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A Stone Fruit Marzipan Galette is a gorgeous addition to any summer meal. The star of our table today is bursting with summer’s finest: nectarines, peaches, apricots, and plums. They’re sweet, tart, and oh-so-juicy. And! A sweet secret is hidden under the fruit: a layer of homemade hazelnut marzipan. Layered over chunks of marzipan, these fruits are a flavor explosion.
But wait, what’s marzipan? It’s a sweet, almond-based confection. It’s as if almonds went to a fancy finishing school and came out ready to dazzle. Don’t get intimidated. It’s easy to make. I’ve included a marzipan recipe below.
What is a Galette?
What’s a galette, you ask? It’s the rustic cousin of the tart. Imagine a free-spirited pie that doesn’t need a pan to shine. Galettes originated in France, known for their casual elegance. They’re all about flaky crusts and juicy fillings, with a charmingly imperfect look. Very chic!
The crust of this galette is something special. We’re talking rugged. Visible pieces of ice-cold butter peek through, creating flaky perfection. And here’s a twist: yogurt in the dough. Yup, yogurt adds a creamy, tangy touch that’s simply irresistible.
Now, let’s get sugary. Press raw brown sugar into the crust. It adds a caramel-like sweetness and a delightful crunch. Then, sprinkle more on top because why not?
Baking this beauty is like capturing summer in a pastry. The fruits bubble and caramelize, while the marzipan melts into a rich, almondy goodness. The crust turns golden brown and crispy, with those chunks of butter making it flakier than your friend who’s always late.
Serving this galette is a joy. It’s stunning, with the colorful fruit slices peeking out. Perfect for a summer picnic, a backyard BBQ, or just because it’s Tuesday and you need some fruity, buttery happiness in your life.
So, there you have it. The Stone Fruit Marzipan Galette. Rustic, sweet, and packed with summer vibes.
Stone Fruit Marzipan Galette
Ingredients
- 2+ 1/2
cups
flour - 3
tbsp
white granulated sugar - pinch
of salt - 3/4
cup
+ 1 tablespoon cold butter - 2
tablespoons
coldwater - 1/4
cup
whole milk yogurt - 1
nectarine - 1
peach - 4
apricot - 2
plums - 1 + 1/2
cups
Marzipan pieces - 1/3
cup
raw brown sugar
Instructions
- Knead flour, sugar, 1 pinch of salt, butter in pieces, yogurt, and water quickly.
- Do not knead the butter completely. You should still be able to see small pieces of butter in the dough.
- Wrap the dough in plastic cling film. Chill for 1 hour.
- Preheat oven to 350F.
- De-pit and slice up the fruit.
- Roll out the dough into an oval shape on a lightly floured surface.
- Transfer it to a baking tray lined with baking paper.
- Scatter the marzipan over the dough, leaving a 1-inch frame around the sides.
- Arrange the sliced fruit over the marzipan.
- Fold the edges of the dough 1 inch towards the middle over the fruit.
- Press down lightly.
- Sprinkle the edges with brown sugar and sprinkle the rest of the brown sugar over the fruit.
- Bake for 40 minutes.
- Slice and serve.
Homemade Marzipan Recipe
Ingredients
- 3/4
cup
blanched ground almonds** - 3/4
cup
powdered sugar - 1
teaspoon
pure almond extract - 1/2
teaspoon
rosewater - 1
tablespoon
egg white - Light corn syrup and extra powdered sugar to adjust consistency if needed
- ** Blanching almonds Instructions below
Instructions
If you are using almond flour, skip the next two steps.
**To blanch raw almonds, boil them for one minute. Rinse immediately in a colander with cold water. Squeeze the skins off with your fingers. They will slip off easily.
Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until completely pulverized. The powdered sugar will prevent the almonds from becoming a paste.
Add the almond flour and powdered sugar to the food processor and pulse until combined. I like to take out the blade and use a whisk to break up any lumps. Replace the blade and pulse a few more times.
Add the pure almond extract and the rosewater and pulse until combined.
Add the egg white and pulse until the mixture becomes smooth.
Remove the mixture from the processor. If it is too wet and sticky, sprinkle powdered sugar over the mixture a little at a time. Knead it in and make the marzipan stiffer. If the mixture is too dry, knead in a few drops of the light corn syrup.
Wrap tightly in plastic cling film. Store in a ziplock bag.
Like this Stone Fruit Marzipan Galette? So, check out some of these other recipes:
CHOCOLATE NECTARINE PECAN CRUISE CAKE
PEACH GROUND CHERRY GALETTE
GERMANY’S MECKLENBURG LAKE DISTRICT BY HOUSEBOAT: CITIES, POTTERY FACTORY & GERMAN AVIATION MUSEUM
