Fresh Strawberry Frangipane Galette (Printer version)

Rustic tart featuring fresh strawberries atop almond frangipane in crisp golden pastry for seasonal enjoyment.

# What You'll 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
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

# Directions:

01 - In a mixing bowl, combine all-purpose flour, granulated sugar, and salt. Cut in cold cubed butter until the mixture resembles coarse breadcrumbs. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Shape into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
02 - In a small bowl, cream together almond flour, granulated sugar, and softened butter until combined. Beat in the egg, vanilla extract, almond extract, and salt until the mixture is smooth and well incorporated.
03 - In a separate bowl, toss sliced fresh strawberries with granulated sugar, cornstarch, and lemon juice. Set aside to macerate briefly.
04 - Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll out the chilled pastry dough into a 12-inch circle approximately 1/8-inch thick. Transfer carefully to the prepared baking sheet.
06 - Distribute the almond frangipane evenly over the center of the pastry, leaving a 2-inch border around the edges.
07 - Distribute the macerated strawberry slices evenly over the frangipane layer.
08 - Fold the pastry border up and over the filling, creating loose pleats around the edges. The center should remain partially exposed.
09 - Brush the folded pastry edges with milk or cream. Sprinkle coarse sugar over the pastry surface. Bake for 35 to 40 minutes until the crust achieves a deep golden color and the filling begins to bubble slightly at the edges.
10 - Remove from oven and allow to cool for 10 to 15 minutes on the baking sheet. Slice and serve warm or at room temperature.

# Expert Advice:

01 -
  • It looks impressively rustic without requiring any real pastry skills or special equipment.
  • The frangipane adds a subtle almond richness that makes people ask what your secret ingredient is.
  • Fresh strawberries mean you're actually tasting summer, not fighting through layers of frosting to find the fruit.
02 -
  • If your dough cracks when you fold the edges, just pinch it back together—pastry is forgiving, and nobody will see the seams once it bakes.
  • The cornstarch is non-negotiable; without it, your beautiful galette turns into a pool of strawberry juice, and the pastry bottom gets soggy.
  • Let it cool for at least ten minutes before slicing so the filling sets slightly and you can actually get clean pieces instead of a jammy mess.
03 -
  • Keep everything cold until the last possible moment—cold butter, cold dough, cold hands if you can manage it, because warmth is the enemy of flaky pastry.
  • Don't skip the cornstarch just because you think the strawberries look dry enough; one warm galette can release way more liquid than you'd expect, and it's the difference between success and disappointment.
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