Fresh Strawberry Frangipane Galette (Printable)

A rustic tart featuring fresh strawberries and almond frangipane in a golden, flaky crust.

# 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 heavy cream for brushing
18 - 1 tablespoon coarse sugar for sprinkling

# Step-by-Step Guide:

01 - In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently until dough just comes together. Form 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 - In a bowl, toss sliced strawberries with sugar, cornstarch, and lemon juice until evenly coated. Set aside.
04 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
05 - On a lightly floured work surface, roll chilled pastry into a 12-inch circle. Transfer to prepared baking sheet.
06 - Evenly spread frangipane over the center of dough, leaving a 2-inch border around the edges.
07 - Arrange sliced strawberries in a single layer over the frangipane filling.
08 - Fold pastry edges up and over filling, creating pleats as needed. Brush pastry with milk or cream and sprinkle with coarse sugar.
09 - Bake for 35 to 40 minutes until crust is golden brown and filling is bubbling at edges.
10 - Allow galette to cool slightly on baking sheet before slicing. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The pastry stays crisp instead of soggy because the frangipane acts like a protective layer between the fruit and the dough.
  • It looks impressively rustic and restaurant-worthy even though it's genuinely forgiving and hard to mess up.
  • You can make it ahead, partially assemble it, and bake it fresh whenever you need something that tastes like you spent all day in the kitchen.
02 -
  • The frangipane base is absolutely essential—it prevents the pastry from absorbing strawberry juice and becoming soggy, which I learned the hard way by skipping it once.
  • Cornstarch in the fruit filling is your secret weapon for keeping that crispy crust intact; without it the galette becomes more like a jam-filled mess.
03 -
  • If your dough cracks when transferring it to the baking sheet, use a bench scraper and don't stress—you can patch tears with scraps of dough and they'll seal during baking.
  • Watch the pastry edges carefully during the last ten minutes of baking; if they're browning too fast, loosely tent the whole galette with foil to protect them while the inside finishes cooking.
Go Back