Fresh Strawberry Frangipane Galette (Print Version)

Rustic tart of fresh strawberries atop almond frangipane in crisp golden pastry.

# 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, 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

# How-To:

01 - Combine flour, sugar, and salt in a mixing bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse breadcrumbs. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - Combine almond flour, sugar, softened butter, egg, vanilla extract, almond extract if using, and salt in a small bowl. Beat until the mixture reaches a smooth, uniform consistency.
03 - Toss sliced strawberries with sugar, cornstarch, and lemon juice in a bowl. Set aside to allow flavors to meld.
04 - Heat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
05 - Remove chilled pastry from refrigerator. On a lightly floured work surface, roll the dough into a 12-inch circle, approximately 1/8 inch thick. Transfer the pastry circle to the prepared baking sheet.
06 - Distribute the frangipane mixture evenly over the center of the pastry, leaving a 2-inch border uncovered around the edges.
07 - Distribute the prepared strawberries in an even layer over the frangipane filling.
08 - Fold the pastry border up and over the filling, creating loose pleats as you work around the circumference. Brush the exposed pastry with milk or cream and sprinkle with coarse sugar.
09 - Bake for 35 to 40 minutes until the pastry crust turns golden brown and the filling appears to be gently bubbling at the edges.
10 - Remove from oven and allow to cool for 5 to 10 minutes before slicing. Serve warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream.

# Expert Advice:

01 -
  • The frangipane adds this luxurious almond richness without requiring a stand mixer or complicated technique.
  • Your pastry doesn't need to be flawless because the whole point is that beautiful, rumpled edge.
  • It works equally well for a casual weeknight dessert or when you need something that looks intentional for guests.
02 -
  • Soggy bottoms happen when your filling is too wet, which is why that cornstarch step matters more than it sounds, and why you should never skip letting the berries macerate.
  • If your pastry cracks while rolling, you can actually patch it with small scraps of dough and no one will notice once it's baked, so don't panic and start over.
03 -
  • If your berries look watery in the bowl after macerating, drain some of that liquid off before arranging them, which prevents a soggy bottom without losing any of the flavor.
  • Use a pastry brush for the milk wash because it ensures even coverage, and if you brush too much you'll dilute the coarse sugar instead of adhering it.
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