Fresh Strawberry Frangipane Galette (Printable)

Juicy strawberries atop almond frangipane inside a crisp, golden pastry for a rustic seasonal tart.

# 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
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
18 - 1 tablespoon coarse sugar

# Steps:

01 - In a mixing bowl, combine flour, granulated sugar, and salt. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. 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 small bowl, cream together almond flour, granulated sugar, softened butter, egg, vanilla extract, almond extract, and salt until the mixture is smooth and well combined.
03 - In a bowl, toss sliced strawberries with granulated sugar, cornstarch, and lemon juice until evenly coated. Let sit for 5 minutes to allow 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 pastry into a 12-inch diameter circle. Transfer carefully to the prepared baking sheet.
06 - Spread the almond frangipane evenly over the center of the pastry, leaving a 2-inch border around the edges.
07 - Arrange the prepared strawberries over the frangipane in a single layer.
08 - Fold the pastry border up and over the filling, pleating naturally as needed. Brush the pastry with milk or cream and sprinkle evenly with coarse sugar.
09 - Bake for 35 to 40 minutes, or until the pastry crust is golden brown and the filling is bubbling at the edges.
10 - Allow the galette to cool slightly on the baking sheet for 10 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It looks impressive enough to serve guests but forgiving enough that imperfections become charm.
  • Fresh strawberries deserve a home that's elegant without demanding perfection, and this galette delivers.
  • The almond frangipane adds richness that elevates a simple fruit tart into something you'd order at a French café.
02 -
  • If your pastry cracks when you're rolling it out, don't panic—just patch it with a scrap of dough and keep moving; nobody will ever know.
  • The cornstarch is genuinely important; skip it and your beautiful pastry becomes a soggy disappointment, something I learned the hard way on a humid July afternoon.
03 -
  • Don't skip the chilling steps—cold dough is forgiving dough, and it bakes up incomparably flakier and more tender.
  • Taste your strawberries before assembly and adjust the sugar slightly; some berries need more sweetness to shine, others less.
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