Fresh Strawberry Galette Frangipane (Printable)

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

# 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 fresh lemon juice

→ Assembly

17 - 1 tablespoon milk or heavy cream for brushing
18 - 1 tablespoon coarse sugar for sprinkling

# How To Make It:

01 - In a mixing bowl, combine all-purpose flour, granulated sugar, and salt. Cut in cold cubed butter until the mixture resembles coarse breadcrumbs. Add ice water one tablespoon at a time, mixing gently until the 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, granulated sugar, softened butter, egg, vanilla extract, almond extract if using, and salt until the mixture is smooth and well combined.
03 - In a bowl, toss sliced fresh strawberries with granulated sugar, cornstarch, and fresh lemon juice. Allow to macerate for 5 minutes.
04 - Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
05 - On a lightly floured work surface, roll the chilled dough into a 12-inch circle. Transfer carefully to the prepared baking sheet.
06 - Evenly distribute the almond frangipane over the center of the dough, leaving a 2-inch border around the edges.
07 - Distribute the sliced strawberries and any accumulated juices over the frangipane layer in an even arrangement.
08 - Fold the pastry edges up and over the filling, creating natural pleats as needed. Brush the exposed pastry with milk or cream and sprinkle evenly with coarse sugar.
09 - Bake in the preheated oven for 35 to 40 minutes, until the crust is deep golden brown and the filling is bubbling at the edges.
10 - Allow the galette to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • No blind baking or special skills required, just a pastry circle and confidence that imperfect looks intentional.
  • The frangipane adds an elegant almond richness that makes people think you spent hours in the kitchen when you didn't.
  • Fresh strawberries shine without being overshadowed by heavy cream or complicated techniques.
02 -
  • Cold butter is not optional—warm or room temperature butter won't create those flaky layers that make pastry transcendent, so keep it in the fridge until the last moment.
  • The cornstarch is doing invisible work keeping moisture from making the pastry soggy, so resist the urge to skip it thinking the fruit won't release that much juice.
03 -
  • If your butter pieces are still visible and icy when you're folding the pastry into the pan, you're on track for maximum flake—those pockets of butter create steam that separates the layers.
  • Brushing the pastry with milk or cream right before baking gives you that professional golden finish that looks like you've done this a hundred times.
Go Back