Fresh Strawberry Frangipane Galette (Printable Version)

Rustic galette featuring juicy strawberries on a rich almond frangipane, encased in crisp golden pastry.

# List of Ingredients:

→ 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 cream for brushing
18 - 1 tablespoon coarse sugar for sprinkling

# How-To Steps:

01 - In a mixing bowl, combine flour, sugar, and salt. Cut in cold cubed butter until mixture resembles coarse breadcrumbs. Add ice water one tablespoon at a time, mixing gently until 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, sugar, and softened butter until well combined. Add egg, vanilla extract, almond extract, and salt, mixing until smooth and uniform.
03 - In a bowl, combine sliced strawberries with sugar, cornstarch, and lemon juice. Toss gently to coat evenly and 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 carefully to prepared baking sheet.
06 - Spread almond frangipane evenly over center of pastry, leaving a 2-inch border around edges.
07 - Distribute prepared strawberries and their juices over frangipane layer in even arrangement.
08 - Fold pastry edges inward over filling, creating rustic pleats as you work around circumference. Brush exposed pastry with milk or cream and sprinkle with coarse sugar.
09 - Bake for 35 to 40 minutes until pastry is golden brown and filling is visibly bubbling at edges.
10 - Allow galette to cool for 5 to 10 minutes before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

# Expert Suggestions:

01 -
  • Rustic and forgiving—no need for perfect crimping or shaping
  • The almond frangipane adds a luxurious, nutty richness that complements fresh strawberries beautifully
  • Ready in just over an hour with simple, accessible ingredients
  • Perfect for showcasing seasonal strawberries at their peak
  • Impressive enough for guests, easy enough for weeknight baking
02 -
  • Chill your pastry dough for at least 30 minutes—this helps prevent shrinking and ensures a flaky texture
  • Use cold butter and ice water when making the dough for the best results
  • Don't overfill the galette—leave that 2-inch border to allow for proper folding
  • Brush the edges with milk or cream and sprinkle with coarse sugar for a beautiful golden finish
  • Let the galette cool for at least 10–15 minutes before slicing to allow the filling to set
  • Always check ingredient labels if you have allergies—this recipe contains wheat (gluten), eggs, dairy, and almonds (tree nuts)
Go Back