If you love the flavours of an almond croissant, you’ll swoon over this mixed berry frangipane galette. Made with my favourite flaky pie crust, an easy homemade frangipane, and piles of bright, juicy berries — fresh or frozen! This rustic dessert is perfect for entertaining.
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I don’t quite know how the expression “easy-as-pie” came about, but I have to assume it was coined by someone who has never baked a pie! 😂 Pies are delicious, but man are they a lot of work. Rolling, shaping, cutting, crimping…it’s a full-on production. That’s where galettes come in!
Often dubbed “the lazy baker’s pie,” a galette is a free-form, French version of a pie that’s baked on a tray. It’s meant to look homemade and a little rough around the edges, which is part of the charm. If you’re intimidated by making a traditional pie, then a galette is a great place to start.
This was actually my first foray into galette-making, and let me tell you — the moment that buttery, almond-y smell started wafting from the kitchen, I knew I was onto something good. I tend to bake with fresh berries, but they’re not always the most economical, so I wanted to make a galette recipe that worked just as well with frozen berries. The frangipane (French almond pastry cream) seemed like a natural addition to an already-French dessert. Plus…I just really love almonds.
Why You’ll Love This Galette
Ingredients & Substitutions
This galette has three different components: the pastry, the frangipane, and the berry filling. While the list of ingredients might look long, there’s a lot of overlap, and nothing particularly unusual — other than almond meal and almond extract, which you can easily find at most supermarkets.
For the galette pastry
- Plain flour: plain flour/all-purpose flour is ideal because its medium protein content (typically around 9-11%) develops just enough gluten to hold the dough together, while still producing a tender, flaky pie crust. You can use pastry flour if you like, but it will make your dough more delicate to handle. Steer clear of higher protein flours, like bread flour (around 12-14% protein), which will make your crust tough.
- COLD cubed butter: very cold butter is essential for creating flaky layers. I like to cut my butter into small cubes, then pop it in the freezer for about 15 minutes before starting my crust. Use unsalted butter if you have it, otherwise you can use salted butter and simply omit the added salt in the recipe.
- Sugar: I like to add a little bit of sugar when making sweet galettes. It helps with browning in addition to adding a touch of sweetness. Any white sugar is fine, or you can leave it out for a more neutral-tasting crust.
- Salt: a little bit of salt goes a long way.
- Vinegar: no, this won’t make your crust taste like vinegar! It’s an old-school trick to slow the development of gluten, producing an extra flaky crust and a dough that’s more tender, pliable and easy to work with. I use apple cider vinegar but you can also use white vinegar. I’ve heard vodka has the same effect, but I’ve yet to put this to the test.
- Ice water: keep your water super cold to prevent the butter from softening or melting and add it gradually, just until the dough holds together.
- Egg wash — for colour and shine. Substitute with milk, cream, or melted butter.
- Coarse sugar (optional): sprinkle over the unbaked crust for a little extra crunch and a sparkly appearance. Any coarse sugar such as Demerara sugar or raw sugar will work.
- Flaked almonds (optional): scatter on top for a pretty finish!
For the frangipane
- Unsalted butter: allow it to soften to room temperature first.
- Sugar: caster sugar is best as the small crystals dissolve easily. Use granulated if it’s all you have.
- Egg binds the frangipane together and helps it to set into a custard-y filling when baked. Use one large (50-55g), room temperature egg.
- Almond extract — enhances the almond flavour. Many frangipane recipes skip this, relying on the almond meal alone, but I find this makes a big difference.
- Almond meal — the key ingredient in frangipane! While almond meal and almond flour aren’t exactly the same thing, you can use them interchangeably here.
- Plain flour: adds structure and helps to absorb excess moisture. Frangipane should be paste-like in consistency, rather than liquidy.
- Salt: only a pinch is needed to enhance the flavours.
For the Berry Filling
- Fresh or frozen berries: you can use whatever combination of berries your heart desires! I’ve opted for a frozen mix of blackberries, blueberries, strawberries, and raspberries. No need to defrost first.
- Granulated sugar sweetens the filling and helps to balance the tang of the berries.
- Cornflour (AKA cornstarch) helps to thicken the juices from the berries as they cook, preventing a soggy crust (especially important when using frozen berries).
- Vanilla extract — a classic complement to berries and almond. Alternatively, you could try a splash of bourbon or rum.
How to Make a Mixed Berry Frangipane Galette
Make the galette dough
1. Cut butter into flour – In a large mixing bowl, add the flour, sugar, and salt, then stir to combine. Add the cold, cubed butter and cut it into the flour using a pastry cutter, a fork, or by lightly rubbing it between your thumb and fingertips. Work quickly to keep the butter cold, and stop when the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining.
2. Add the liquid – Add the vinegar, then add the ice water 1 tbsp at a time. Mix between each addition, and continue adding water until it forms a shaggy, crumbly-looking dough. Grab a small piece and squeeze it between your fingertips; if it holds together rather than crumbling apart, you don’t need to add any more water!
3. Bring it together – Tip the dough out onto a lightly-floured work surface. Gather it into a ball before flattening into a disc. It’s normal for it to look a little rough at this stage, with a few dry patches and visible pieces of butter.
4. Chill – Wrap the dough tightly in cling film and chill for at least 1 hour before assembling your galette. If making ahead, you can leave the dough in the refrigerator like this for up to 3 days.
Make the frangipane
1. Cream the butter and sugar – Using a handheld mixer or stand mixer, cream the butter and sugar together until pale and creamy, about 1 minute.
2. Add the remaining wet ingredients – Beat in the egg and almond extract until smooth and combined. The mixture might look a little grainy or curdled at first, which is normal. Scrape down the sides of the bowl as needed.
3. Add the dry ingredients – Beat in the almond meal, flour, and a pinch of salt until just combined. The mixture should have a paste-like consistency with a slight graininess from the almond. The frangipane is ready to use straight away, or it can be stored, covered, in the refrigerator for up to 1 week.
Assemble the galette
1. Prep – Preheat your oven to 200°C (180°C fan/400°F) and line a large baking sheet with parchment paper. My baking sheet is 15 x 10 inches, if you don’t have one that’s large enough, you could also you a pizza pan.
2. Roll out the dough – Lightly flour your work surface and rolling pin. Unwrap the chilled dough and roll it into a circle about 0.3 cm (1/8 in) thick, turning the dough occasionally to prevent sticking. Don’t worry about it looking perfect! Transfer to the parchment lined baking sheet. If the dough has gotten soft, you may need to pop it back in the fridge for a few minutes (or it will be tricky to spread the frangipane).
3. Spread the frangipane – Spoon about a half cup of the frangipane onto the centre of the rolled-out dough. Spread it out into an even layer, leaving a 5-7 cm (2-3 in) gap around the edges.
4. Add the berries and fold the edges – In a mixing bowl, toss the berries with the sugar, cornflour, and vanilla extract. Place about 3/4 of the berries onto the frangipane, then fold the edges of the dough up around the filling to form the galette. Pile the remaining berries into the exposed centre. If time allows, chill the assembled galette for 15 minutes to help it hold its shape in the oven.
5. Finishing touches – Brush the edges of the galette with egg wash, sprinkle generously with coarse sugar, and finish with a scattering of flaked almonds — you might need to press these onto the pastry to make them stick.
6. Bake – Place on the middle rack and bake for 35-45 minutes. Bake times will vary by oven, but you’ll know it’s done when the pastry is golden brown, the berry juices are bubbling up, and the frangipane looks puffed and set (it shouldn’t look wet). If the edges brown too quickly, tent the galette with foil and continue baking until the filling is set. Let cool for at least 10 minutes before slicing. Serve warm or at room temperature with a scoop of vanilla ice cream!
Tips for Success
- Keep it cold: The number one tip for flaky pastry is to keep everything cold, from the butter to the water (and even your hands). If the dough starts to feel soft or sticky at any point, pop it back in the fridge for a few minutes before carrying on.
- Get the thickness right: Because galettes are free-form, the pastry needs enough structure to support itself. Roll it too thin, and it may tear or collapse; roll it too thick and it will bake up doughy rather than light and flaky. Aim for around 0.3 cm or 1/8 inch for the perfect crust!
- Don’t overfill it: If you’ve had a little taste of the frangipane, you might be tempted to slather it all on. But remember: frangipane puffs up when it’s baked. Too much, and it won’t have room to expand, stretching the pastry thin and possibly causing it to tear. A thin layer (about half a cup) is all you need.
- Don’t try to make it perfect: Oof, this is a tough one for a perfectionist like myself. But galettes are meant to look a little rough. Don’t worry if the edges tear a bit when you roll out your dough. Besides, the more you handle your pastry, the tougher it will become, so imperfect is actually better (in this case, anyways 😉).
Mixed Berry Frangipane Galette
* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.
Equipment
- hand mixer or stand mixer with the whisk attachment
- large baking sheet
- rolling pin
- pastry brush
Ingredients
For the galette crust
- 160 g (1 ¼ cups) plain flour, spooned and levelled if using cups
- 110 g (about 8 tbsp or ½ cup) cold butter, cut into small cubes
- 1 tbsp granulated sugar
- ¼ tsp salt, omit if using salted butter
- 1 tsp apple cider vinegar, or white vinegar
- 45-75 ml (3-5 tbsp) ice water
- flaked almonds, for garnish (optional)
- coarse sugar, for sprinkling (optional)
- egg wash
For the frangipane (almond cream)
- 60 g (¼ cup) unsalted butter, softened
- 55 g (¼ cup) caster sugar, or granulated sugar
- 1 egg, room temperature
- ½ tsp almond extract
- 50 g (⅖ cup) almond meal, or almond flour
- 1 tbsp plain flour
- pinch of salt
For the berry filling
- 350 g (12 oz) fresh or frozen berries, don't defrost if using frozen
- 55 g (¼ cup) granulated sugar
- 2 tsp cornflour (AKA cornstarch)
- ½ tsp vanilla extract
Instructions
Make the galette dough
- In a large mixing bowl, combine the flour, sugar, and salt. Using a pastry cutter, a fork, or your fingers (this is what I do), work the butter into the flour until it resembles coarse crumbs, with some pea-sized pieces of butter remaining.
- Add the vinegar, then the ice water 1 tbsp at a time until the dough comes together. If the crumbs stick together when you squeeze them between your fingers, then you've added enough water. Be careful not to add too much water or the dough will be sticky and difficult to work with.
- Transfer the dough onto a lightly-floured work surface and bring it together with your hands to form a rough ball. It will not be smooth — DO NOT knead the dough.
- Flatten into a disc and wrap tightly in cling film. Refrigerate the dough for at least 1 hour and up to 3 days.
Make the frangipane
- In a mixing bowl, beat together the butter and sugar using a handheld mixer or stand mixer, until creamy (about 1 minute).
- Add the egg and almond extract and beat until combined.
- Lastly, throw in the almond meal and flour. Mix until just incorporated. Cover the frangipane and refrigerate until needed, or for up to one week.
Assemble the galette
- Preheat the oven to 200°C (180°C fan/400°F) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the sugar and cornflour. Add the berries and toss to coat, then stir in the vanilla extract.
- On a lightly floured surface, roll the dough into a rough circle, about 0.3 cm (⅛ in) thick.
- Spread an even layer of the frangipane onto the prepared crust, leaving a 5-7 cm (2-3 in) border around the edges. You probably won't need all of the frangipane (see notes for what to do with leftovers).
- Scatter about ¾ of the berries over the frangipane. Fold the edges of the dough up and over the filling. Pile the remaining berries into the exposed centre.
- Brush the pastry with egg wash, sprinkle generously with coarse sugar, and scatter flaked almonds on top, pressing them lightly into the pastry so they stick.
- Bake on the middle rack for 35-45 minutes until the pastry is golden brown and the filling is bubbling up. The frangipane will puff up as it bakes, and will settle back down as it cools. Let stand for 10 minutes before slicing. Serve with vanilla ice cream, crème fraîche, or a dollop of cream.
In the baking instructions, could you explain how to tent it with foil? I’m notorious for burning pastry edges, and would like to give this a try.
Of course! Take a piece of foil that’s larger than your galette. Fold it down the middle to create a “tent” and place this loosely over the galette. If it doesn’t want to stay in place, crimp it to the edges of the baking sheet in a couple of places, but don’t fully seal it. The idea is to shield the pastry from direct heat, while still allowing hot air to circulate and finish cooking the filling.
If you find your pastry is frequently browning too quickly, you can also try baking on a lower rack. Good luck!