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Easy Strawberry Rhubarb Galette Recipe with Almond Frangipane Filling

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A beginner-friendly rustic tart featuring a flaky buttery crust, almond frangipane filling, and a bright, tart strawberry rhubarb fruit topping. Perfect for spring and summer gatherings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 tablespoons granulated sugar (for crust)
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • ¾ cup (75g) almond flour
  • 4 tablespoons (57g) unsalted butter, softened
  • ½ cup (100g) granulated sugar (for frangipane)
  • 1 large egg (room temperature)
  • ½ teaspoon almond extract
  • 1 tablespoon all-purpose flour (for frangipane)
  • 1 ½ cups (about 225g) fresh strawberries, hulled and halved or quartered
  • 1 ½ cups (about 150g) fresh rhubarb, sliced into ½-inch pieces
  • ¼ cup (50g) granulated sugar (for fruit filling)
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • Raw sugar or sliced almonds (optional, for sprinkling on top)

Instructions

  1. Make the crust: In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and work into dry ingredients until mixture resembles coarse crumbs with pea-sized bits. Add ice water 1 teaspoon at a time until dough holds when squeezed. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the almond frangipane filling: Cream softened butter and sugar until light and fluffy. Beat in egg and almond extract. Fold in almond flour and all-purpose flour until smooth. Set aside.
  3. Prepare the fruit filling: Toss strawberries and rhubarb with sugar, cornstarch, and lemon juice. Let sit while rolling dough.
  4. Roll out the dough on a lightly floured surface into a 12-inch circle about ⅛-inch thick. Transfer to a parchment-lined baking sheet.
  5. Assemble the galette: Spread almond frangipane evenly over the center of the dough, leaving a 2-inch border. Spoon fruit mixture on top. Fold dough edges over filling, pleating to create rustic crust. Brush crust with egg wash and sprinkle with raw sugar or sliced almonds if desired.
  6. Bake at 375°F (190°C) for 40-45 minutes until crust is golden and fruit is bubbling. Cover with foil if crust browns too quickly after 30 minutes.
  7. Let cool on baking sheet for at least 20 minutes before slicing.

Notes

Keep butter and water cold to ensure flaky crust. Don’t overmix dough to avoid toughness. Use cornstarch to prevent soggy crust. Let galette cool 20 minutes before slicing. For vegan option, substitute butter with plant-based alternative and egg with flax egg. Gluten-free flour can be used for crust but texture may vary.

Nutrition

Keywords: strawberry rhubarb galette, almond frangipane, rustic tart, easy dessert, summer dessert, beginner baking, fruit galette

Find it online: https://coracooks.com/easy-strawberry-rhubarb-galette-recipe-with-almond-frangipane-filling-perfect-for-beginners/