Easy Fresh Strawberry Galette (Print Version)

Rustic tart featuring juicy 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 lemon juice

→ Assembly

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

# How to Make It:

01 - In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently just until the dough 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, softened butter, egg, vanilla extract, almond extract if using, and salt until the mixture is smooth and well combined.
03 - In a bowl, toss the sliced strawberries with sugar, cornstarch, and lemon juice until evenly coated. Allow to rest while preparing the pastry.
04 - Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
05 - On a lightly floured work surface, roll the chilled pastry dough into a 12-inch circle. Carefully transfer to the prepared baking sheet.
06 - Distribute the frangipane mixture evenly over the center of the dough, leaving a 2-inch border around all edges.
07 - Arrange the strawberry slices over the frangipane layer, ensuring even distribution.
08 - Fold the pastry edges inward over the filling, creating natural pleats as needed. Brush the exposed pastry with milk or cream and sprinkle with coarse sugar.
09 - Bake for 35 to 40 minutes, or until the pastry crust is golden brown and the filling is visibly bubbling at the edges.
10 - Remove from the oven and allow to cool for 5 to 10 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It looks impressive enough to serve to guests but honestly requires less precision than you'd think.
  • The almond frangipane stays creamy while the strawberries stay just juicy enough, never soggy or overcooked.
  • You can have it baking in under an hour, which makes it perfect for last-minute desserts when you need something that feels homemade.
02 -
  • The most common mistake is adding water too quickly to your pastry dough—go slow, one tablespoon at a time, because wet dough becomes tough dough.
  • If your strawberries release too much liquid while sitting, you can drain some off before assembling, otherwise that cornstarch does the heavy lifting to keep your pastry crisp.
03 -
  • Keep your butter cubes in the freezer until the last moment—the colder everything stays, the flakier your pastry will be.
  • If your pastry cracks while rolling, just pinch it back together or patch it with a small piece of dough; no one will know once it's baked golden and rustic-looking.
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