A rich hazelnut frangipane filling studded with ripe summer fruit sets this galette apart.

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Ingredients

Pate Brisee
Frangipane
Fruit

Directions

Instructions Checklist
  • Pate Brisee:

    Pulse flour, salt, and sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with 1/3 cup ice water and pulse until mixture holds together when pressed between fingertips. Add additional water if needed; do not overprocess. Transfer mixture to a piece of plastic wrap. Divide in two; knead once or twice. Form into two rectangular disks and wrap each in plastic. Refrigerate at least 1 hour and up to overnight.

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  • Frangipane:

    Preheat oven to 375 degrees. Toast hazelnuts on a baking sheet, stirring once, until deep golden brown, about 12 minutes. Let cool completely, about 15 minutes; then grind in a food processor until fine. Add sugar, butter, flour, egg yolk, liqueur, and salt; process to combine. Frangipane can be made in advance and stored in an airtight container in refrigerator up to 1 day; return to room temperature before using.

  • Fruit:

    On lightly floured parchment, roll 1 disk pate brisee into a 12-by-10-inch rectangle, about 1/8 inch thick (reserve remaining disk for another use). Transfer on parchment to a rimmed baking sheet. Spread frangipane evenly over dough, leaving a 2-inch border. Stir together apricots, strawberries, sugar, flour, lemon juice, and salt. Arrange fruit mixture in a single layer over frangipane. Fold dough over fruit, leaving center uncovered. Brush crust with egg white, brushing under folds to help seal.

  • Bake until golden brown and bubbling in center, 50 minutes to 1 hour. Slide galette off of pan onto a wire rack. Serve slightly warm or room temperature. The galette is best eaten the day it's made, but can be stored, lightly tented with foil, for up to one day at room temperature.

Cook's Notes

To add a subtle nuttiness to the pate brisee dough that pairs well with peaches and apricots, replace 1/2 cup of the flour in the crust with buckwheat flour. Or if pairing with apricots or plums, try replacing 1/2 cup of the flour with 3/4 cup toasted ground hazelnuts. The extra disk of dough can be frozen, wrapped in plastic, for up to 1 month.

Toss the fruits and sugar together at the last minute -- if you let them macerate too long, the juices will overflow onto the pan and burn.

Variations

Peach or Nectarine: For fruit mixture, stir together 1 pound peaches or nectarines (about 4), cut into 1/2-inch wedges (2 3/4 cups); 1/4 cup sugar; 2 tablespoons flour; 2 teaspoons lemon juice; and 1/4 teaspoon salt.

Plum-Blueberry: For fruit mixture, stir together 12 ounces plums, cut into 1/2 inch wedges (1 3/4 cups); 4 ounces (3/4 cup) blueberries; 1/2 cup sugar; 3 tablespoons flour; 2 teaspoons lemon juice; and 1/4 teaspoon salt.

Mixed Berry: For frangipane, replace hazelnuts with almonds, and hazelnut liqueur with rum. For fruit mixture, stir together 12 ounces (2 1/2 cups) berries (blueberries, raspberries, blackberries, or a mix), 1/3 cup sugar, 2 tablespoons flour, 1 teaspoon lemon juice, and 1/4 teaspoon salt.

Cherry: For frangipane, replace hazelnuts with almonds, and hazelnut liqueur with rum. For fruit mixture, stir together 1 pound fresh or thawed frozen sour cherries, pitted (2 3/4 cups); 1/2 cup sugar; 2 tablespoons flour; 1 teaspoon lemon juice; and 1/4 teaspoon salt.

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