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Perfect Strawberry Rhubarb Galette Recipe with Almond Frangipane and Honey Drizzle

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A rustic, flaky galette featuring a tangy-sweet strawberry rhubarb filling layered over a nutty almond frangipane, finished with a delicate honey drizzle. This easy homemade dessert balances tart and sweet flavors with a tender, flaky crust.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (unbleached recommended)
  • ½ cup (115g) unsalted butter, cold and cubed
  • 2 tbsp (25g) granulated sugar
  • ¼ tsp salt
  • 3–5 tbsp (45-75ml) ice water
  • ¾ cup (75g) almond flour
  • ¼ cup (57g) unsalted butter, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • ¼ tsp almond extract (optional)
  • 1 ½ cups (225g) fresh strawberries, hulled and halved
  • 1 ½ cups (225g) fresh rhubarb, sliced ½-inch thick
  • ⅓ cup (65g) granulated sugar (adjust to taste)
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (30ml) honey (mild floral variety like clover or wildflower)
  • 1 large egg beaten with 1 tbsp water (egg wash)
  • 2 tbsp (15g) sliced almonds for sprinkling

Instructions

  1. Make the Galette Dough: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into flour until mixture resembles coarse crumbs with some pea-sized bits. Gradually add ice water, stirring gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Almond Frangipane: In a medium bowl, cream softened butter with sugar until fluffy. Beat in egg and vanilla extract, then stir in almond flour and almond extract if using. Cover and chill.
  3. Mix the Fruit Filling: Combine sliced rhubarb and halved strawberries in a bowl. Toss with sugar, cornstarch, and lemon juice.
  4. Roll Out the Dough: On a floured surface, roll chilled dough into a 12-inch circle about ⅛ inch thick. Transfer to a parchment-lined baking sheet. Press cracks gently back together if needed.
  5. Assemble the Galette: Spread almond frangipane evenly over dough, leaving a 2-inch border. Spoon fruit mixture on top. Fold edges of dough up around filling, pleating to create rustic edge. Brush crust with egg wash and sprinkle sliced almonds on top.
  6. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and fruit is bubbly. Tent edges with foil if browning too quickly.
  7. Finish with Honey Drizzle: After cooling about 10 minutes, brush top with honey for a floral sweetness and glossy finish.
  8. Cool and Serve: Let galette cool another 20 minutes before slicing. Serve warm or at room temperature.

Notes

Keep butter cold to ensure flaky crust. Chill dough for at least 30 minutes before rolling. Tent crust edges with foil if browning too fast. Use fresh fruit when possible; if using frozen, thaw and drain excess liquid. Adjust sugar in fruit filling to balance tartness. Honey drizzle adds a floral finish and shine. Dough can be made up to 48 hours ahead and refrigerated. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For vegan, use vegan butter and flax egg; replace honey with maple syrup.

Nutrition

Keywords: strawberry rhubarb galette, almond frangipane, honey drizzle, rustic dessert, easy galette recipe, homemade dessert, spring dessert, summer dessert

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