Free-Form Stone Fruit Galette with Almond Cream

By Sprig Originals ✓ · cooked up in Sprig

A bakery-window galette you can pull off on a Sunday afternoon: one round of shaggy, all-butter pastry with visible butter streaks, a thin layer of almond cream that soaks up fruit juices so the bottom stays crisp, and a heap of ripe stone fruit and berries that collapse into their own jam. The edges get pleated by hand, brushed with egg and buried in coarse sugar so they bake to a shattering, caramelized crunch. No pie pan, no lattice, no fear of a soggy crust.

Ingredients

• 1 1/2 cups all-purpose flour (195 g), plus more for rolling
• 1 tablespoon granulated sugar
• 3/4 teaspoon fine sea salt
• 10 tablespoons cold unsalted butter, cut into 1/2-inch cubes
• 1 teaspoon apple cider vinegar
• 4 to 6 tablespoons ice water

• 1/3 cup almond flour
• 3 tablespoons granulated sugar
• 2 tablespoons unsalted butter, softened
• 1 tablespoon all-purpose flour
• 1 large egg, separated (yolk here, white for the wash)
• 1/4 teaspoon almond extract
• 1 pinch fine sea salt

• 1 1/2 pounds ripe peaches, nectarines, or plums (about 4 medium), pitted and cut into 1/2-inch wedges
• 1 cup blackberries or raspberries
• 3 tablespoons granulated sugar
• 2 teaspoons cornstarch
• 2 teaspoons fresh lemon juice
• 1/8 teaspoon ground cinnamon
• 1 pinch fine sea salt

• 1 reserved egg white, beaten with 1 teaspoon water
• 2 tablespoons demerara or turbinado sugar
• 2 tablespoons apricot jam, for glazing (optional)
• vanilla ice cream or lightly whipped cream, for serving

Instructions

1. Make the dough: whisk the flour, 1 tablespoon sugar, and 3/4 teaspoon salt in a wide bowl. Add the cold butter cubes and toss to coat. Working quickly with your fingertips, flatten each cube into a thin sheet, smearing it into the flour. Stop when the mixture looks like torn cornflakes with plenty of visible butter flakes — those flakes are the layers.
2. Stir the vinegar into 4 tablespoons of the ice water and drizzle it over the flour. Toss with a fork, then squeeze a handful: it should hold together without crumbling. Add more ice water 1 teaspoon at a time only if needed. Press the shaggy mass into a 6-inch disk, wrap tightly, and refrigerate at least 1 hour (up to 2 days).
3. Make the almond cream: in a small bowl, beat the almond flour, 3 tablespoons sugar, softened butter, 1 tablespoon flour, egg yolk, almond extract, and pinch of salt with a fork until smooth and paste-like. Refrigerate until needed. Reserve the egg white for the wash.
4. Position a rack in the lower third of the oven, set a heavy rimmed baking sheet on it, and preheat to 425°F. The preheated sheet is what crisps the galette's bottom.
5. On a lightly floured counter, roll the chilled dough into a rough 13- to 14-inch round about 1/8 inch thick, turning and flouring as you go. Don't chase a perfect circle. Slide the round onto a piece of parchment cut to fit your baking sheet, then transfer to a second (cool) baking sheet or cutting board and refrigerate 10 minutes while you mix the fruit.
6. Toss the stone fruit, berries, 3 tablespoons sugar, cornstarch, lemon juice, cinnamon, and salt in a bowl just until the cornstarch disappears. Do this at the last minute so the fruit doesn't flood.
7. Spread the almond cream over the center of the chilled dough in a thin layer, leaving a 2 1/2-inch border bare. Mound the fruit over the almond cream, leaving behind any pooled juice in the bottom of the bowl.
8. Fold the bare border up and over the fruit in 6 to 8 overlapping pleats, pressing each pleat firmly where it meets the next so it seals. Brush the pleated crust with beaten egg white and scatter the demerara sugar generously over it.
9. Slide the parchment with the galette directly onto the preheated baking sheet. Bake at 425°F for 20 minutes, then reduce the oven to 375°F and bake 25 to 30 minutes more, until the crust is deep golden brown and the fruit juices are bubbling thickly in the center. If juice leaks, leave it — it caramelizes on the parchment.
10. Cool the galette on the baking sheet for 10 minutes, then use the parchment to slide it onto a wire rack. For a bakery shine, warm the apricot jam with 1 teaspoon water for 15 seconds in the microwave and brush it over the hot fruit.
11. Cool at least 30 minutes so the filling sets, then cut into 8 wedges with a serrated knife. Serve just warm with ice cream or whipped cream.

Chef's tips

Nutrition (per serving, estimated)

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