Fig Galette: Easy, Rustic & Beautiful

If you love elegant desserts with minimal fuss, a fig galette is your new go-to. This free-form tart wraps ripe figs in a tender, lemon-scented crust that bakes up crisp and golden. No pie tin, no intricate crimping—just roll, fill, fold, and bake. You get all the beauty of a bakery pastry with a method simple enough for a weeknight treat. The filling is straightforward—fresh figs, a touch of sugar, lemon for brightness, and a thin layer of jam to intensify flavor—while a dusting of ground almonds protects the base from juices so every slice stays flaky.

Below you’ll find a complete, step-by-step guide. We’ll walk through foolproof pâte sucrée (sweet shortcrust), how to balance sweetness and acidity depending on your figs, how to prevent soggy bottoms, and how to adapt the galette to any season. You’ll also get storage and freezing tips, nutrition estimates, and an FAQ to troubleshoot common issues. Whether you’re baking for guests or for yourself, this galette delivers big flavor, a gorgeous presentation, and a reliable, repeatable method.

Why You’ll Love This Fig Galette

• Beginner-friendly pastry: A galette is a free-form tart—no special pan, no blind-baking, and no fuss.
• Balanced flavor: Sweet figs meet bright lemon, a hint of vanilla, and a lightly sweet crust.
• Great texture: Ground almonds under the fruit soak up juices for a crisp base and jammy center.
• Flexible & seasonal: Use the same method with pears, apples, stone fruit, or berries.
• Looks impressive: Golden folds and jewel-toned figs bake into a showstopper without extra work.
• Scales easily: Make one large galette for the table or several minis for personal desserts.

Ingredients for Fig Galette

This makes one large 10–11-inch galette (about 8 slices). You can also divide the dough for 4 small galettes.

Sweet Shortcrust (Pâte Sucrée)

• 1¼ cups (150 g) all-purpose flour
• ½ teaspoon fine salt
• 3 tablespoons granulated sugar
• 8 tablespoons (113 g) cold unsalted butter, cut into ½-inch cubes
• 1 large egg yolk
• 1 teaspoon finely grated lemon zest
• ½ teaspoon vanilla extract
• 2–3 tablespoons ice-cold water (as needed)

Shortcut: A good store-bought pie-dough round works. Keep it well-chilled until assembly.

Filling

• 8–10 fresh figs (about 3 cups when sliced), stems trimmed, cut into ¼-inch slices
• ½ cup fig jam (or apricot or blackberry jam)
• 2–3 tablespoons very finely ground almonds (from whole almonds or almond meal)
• 2–4 teaspoons granulated sugar (to taste, depending on fruit)
• 1 teaspoon lemon zest (in addition to what’s in the dough)
• 1 teaspoon lemon juice
• Pinch of fine salt

To Finish

• 1 egg beaten with 1 teaspoon water (for egg wash)
• 1–2 teaspoons turbinado (raw) sugar for sparkle and crunch
• Optional: a small handful of sliced almonds for the crust border

Ingredient Notes (Substitutions & Tips)

• Figs: Choose ripe but not mushy fruit. If your figs are very juicy, add an extra teaspoon of ground almonds under the fruit for insurance. Slightly underripe figs can be lovely when baked—just taste and add a touch more sugar.
• Jam base: A thin swipe of jam acts like flavor glue. Fig jam deepens the figgy flavor; apricot or blackberry jam add a bright counterpoint. Spread thinly—about 2 tablespoons for minis, ½ cup for a large galette.
• Ground almonds: This classic trick prevents sogginess. Finely grind whole almonds in a processor, or use almond meal. Breadcrumbs or very fine semolina also work in a pinch.
• Sugar: Figs vary widely in sweetness. Start with 2 teaspoons and taste a slice; add more only if needed.
• Lemon: Zest perfumes the fruit without adding liquid; a small squeeze of juice brightens everything.
• Dough: Pâte sucrée is a little sweeter and sturdier than standard pie dough, which makes it perfect for galettes. If you prefer less sweetness, reduce the dough sugar to 2 tablespoons.

Step-by-Step Instructions

Step 1 – Make the Dough

1. Whisk dry ingredients. In a mixing bowl, whisk flour, salt, and sugar to combine.
2. Cut in butter. Toss in the cold butter cubes and cut them in with a pastry cutter or your fingertips until marble-sized then pea-sized pieces remain. You’re aiming for a mix of small and flat pieces—this creates tenderness and light flake.
3. Add flavor & binders. In a small bowl, whisk the egg yolk, lemon zest, vanilla, and 2 tablespoons ice water. Drizzle over the flour mixture and toss with a fork until shaggy and moist. If it doesn’t hold when pinched, add up to 1 more tablespoon water, a teaspoon at a time.
4. Bring together gently. Tip onto a counter and fold once or twice until it just comes together—avoid kneading. Shape into a disk about 1 inch thick.
5. Chill. Wrap and refrigerate at least 45 minutes (and up to 2 days). Cold dough is essential for flake.

Mini galettes: For four personal galettes, divide the dough into four equal balls before chilling.

Step 2 – Prep the Figs

• Trim stems and slice figs ¼-inch thick. Toss gently with lemon zest, lemon juice, a pinch of salt, and 2 teaspoons sugar to start. Taste and adjust with another teaspoon of sugar only if needed.

Step 3 – Heat the Oven & Pan

• Position a rack in the center and preheat to 400°F (205°C).
• Line a large baking sheet with parchment. For an extra-crisp bottom, preheat the baking sheet in the oven and assemble on parchment, then slide the parchment onto the hot sheet when ready.

Step 4 – Roll the Dough

• On a lightly floured surface, roll the chilled dough to a 12-inch round about ⅛-inch thick. Lift and rotate often; dust lightly as needed to prevent sticking.
• Transfer the dough round to the parchment-lined sheet before filling.

Step 5 – Add the Jam & Almonds

• Spread ½ cup jam in a thin, even layer, leaving a 2-inch border bare.
• Sprinkle 2–3 tablespoons ground almonds over the jam. This barrier keeps the base flaky.

Step 6 – Arrange the Figs

• Fan fig slices evenly over the jam. Slight overlap is fine; dense stacking can hinder evaporation and cause leaks, so aim for one snug layer.
• If any juices collected in the fig bowl, drizzle only a spoonful over the fruit; discard the rest so the crust stays crisp.

Step 7 – Fold, Chill & Finish

• Fold the border up and over the filling, making natural pleats every 2–3 inches. Press the pleats gently to help them hold.
• Refrigerate the assembled galette 10–15 minutes to firm the butter (this boosts flake and helps hold shape).
• Brush exposed crust with egg wash. Sprinkle with turbinado sugar and, if you like, a few sliced almonds along the rim.

Step 8 – Bake

• Bake at 400°F for 10 minutes, then reduce to 375°F (190°C) and continue 20–25 minutes, until:
  • The crust is deep golden and crisp, and
  • The fruit is bubbling in the center (bubbling signals the juices are hot and thickened).
• If the crust browns too fast, tent the edges loosely with foil for the last 5–10 minutes.

Step 9 – Cool & Serve

• Cool on the pan 15 minutes, then slide parchment to a rack.
• For clean slices, let the galette rest at least 30–45 minutes; the jammy center will thicken as it cools.
• Serve warm or at room temperature.

Pro Tips for Success

1. Keep it cold. Warm dough slumps; cold butter puffs and flakes. If the dough softens as you work, chill it for 5–10 minutes and continue.
2. Use a barrier. The combo of jam + finely ground almonds under the fruit prevents sogginess and concentrates flavor.
3. Don’t overfill. Three cups of sliced figs is ideal for a 12-inch round. More fruit can cause leaks.
4. Look for bubbles. Visible bubbling in the center is your doneness cue; it means the juices have reached a gelling temperature.
5. Finish with brightness. Right before serving, a whisper of lemon zest or a drizzle of warm honey alternative (or simple syrup) can boost shine and flavor without overpowering the figs.
6. Slice when set. Give the galette time to rest; you’ll be rewarded with tidy wedges and a crisp base.

Flavor Variations

• Vanilla-Rosemary Fig: Add ½ teaspoon vanilla to the filling and a tiny pinch (really tiny) of very finely chopped fresh rosemary to the crust edge for fragrance.
• Orange-Almond Fig: Swap lemon zest/juice for orange, and add ¼ teaspoon almond extract to the dough for a soft marzipan hint.
• Ginger-Fig Glow: Stir ¼–½ teaspoon grated fresh ginger (or ⅛ teaspoon ground) into the fig mixture for subtle warmth.
• Blackberry-Fig Dream: Replace 1 cup of figs with blackberries. Increase ground almonds by 1 teaspoon to balance the extra juice.
• Maple-Vanilla Finish: Brush the fruit with a spoonful of warm maple-style syrup alternative plus vanilla in the last 5 minutes for a glossy sheen.

Serving Suggestions

• A la mode: A scoop of vanilla or lemon ice cream softens into a luscious sauce around the warm fruit.
• Yogurt cloud: Lightly sweetened Greek yogurt or whipped topping with a sprinkle of toasted almonds adds cool contrast and texture.
• Citrus pop: Grate a fresh veil of lemon or orange zest over the galette just before slicing.
• Brunch hero: Serve room-temperature slices with a simple fruit salad and hot tea.

Make-Ahead, Storage & Freezing

• Make the dough ahead: Pâte sucrée keeps up to 2 days in the fridge or 2 months in the freezer. Thaw overnight in the fridge before rolling.
• Assemble ahead: You can roll the dough, spread jam/almonds, and arrange figs up to 2 hours in advance; keep the sheet pan loosely covered in the fridge. Brush with egg wash and bake just before serving.
• Leftovers: Store cooled slices in an airtight container in the fridge for 3–4 days. Rewarm on a baking sheet at 325°F (165°C) for 8–10 minutes to re-crisp the crust.
• Freeze unbaked: Assemble the galette, freeze on the sheet until firm, then wrap well and freeze up to 2 months. Bake from frozen at 400°F for 15 minutes, then 375°F until golden and bubbling (add 5–10 minutes to total time).
• Freeze baked: Cool completely, wrap tightly, and freeze up to 2 months. Reheat at 350°F (175°C) until hot and crisp.

Nutrition Facts (Per Slice, 1 of 8)

(Approximate; will vary with brand, fruit ripeness, and sugar level.)

FAQ About Fig Galette

Final Thoughts

A fig galette is everything we love about fruit desserts wrapped into one simple technique: a crisp, golden crust; a jammy, jewel-toned center; and a relaxed, rustic look that’s effortlessly beautiful. Once you master the roll-fill-fold method, you can apply it to nearly any fruit, in any season, and trust the result. Keep a disk of dough in the fridge and a jar of jam in the pantry, and you’re never more than a short bake away from a dessert that tastes special and looks stunning.

Fig Galette: Easy, Rustic & Beautiful

A free‑form tart with ripe figs in a lemon‑scented, buttery crust—rustic, elegant, and simple enough for a weeknight dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American, French‑inspired

Servings 8 slices

Calories 300 kcal

Ingredients

  

• 1¼ cups all‑purpose flour (150 g) for dough
• ½ teaspoon fine salt for dough
• 3 tablespoons granulated sugar for dough (optional but helps browning)
• 8 tablespoons cold unsalted butter, cut into ½‑inch cubes (113 g) for dough
• 1 teaspoon finely grated lemon zest for dough
• ½ teaspoon vanilla extract for dough
• 2–3 tablespoons ice‑cold water as needed to bring dough together
• 8–10 fresh figs (about 3 cups when sliced) stems trimmed, sliced ¼‑inch
• ½ cup fig jam (or apricot/blackberry jam)
• 2–3 tablespoons very finely ground almonds from whole almonds or almond meal
• 2–4 teaspoons granulated sugar to taste, depending on fig sweetness
• 1 teaspoon lemon zest (additional) for filling
• 1 teaspoon lemon juice
• pinch fine salt
• 1–2 teaspoons turbinado sugar (or granulated) for sprinkling crust
• handful sliced almonds optional for rim garnish

Instructions

 

• Make the dough: whisk flour, salt, and sugar. Cut in cold butter until pea‑sized pieces remain. Whisk egg yolk, lemon zest and vanilla, then drizzle over the mixture with 2 tablespoons ice‑cold water and toss just until it holds when pinched. Add additional water, 1 tsp at time, only if needed. Shape into a disk ~1‑inch thick, wrap and refrigerate at least 45 minutes.
• Prep the figs: Trim stems and slice figs ¼‑inch thick. Toss lightly with the filling sugar, lemon zest, lemon juice and a pinch of salt.
• Preheat the oven to 400 °F (205 °C). Line a large baking sheet with parchment. For extra crisp bottom, you can pre‑heat the sheet in the oven first.
• Roll the chilled dough on a lightly floured surface into a 12‑inch round (~⅛‑inch thick). Transfer it (on parchment) to the prepared baking sheet.
• Spread the jam in a thin even layer over the center of the dough, leaving a 2‑inch border bare. Sprinkle ground almonds over the jam.
• Arrange the fig slices over the jam + almond layer in a single snug layer. Drizzle any excess juice from the fig mixing bowl sparingly so as not to sog the crust.
• Fold the 2‑inch border up and over the fruit, creating natural pleats every 2–3 inches. Press any cracks closed gently to prevent leaks.
• Optional: Chill the assembled galette 10–15 minutes to firm the dough and butter for better flake and shape retention.
• Brush the exposed crust with the beaten egg wash. Sprinkle with turbinado sugar and optionally toss on sliced almonds along the rim.
• Bake at 400 °F for 10 minutes, then reduce oven to 375 °F (190 °C) and continue baking 20–25 minutes until the crust is deep golden and the fruit juices bubble visibly in the center. If the rim browns too fast, tent loosely with foil for the final 5‑10 minutes.
• Cool the galette on the sheet for 15 minutes, then transfer (with parchment) to a wire rack. Let rest another 30‑45 minutes for the filling to set nicely. Serve warm or at room temperature.

Notes

Works with fresh or frozen figs; you can swap in pears, apples or stone fruit. Dough may be made ahead (chill 2 days or freeze 2 months). Use almond meal or fine breadcrumbs under the fruit layer to avoid a soggy bottom. Chill the assembled galette if the dough softens.

Keyword easy galette recipe, fig galette, rustic fig tart