Rustic Stone Fruit Galette with Peaches and Plums

This Stone Fruits Galette is the ultimate summer treat. Picture a tender, flaky, buttery pie crust layered with a mix of sweet and slightly tangy stone fruits, baked until golden and bubbling.

What is a Galette?

A galette is a free-form tart or flat cake — essentially a rustic pie that doesn’t require a pan. The dough is rolled into a circle, the filling is placed in the center, and the edges are folded up around it. For fruit galettes, that simplicity is the charm: a single layer of fruit produces less liquid to seep into the crust, and without a top crust steam escapes quickly so you can tell when it’s done by the bubbling fruit and a golden edge.

This Stone Fruits Galette showcases summer fruit — peaches, apricots, plums, cherries or nectarines — nestled on a flaky pie crust for an easy, elegant dessert that highlights ripe seasonal flavors.

Ingredients

Pie crust — a cream cheese pie crust works wonderfully for a tender, slightly tangy base; an all-butter crust also yields excellent results.
Stone fruits — a combination of peaches, nectarines, apricots, plums and cherries, sliced about 1/4″ thick. Avoid very watery tropical fruits like mango if you want a firmer filling.
Cornstarch — helps thicken fruit juices released during baking.
Sugar — balances tart fruit and caramelizes during baking.
Lemon juice — brightens flavors and helps prevent browning.
Almond flour or frangipane — a thin layer of almond flour or almond cream under the fruit absorbs excess moisture and adds a lovely nutty note.
Egg — beaten for an egg wash to give the crust a glossy, golden finish.

Tips and key points for assembling this Stone Fruits Galette

Choose fruit with a balance of sweet and tart. Taste a sample ahead of time so you can adjust sugar levels — tart apricots may need a little extra sweet fruit like peaches.
Spread a thin layer of almond frangipane or almond flour across the center of the rolled dough before adding fruit. This adds flavor and acts as a moisture barrier, keeping the crust flaky.
Leave a 2″ border of dough around the fruit to fold over. Do not pile fruit all the way to the edge — you need dough to create the rim.
Transfer the rolled dough to your baking sheet or pan before filling it; a fully assembled, unfired galette is difficult to move by hand without losing shape.
Brush the folded crust with egg wash and sprinkle coarse sugar (turbinado) on top for extra crunch and shine.
Chill the assembled galette for 30–45 minutes before baking to help the crust hold its shape and to reduce spreading in the oven.

How to store and serve

Serve the galette best on the day it is baked when the crust is at its crispiest. It can be stored at room temperature, covered, for up to 2 days, or refrigerated for up to 4 days. Reheat gently in a low oven before serving, and consider pairing slices with vanilla ice cream or lightly sweetened whipped cream.

HAPPY BAKING!

Recipe overview

Stone Fruits Galette

Servings: one 12″ galette

Author: Dikla Levy Frances

Ingredients (detailed)

1 recipe cream cheese pie crust (or an all-butter crust)
4 cups mixed stone fruits, sliced 1/4″ thick (approximately 675 g / 24 oz)
1 tsp freshly squeezed lemon juice
4 Tbsp cornstarch
1/2 cup sugar
2 Tbsp almond flour or finely crushed cookies (optional)
1 beaten egg, for wash

Instructions

Pie crust

Prepare the cream cheese pie crust according to your recipe. Chill the dough for at least 1 hour or overnight for best texture.
When ready, roll the chilled dough into a 12–14″ circle, about 1/3″ thick. Trim any uneven edges so the shape is neat.

Filling and assembly

Place the sliced fruit in a large bowl and toss with the lemon juice to coat.
In a separate bowl, whisk together the sugar and cornstarch. Sprinkle this mixture over the fruit and toss gently to combine. Let sit 10–15 minutes so the sugar draws out some juices and the cornstarch begins to hydrate.
Place the rolled dough on a parchment-lined baking sheet. Brush the center area (leaving a 2–3″ border) with a little beaten egg and sprinkle evenly with the almond flour or frangipane if using.
Arrange the fruit over the almond layer, spooning any accumulated juices over the top. Fold the dough edges up and over the fruit, pleating as needed to form a rustic rim. Brush the exposed crust with egg wash and sprinkle with coarse sugar if desired.
Chill the assembled galette in the refrigerator for 30–45 minutes to firm up the crust.
Preheat the oven to 425°F (220°C) and position a rack on the lower shelf. Bake the galette for 35–45 minutes, until the crust is deep golden and fruit juices are bubbling.
Remove from the oven and allow to cool slightly before slicing. Serve warm or at room temperature.

Notes: Taste the fruit first and adjust sugar if needed. Using a mix of fruits helps balance sweetness and tartness. Almond flour or frangipane beneath the fruit helps keep the crust crisp.

If you try this galette, please tag @OneSarcasticBaker on Instagram — it’s always a delight to see how readers adapt recipes and present their bakes.