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.
1 quantity of Sweet Shortcrust Pastry (see recipe here)
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.
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.
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.
Pastry/cookie cutters, if decorating the pastry border
- Category: Pastry
- Method: Baking
- Cuisine: French
Keywords: galette, tart, frangipane