Blueberry-Strawberry Frangipane Galette
You know those nights when your sweet tooth is calling, and the last thing you want to do is spend hours in the kitchen making something to satisfy it? The last time I had one of those nights, I ended up with this. I promise the name of this dessert sounds a whole lot fancier than it is. In fact, if pie had a lazy little sister, that’s kind of what a galette is: no fancy finger-pressed crusts, no intricate lattices, no time spent even putting the crust in a pie plate. It’s just a crust folded over filling, but despite how simple this is to make, it’s worth every bit of effortless time you put in it because it’s yummy, comforting, and it will definitely satisfy your sweet tooth.
The only special thing about this dessert you may not be familiar with is the frangipane, which is nothing more than a super fancy word for almond cream. Bakers use the sweet, almond mixture for pastry fillings, tarts and galettes, and apart from the main ingredient (ahem…almonds) it also contains a little sugar, eggs, butter and a little flavoring. For this recipe, I used two teaspoons of rum extract to give this dessert and warm, comforting flavor.
Here’s what you’ll need for this recipe:
Ingredients:
1 store-bought pie crust, room temperature
2 cups fresh blueberries
1 cup fresh strawberries, sliced
1/2 cup almond flour
2 tablespoons sugar (plus a little more for sprinkling on top of the galette)
4 tablespoons melted butter, divided (2 and 2)
1 medium egg
2 teaspoons rum extract
Directions:
Preheat oven to 425 degrees
To make the frangipane, combine 1/2 cup almond flour and 2 tablespoons sugar.
Stir in 2 tablespoons melted butter, 1 medium egg and 2 teaspoons rum extract.
Mix until well blended.
To make the filling, mix 2 cups of fresh blueberries and 1 cup of fresh, sliced strawberries in a glass bowl. Sprinkle a little sugar on top and stir.
Assembly:
Place parchment paper on rimmed baking sheet.
Gently unroll room temperature pie crust on parchment paper.
Then, spoon frangipane mixture, evenly, onto the center of the piecrust.
Pour berries on top of mixture, leaving 2 1/2 inches of pie crust uncovered.
Gently fold pie crust over berries, leaving the center of the galette uncovered .
Use remaining 2 tablespoons of melted butter to brush on pie crust, and pour the rest on top of the berries.
Sprinkle sugar on top of galette.
Bake 25 minutes.
Let cool for 15 minutes after removing from oven.
This dessert takes about five minutes to throw together, and the oven does the rest for you. When it’s finished baking, be sure to let it cool for at least 15 minutes to let the frangipane set up a little, and if you’d like, serve it with some vanilla ice cream and whipped cream for an extra special sweet tooth fix. I hope you enjoy this as much as we did, and be sure to snap some photos and share in the comments because it is too pretty and too easy not to make.
