Mixed Berry Frangipane Galette
A beautifully rustic galette layered with frangipane and fresh or frozen mixed berries, all wrapped in a golden, buttery pastry. Plan ahead to allow the dough 1 hour to chill!
* 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.
Notes
Tried this recipe?Mention @PumpkinandPavlova or tag #pumpkinandpavlova!
