Plum Galette with Brown Butter Frangipane

The lazy weekend showstopper — no lattice, no fuss, no soggy bottom. Just a rough circle of pastry holding whatever stone fruit looked best at the market that morning, set over a brown butter frangipane that does most of the work for you.

By: HF Kitchen

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A galette asks for almost nothing. No pan to fuss over, no lattice to weave, no fear of a soggy bottom undoing an afternoon's work. Just a rough circle of pastry, folded by hand, holding whatever stone fruit looked best at the market that morning.

The frangipane is what elevates this past a simple fruit tart. Browning the butter first — just until it smells like toasted hazelnuts — and folding it through the almond cream gives the filling a depth that plain butter never could. It sits beneath the fruit like something the fruit has been waiting for.

"Serve it just warm, with the juices still loose at the centre, alongside something cold. This is the dessert that makes people linger at the table an extra twenty minutes. That is the whole point of it."

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Stone Fruit Galette with Brown Butter Frangipane recipe

Prep Time 30 min Bake Time 35–40 min Chill Time 1 hour Serves 8

INGREDIENTS

For the Pastry

• 1¼ cups all-purpose flour

• 2 tbsp granulated sugar

• ½ tsp fine sea salt

• ½ cup unsalted butter, very cold, cubed

• 3–4 tbsp ice water

For the Brown Butter Frangipane

• ¼ cup unsalted butter

• ⅓ cup almond flour

• ¼ cup granulated sugar

• 1 large egg

• ½ tsp almond extract

• 1 tbsp all-purpose flour

For the Topping

• 4–5 ripe stone fruits (peaches, plums, or apricots), sliced

• 1 tbsp granulated sugar

• 1 egg, beaten (for the wash)

• 1 tbsp coarse sugar, for the crust

• Fresh thyme or mint, to finish

DIRECTIONS

1. Make the pastry. Pulse flour, sugar, and salt together. Add cold butter and pulse until pea-sized crumbs form. Add ice water one tablespoon at a time until the dough just holds together. Shape into a disc, wrap, and chill for at least 1 hour.

2. Brown the butter. Melt butter in a small saucepan over medium heat, swirling often, until it turns golden brown and smells nutty — about 4–5 minutes. Pour into a heatproof bowl and let cool slightly.

3. Make the frangipane. Whisk the browned butter with almond flour, sugar, egg, almond extract, and flour until smooth.

4. Assemble. Roll the chilled dough into a rough 12-inch circle on parchment. Spread the frangipane in the centre, leaving a 2-inch border. Arrange the fruit over the frangipane, then fold the pastry edges up and over, pleating loosely as you go.

5. Bake. Brush the crust with egg wash and sprinkle with coarse sugar. Bake at 400°F for 35–40 minutes, until the crust is deep golden and the fruit has softened and released its juices.

6. Finish and serve. Let cool for 10 minutes. Scatter with fresh thyme or mint just before serving, while still warm.

   
   

Optional: Add 2-3 scoops of vanilla ice cream while still warm, serve and enjoy.

NOTE ON FRUIT

Peaches, plums, and apricots all work beautifully here; choose fruit that gives slightly under gentle pressure but is not yet soft; the baking will finish the job. If your fruit is especially juicy, toss the slices with the tablespoon of sugar and let them sit for ten minutes, then drain briefly before arranging — this keeps the frangipane from turning watery.

You might also like this Strawberries and Cream Sponge Cake recipe.

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