about 10 minutes.)Use a pastry bench scraper to gather the dough into a ball. Turn the dough onto a piece of plastic wrap, press it into a flat disk. Roll the edges of the disk against the counter like wheel to smooth. then enclose in a plastic bag or plastic wrap. Place in the coldest part to the refrigerator at least 30 minutes before rolling out into a crust. (The galette crust can be made up to 1 month ahead of time. Store in an airtight container in the freezer until ready to use.
When you’re ready to make the galette, remove the galette crust from the refrigerator or freezer. Allow to warm up a bit (if chilled longer than 30 minutes) until soft enough to roll but still cold to the touch. Meanwhile, make the frangipane.
Make The Frangipane:
Whisk together the almond flour, sugar, and salt in a small bowl until evenly combined. Add in the beaten egg and almond extract and mix until smooth. Mix in the softened butter until evenly incorporated. Set aside until ready to use. (The frangipane can be made up to 2 days ahead of time. Store in an airtight container in the refrigerator until ready to use. Let come to room temperature for a few minutes before using so it is spreadable.)
Make The Galette:
Heat the oven to 400°F and arrange a rack in the middle. Place the disk of dough between two pieces of parchment paper dusted with almond flour and put on a flat surface. Roll the dough into a 14-inch circle that’s about 1/4-inch chick, turning it over and periodically dusting it with flour to keep it from sticking. (The dough is a bit fragile so work carefully). Remove one of the pieces of parchment paper and brush off any excess flour. Trim the dough into an even 14-inch circle, then transfer it (on the piece of parchment paper) into the refrigerator to chill for at least 5 minutes.
Meanwhile, combine all the stone fruit and the cherries (if using) with 1/4 cup of the granulated sugar, the juice of half a lemon, the almond flour, the pinch of salt, and the vanilla, cinnamon, or cardamom (if using) and stir to combine. Set aside until ready to use, about 5 minutes.
Remove the dough from the refrigerator, place it on the parchment paper, and place it on a flat surface. Spread the frangipane in the center of the dough, leaving a 1 1/2-inch to 2-inch rim around the edge. Arrange the larger fruit pieces on the frangipane and place the smaller fruit in the empty spaces, like the apricots and pitted cherries. Use the parchment paper to help fold the edges of the dough over the fruit to make a crust. The crust will overlap in places, forming a rustic galette crust that is more of a hexagon or octagon rather than a smooth edge. Brush the crust with melted butter, heavy cream, or whole milk, then brush the remaining over the fruit. Sprinkle the crust with about 1 tablespoon of the sanding sugar, then sprinkle another 1 tablespoon over the fruit.
If it is a hot day, it is a good idea to place the galette and parchment paper on a baking sheet and place it in the freezer or oven for 10 minutes to firm up. Otherwise, put the galette in the oven and bake until the galette crust is well-browned the fruit is cooked through (a knife easily pierces it), and it is bubbling in spots, about 45 to 50 minutes. Remove the galette from the oven and let cool on a wire rack for 10 minutes. Drizzle with honey and serve. The galette crust is best within the first 24 hours of being baked.