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.

Stone Fruit Marzipan Galette

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.

marzipan on a galette crust

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!

slicing summer fruit

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?

Stone Fruit Marzipan Galette

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.

layering fruit in a tart

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.

Stone Fruit Marzipan Galette

So, there you have it. The Stone Fruit Marzipan Galette. Rustic, sweet, and packed with summer vibes.

Stone Fruit Marzipan Galette

Stone Fruit Marzipan Galette

Author Lora Wiley-Lennartz

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

  1. Knead flour, sugar, 1 pinch of salt, butter in pieces, yogurt, and water quickly.
  2. Do not knead the butter completely. You should still be able to see small pieces of butter in the dough.
  3. Wrap the dough in plastic cling film. Chill for 1 hour.
  4. Preheat oven to 350F.
  5. De-pit and slice up the fruit.
  6. Roll out the dough into an oval shape on a lightly floured surface.
  7. Transfer it to a baking tray lined with baking paper.
  8. Scatter the marzipan over the dough, leaving a 1-inch frame around the sides.
  9. Arrange the sliced ​​fruit over the marzipan.
  10. Fold the edges of the dough 1 inch towards the middle over the fruit.
  11. Press down lightly.
  12. Sprinkle the edges with brown sugar and sprinkle the rest of the brown sugar over the fruit.
  13. Bake for 40 minutes.
  14. Slice and serve.

Homemade Marzipan Recipe

Author Lora Wiley-Lennartz

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

  1. If you are using almond flour, skip the next two steps.

  2. **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.

  3. 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.

  4. 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.

  5. Add the pure almond extract and the rosewater and pulse until combined.

  6. Add the egg white and pulse until the mixture becomes smooth.

  7. 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.

  8. Wrap tightly in plastic cling film. Store in a ziplock bag.

Stone Fruit Marzipan Galette

Like this Stone Fruit Marzipan Galette? So, check out some of these other recipes:

CHOCOLATE NECTARINE PECAN CRUISE CAKE

Peach Ground Cherry Galette

PEACH GROUND CHERRY GALETTE

GERMANY'S MECKLENBURG LAKE DISTRICT

GERMANY’S MECKLENBURG LAKE DISTRICT BY HOUSEBOAT: CITIES, POTTERY FACTORY & GERMAN AVIATION MUSEUM

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Last Update: 18 September 2024