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Strawberry Blueberry Galatte with Frangipane
Not quite a pie or a tart, this rustic free-form traditional French pastry, filled with fresh berries and luscious frangipane, tastes as though it came straight from Paris!
Galettes are a great baking fix when you are short on time. They aren’t quite a pie or a tart, but have the fruits and crust you might expect in one, while also incorporating many of the delicious flavors and textures you will find in French pastry. This Strawberry Blueberry Galette has a luscious layer of frangipane surrounding and cushioning the berries. One bite will have you daydreaming of outdoor patisseries in Paris with fresh-brewed coffee and delicious pastries.
What Is a Galette?
A galette is a French pastry similar to a tart or a pie, except it is more rustic looking and free-form as compared to being baked in a pan. Italy has a similar pastry, known as a crostata.
A galette is essentially pastry dough wrapped over a filling made from fruit, sugar, and butter. When making this favorite French pastry, a layer of frangipane is also popularly used with the filling. This free-form pie-like pastry doesn’t require a special pan — just a nice flat surface for baking.
In addition to the hint of almond in the softly textured frangipane, this strawberry and blueberry galette is wrapped in a deliciously flaky, buttery sweet shortcrust. The crust is literally a pastry treat all by itself, baked to a golden brown, and topped with a crust of turbinado sugar.
Be sure to make the pastry dough ahead of time so it has a chance to chill and rest in the refrigerator for at least an hour before assembling the galette for baking.
How to Prevent A Soggy Bottom
Because you can’t blind-bake a galette crust to prevent the fruit’s juices from making the crust soggy, there are several things that can be done to help prevent this: 1) brush the galette crust with egg white, 2) make a layer of crushed cookies or cake crumbs, spread a little jam thinned with water to coat the uncooked crust, or 3) my favorite method – spread a layer of frangipane before layering the fruit on the uncooked crust.
This recipe is pretty versatile and you should feel free to experiment with your fruits and berries of choice. The recipe would work nicely with sliced rhubarb, peaches, apples, or raspberries and blackberries.
The first step in making a sweet galette (as compared to a savory galette) is to prepare a recipe of Sweet Shortcrust Pastry dough. I’ve got a delicious recipe, tried and tested on multiple occasions, for a delicious Sweet Shortcrust Pastry that works perfectly with this galette. Click this link to get my Sweet Shortcrust Pastry recipe, along with a video where I show you step-by-step the process for making one of the flakiest and delicately sweet pastry crusts you’ll ever want to try.
Once you’ve prepared your pastry dough, you’ll want to put it in the refrigerator to chill while you make the frangipane and prepare your fruits for the filling. The ingredients for the frangipane are simple and consist of unsalted butter, granulated sugar, eggs, and almond meal.
Cream together the butter and sugar in the bowl of a stand mixer and then gradually add the eggs and almond meal, alternating between the two until all of the ingredients have been added.
Next, you roll out the chilled shortcrust pastry dough, spread a generous layer of frangipane on the center of the dough making sure to leave a 2-inch border of pastry uncovered. Lay the strawberries onto the frangipane and then sprinkle the blueberries on top of and between the strawberries. Sprinkle turbinado sugar over the fruits and then fold the border of the pastry dough up and over the fruit filling, pinching and crimping the dough so it will hold its circular shape and cradle the fruit as it bakes.
If you are feeling particularly creative and have some time, you can cut shapes out of the leftover pastry dough and press them onto the border of the galette for some additional decorations. Coat the pastry border (and decorations, if using) with egg wash, and sprinkle turbinado sugar over everything.
Next… and this is IMPORTANT! Put the galette into the refrigerator to chill for 15-30 minutes.
If you skip this step, the frangipane and pastry dough will be too soft and your galette will melt and flatten when placed in the oven and exposed to the heat. Trust me… I know this from personal experience!!
Once you have let the uncooked assembled galette chill for a bit, put it into the oven to bake for 30-40 minutes, scatter toasted almond slices over the top of the baked galette, and serve warm with your favorite topping (a.k.a. ice cream!).
Here’s a quick video showing you how easy it is to make this delicious Strawberry Blueberry Galette, along with some other helpful tips and tricks:
Servings:
10
Prep Time:
20 minutes
Cook Time:
40 minutes
Difficulty:
Easy
About this Recipe
By: Tess
Galettes are a great baking fix when you are short on time. Not quite a pie or a tart, rustic in appearance, free-form, with no baking pan required, and consisting of fresh fruit and heavenly French pastry… what’s not to like? This Strawberry Blueberry Galette has a luscious layer of frangipane surrounding and cushioning the fresh berries.
Ingredients
Pastry Shell
- 1 quantity of Sweet Shortcrust Pastry (see recipe here)
Frangipane
- ½ cup (1 stick/100g/3½ oz) unsalted butter at room temperature
- ½ cup (100g/3½ oz) caster (superfine) or granulated sugar
- 2 large eggs (100g/3½ oz) beaten
- 1 cup (100g/3½ oz) ground almonds (almond meal)
Fruit Filling and to Garnish
-
1 cup strawberries, halved or quartered, depending on size
-
1 cup blueberries
-
3 tablespoons turbinado (coarse) sugar
-
1 egg yolk
-
¼ cup (20g/¾ oz) sliced almonds, toasted
-
Fresh mint leaves for garnish if desired
Notes and Tips
Frangipane: The frangipane can be made ahead of time and kept in the refrigerator in an airtight container until needed. Bring it back to room temperature before using, since spreading hard frangipane over a delicate pastry shell or dough can cause it to break or tear.
Step by Step Instructions
Step 1
Make Sweet Shortcrust Pastry dough (see separate recipe here). There is no need to put it in a tart pan or blind bake; simply flatten the pastry dough and wrap it in plastic wrap, then put it in the refrigerator until ready to use.
Step 2
Prepare frangipane: place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together until they are completely smooth and combined. With the mixer running, add a little of the egg and then a spoonful of the almond meal. Repeat this sequence until all of the eggs and almond meal have been added, giving it a final mix until everything has been blended together.
Step 3
Wash, dry, and prepare the fruit.
Step 4
Preheat the oven to 400°F.
Step 5
Roll the chilled dough out to between ⅛ – ¼ inch thickness on a piece of parchment paper. You can trim the edges to make them neater or leave as they are for a more rustic appearance. Reserve extra pastry dough for decorating the border, if desired. Add a generous amount of frangipane to the center of the rolled pastry dough and spread it out evenly, leaving a 2-inch border of pastry uncovered.
Step 6
Transfer the pastry on the parchment paper to a baking sheet and then proceed to the remaining steps.
Step 7
Lay the strawberries onto the frangipane in a pattern of your choice or scatter randomly. Sprinkle the blueberries on top of and between the strawberries.
Step 8
When all of the frangipane has been covered, sprinkle most of the turbinado sugar over the fruit, reserving 1-2 tablespoons to garnish the pastry crust before baking.
Step 9
Lift the pastry border up and over the outer layers of the fruit. Do not cut the pastry border, but rather crimp and fold it over the fruit and frangipane. You can add more detailed decoration to the pastry border if you like, using the extra pastry dough to cut out small shapes that can be brushed with egg wash and pressed onto the pastry shell.
Step 10
Add hot water to the egg yolk, whisk together and brush the top of the pastry border evenly with it. Sprinkle the remaining turbinado sugar over the crust.
Step 11
Once the galette is fully assembled, place it in the refrigerator on the baking sheet and chill for 15-30 minutes. If you skip this step, the frangipane and pastry dough will be too soft and your galette will melt and flatten when placed in the oven and exposed to the heat.
Step 12
Remove the galette from the refrigerator and place it (on the baking sheet) into the preheated oven.
Step 13
Bake for 30-40 minutes, until the pastry is golden and crisp, the fruit has softened, and the frangipane is cooked through.
Step 14
Scatter the toasted almond slices over the finished galette. Serve warm or cold with whipped cream, creme fraiche, or vanilla ice cream.
Step 15
Garnish with fresh mint leaves, if desired.
Additional Comments:
Can I use frozen fruit instead of fresh for a galette? Yes. When making galettes you can use either fresh or frozen fruit. If you are using frozen, do not thaw it before assembling the galette for baking. You want your fruit to be frozen when it goes into the oven. You may need to add a few extra minutes of baking time, but other than that prepare the recipe the same way.
EQUIPMENT NEEDED:
Rolling pin
Baking sheet
Pastry/cookie cutters, if decorating the pastry border
Stand mixer
Whisk
Pastry brush
Strawberry Blueberry Galette with Frangipane Recipe Card
- Prep Time: 20 min.
- Cook Time: 40 min.
- Total Time: 1 hr.
- Yield: 10 1x
Description
Galettes are a great baking fix when you are short on time. They aren’t quite a pie or a tart, but have the fruits and crust you might expect in one, while also incorporating many of the delicious flavors and textures you will find in French pastry. This Strawberry and Blueberry Galette has a luscious layer of frangipane surrounding and cushioning the berries. One bite will have you daydreaming of outdoor patisseries in Paris with fresh-brewed coffee and delicious pastries.
Ingredients
Pastry:
1 quantity of Sweet Shortcrust Pastry (see recipe here)
Frangipane:
½ cup (1 stick/100g/3½ oz) unsalted butter at room temperature
½ cup (100g/3½ oz) caster (superfine) or granulated sugar
2 large eggs (100g/3½ oz) beaten
1 cup (100g/3½ oz) ground almonds (almond meal)
Filling & to garnish:
1 cup strawberries, halved or quartered, depending on size
1 cup blueberries
3 tablespoons turbinado (coarse) sugar
1 egg yolk
¼ cup (20g/¾ oz) sliced almonds, toasted
Fresh mint leaves for garnish, if desired.
Instructions
1. Make Sweet Shortcrust Pastry dough (see separate recipe here). There is no need to put it in a tart pan or blind bake; simply flatten the pastry dough and wrap it in plastic wrap, then put it in the refrigerator until ready to use.
2. Prepare frangipane: place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together until they are completely smooth and combined. With the mixer running, add a little of the egg and then a spoonful of the almond meal. Repeat this sequence until all of the eggs and almond meal have been added, giving it a final mix until everything has been blended together.
3. Wash, dry, and prepare the fruit.
4. Preheat the oven to 400°F.
5. Roll the chilled dough out to between ⅛ – ¼ inch thickness on a piece of parchment paper. You can trim the edges to make them neater or leave as they are for a more rustic appearance. Reserve extra pastry dough for decorating the border, if desired. Add a generous amount of frangipane to the center of the rolled pastry dough and spread it out evenly, leaving a 2-inch border of pastry uncovered.
6. Transfer the pastry on the parchment paper to a baking sheet and then proceed to the remaining steps.
7. Lay the strawberries onto the frangipane in a pattern of your choice or scatter randomly. Sprinkle the blueberries on top of and between the strawberries.
8. When all of the frangipane has been covered, sprinkle most of the turbinado sugar over the fruit, reserving 1-2 tablespoons to garnish the pastry crust before baking.
9. Lift the pastry border up and over the outer layers of the fruit. Do not cut the pastry border, but rather crimp and fold it over the fruit and frangipane. You can add more detailed decoration to the pastry border if you like, using the extra pastry dough to cut out small shapes that can be brushed with egg wash and pressed onto the pastry shell.
10. Add hot water to the egg yolk, whisk together and brush the top of the pastry border evenly with it. Sprinkle the remaining turbinado sugar over the crust.
11. Once the galette is fully assembled, place it in the refrigerator on the baking sheet and chill for 15-30 minutes. If you skip this step, the frangipane and pastry dough will be too soft and your galette will melt and flatten when placed in the oven and exposed to the heat.
12. Remove the galette from the refrigerator and place it (on the baking sheet) into the preheated oven.
13. Bake for 30-40 minutes, until the pastry is golden and crisp, the fruit has softened, and the frangipane is cooked through.
14. Scatter the toasted almond slices over the finished galette. Serve warm or cold with whipped cream, cream fraiche, or vanilla ice cream.
Garnish with fresh mint leaves, if desired.
Notes
Frangipane: The frangipane can be made ahead of time and kept in the refrigerator in an airtight container until needed. Bring it back to room temperature before using, since spreading hard frangipane over a delicate pastry shell or dough can cause it to break or tear.
Can I use frozen fruit instead of fresh for a galette?: When making galettes you can use either fresh or frozen fruit. If you are using frozen, do not thaw it before assembling the galette for baking. You want your fruit to be frozen when it goes into the oven. You may need to add a few extra minutes of baking time, but other than that prepare the recipe the same way.
EQUIPMENT NEEDED:
Rolling pin
Baking sheet
Pastry/cookie cutters, if decorating the pastry border
Stand mixer
Whisk
Pastry brush
- Category: Pastry
- Method: Baking
- Cuisine: French
Keywords: galette, tart, frangipane
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