Description
Delectable French-inspired *Frangipane Pastry Cream Galette* marries almond cream’s richness with buttery pastry’s delicate layers. Rustic elegance meets sweet indulgence, inviting you to savor each sublime, golden-edged bite of this irresistible continental treat.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1 cup (100g) almond flour
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 1/2 cups (190g) all-purpose flour
- 2/3 cups fresh fruit (such as sliced peaches, pears, or berries)
Flavoring Ingredients:
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
Egg and Liquid Ingredients:
- 1/4 cup (60 milliliters) ice water (plus more if needed)
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar (for sprinkling)
- 1/2 cup (115 grams) unsalted butter, cold and cubed
Instructions
- Create the foundation for the galette by combining flour, sugar, and salt in a spacious mixing vessel, ensuring thorough integration of dry ingredients.
- Incorporate cold butter into the flour mixture using fingertips or a pastry cutter, working until the texture resembles irregular, coarse crumbs with minimal large butter chunks.
- Introduce ice water gradually, one tablespoon at a time, gently folding and pressing the dough until it cohesively binds without becoming overly wet or sticky.
- Compress the dough into a uniform disk, encase completely in plastic wrap, and refrigerate for a minimum of 60 minutes to allow gluten relaxation and butter solidification.
- Cream butter and sugar in a separate bowl until the mixture transforms into a light, voluminous consistency with a pale, airy appearance.
- Seamlessly blend almond flour, eggs, almond extract, and vanilla extract into the butter mixture, stirring until a smooth, homogeneous frangipane cream develops.
- Warm the oven to 375°F (190°C), preparing a parchment-lined baking sheet for the galette’s assembly.
- Roll the chilled dough on a lightly floured surface into a circular shape approximately 12 inches in diameter, maintaining an even thickness throughout.
- Carefully transfer the rolled dough onto the prepared baking sheet, then spread the frangipane cream evenly across the surface, maintaining a clear 2-inch perimeter.
- Artfully arrange selected fruits atop the frangipane cream, creating an aesthetically pleasing pattern.
- Delicately fold the exposed dough edges inward, overlapping and pleating to create a rustic border that encases the fruit and cream.
- Brush the exposed dough with beaten egg, then sprinkle with a light dusting of sugar to enhance browning and add subtle sweetness.
- Bake in the preheated oven for 40-45 minutes, monitoring until the crust achieves a deep golden-brown hue and the fruit begins to bubble and caramelize.
- Remove from the oven and allow the galette to rest and cool slightly, permitting the filling to set before serving.
Notes
- Chill the dough thoroughly to ensure a flaky, tender crust that doesn’t shrink during baking.
- Use cold butter and handle the dough minimally to prevent tough pastry texture.
- Experiment with seasonal fruits like peaches, berries, or plums for varied flavor profiles.
- For a gluten-free version, substitute all-purpose flour with a blend of almond and gluten-free flour mix.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 14g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg