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This Fruit Galette with Raspberry & Almond is filled with generous amounts of creamy almond paste and bright fresh raspberries all wrapped up in a flaky pie crust. Ready in under an hour with minimal effort!
This recipe was originally published in April 2018. It has been updated for content.
Tart raspberries, sweet almond paste, crunchy almonds and buttery pie crust….what more can you ask for in a dessert? Oh yeah. It takes less than 10 minutes to put together before baking it.
This Fruit Galette is SO EASY. I threw it together in just a matter of minutes one Sunday afternoon. Galettes are the best.
You may also want to try this Honey Strawberry Galette or this Salted Caramel Apple Galette – both are amazing and super easy to put together.
Why This Recipe Works
- Store bought pie crust makes this galette super quick and easy to make. If you prefer to make your own, try this Homemade Flaky Pie Crust Recipe from Sally’s Baking Addiction.
- Brushing on an egg wash helps the crust get that beautiful golden brown color. Perfect for entertaining!
- The egg wash also helps the sliced almonds and sugar crystals stick to the pie crust.
- Almond paste can be rolled out like pie crust, making it easy to just set right inside the lines of the pie crust.
- Using a few dabs of butter before baking helps keep the berries moist and buttery.
How to Make a Fruit Galette with Raspberries and Almonds
Preheat the oven to 375 degrees. See step-by-step photos below.
- Combine the raspberries, lemon juice, and coconut sugar in a bowl and mix. Set aside.
- Unroll one pie crust and lay on a parchment paper lined baking sheet.
- Roll the almond paste in a ball then roll it out flat to lay it over our pie crust (see below photo).
- Place the raspberry mixture on top of the almond paste and fold up the edges into a hexagon shape.
- Brush with the egg wash (beaten egg) and sprinkle the raw sugar crystals on top.
- Cover with sliced almonds and dab small pinches of butter over the raspberries. This helps to keep it from drying out.
Place in the oven and bake for 40-45 minutes, until golden brown. Remove from oven and let cool for at least 30 minutes before slicing it.
Serve with fresh whipped cream, ice cream or drizzle with honey.
Expert Tips
- Be careful not to make any holes in the pie crust. Holes will cause the liquid from the raspberries to leak out.
- Frozen raspberries can be used in place of the fresh. Thaw them out completely and let them drain before using them.
- Let it cool for the full 30 minutes before slicing it. Otherwise the juice from the raspberries may leak out.
Frequently Asked Questions
- Can I make galette ahead of time? The raspberry filling can be made up to 3 days in advance and stored, covered, in the fridge. When you’re ready to make it, follow the recipe instructions. The galette can also be baked in advance and stored in the fridge for up to 3 days.
- How do you reheat a galette? Reheat in a 350 degree oven until warmed through (about 5-10 minutes).
- How long does a galette keep? A galette will keep stored in the fridge (covered) for up to 3 days. See below for freezing instructions.
- Can I freeze a galette? Place the fruit galette on a baking sheet directly in the freezer for 2-3 hours, until frozen through. Transfer to a freezer bag and store for up to 1 month for the best results. Place the frozen galette directly in a 350 degree oven for 10-15 minutes to thaw and recrisp the crust.
Related Recipes
Lemon Souffle with Raspberry Sauce
Almond Tart with Candied Cherries
Sugar Cookie Peach Cobbler
Did you make this almond raspberry galette? Leave a comment and let me know how it turned out!
Rustic Raspberry Galette Recipe
Ingredients
- 1 pie crust
- 6 ounces fresh raspberries
- 7 ounces almond paste
- 1 tablespoon coconut sugar
- 1 tablespoon fresh lemon juice
- 1 egg beaten (for egg wash)
- 1 teaspoon raw sugar crystals (coarse)
- 1 teaspoon butter cut in small pieces
- 1 tablespoon sliced almonds
Instructions
- Preheat the oven to 375F. Combine the raspberries, lemon juice, and coconut sugar in a bowl and mix. Set aside. **If you're using frozen raspberries, mix 1 teaspoon of cornstarch in with the berries.
- Place pie crust on a parchment lined baking sheet
- Roll out the almond paste in a circle and place on pie crust. There should be about 1/2 to 1 inch between the edge of the almond paste and edge of the pie crust.
- Pour raspberry mixture on top of the almond paste.
- Fold the pie crust up and over the raspberries into a hexagon-like shape (check out the post above for photos).
- Brush the pie crust with the egg wash and dab small pinches of butter over the raspberries.
- Sprinkle with raw sugar crystals and sliced almonds.
- Bake for 40-45 minutes, until crust is golden brown
- Remove from oven and let cool for 30 minutes before slicing it.
Expert Tips:
- Be careful not to make any holes in the pie crust. Holes will cause the liquid from the raspberries to leak out.
- Frozen raspberries can be used in place of the fresh. Thaw them out completely and let them drain before using them.
- Let it cool for the full 30 minutes before slicing it. Otherwise the juice from the raspberries may leak out.
- You can substitute strawberries, blackberries, raspberries or a mixture of all of them!
- For an even lighter crust, substitute puff pastry for the pie crust.
Nutrition
Galettes are one of my favorite summer recipes – we always make them with tomatoes but raspberry and almond sounds perfect!
Love the idea of making them with tomatoes!
I don’t see where you’re supposed to use the 1 tbsp of butter.
I apologize! I put it in the pictures, but never added it to the recipe card. The butter should be cut in little pieces and sprinkled over the raspberries once they are folded into the pie crust. I updated the recipe to include the instructions for the butter.
wow its looking so good and yummy very nice color for recipe thank you for shearing keep it up.
That looks so delicious! Raspberry is my all time favorite flavor! The addition of the almond paste and almonds sounds like a good one, as well! Yum!
Thanks beth!
What a great recipe! So easy and so much flavor!
Thanks Kim!