Rhubarb Galette with Frangipane
Ingredients
The rhubarb
-
¾
lb
rhubarb stalks
-
¼ to ⅓
cup
sugar
-
1
zest
orange
The pastry
-
2½
cups
all-purpose flour
-
2
tablespoons
sugar
-
½
teaspoon
kosher or table salt
-
2
sticks
unsalted butter
-
½
cup + 2
tablespoons ice water
The frangipane
-
½
cup
almond flour or finely ground almonds
-
2
tablespoons
sugar
-
pinch
salt
-
2
tablespoons
butter at room temperature
-
1
egg
small if possible
-
2
teaspoons
vanilla, rum, brandy or bourbon
For assembly and serving
-
2
tablespoons
melted butter
-
1 to 2
tablespoons
sugar for sprinkling
-
to taste
vanilla ice cream or lightly sweetened whipped cream
Instructions
- Preheat the oven to 400ºF and prepare the rhubarb by tossing it with sugar and orange zest.
- Make the pastry by pulsing flour, sugar, and salt in a food processor, then adding butter and pulsing until pea-sized.
- Add ice water and pulse until the mixture is crumbly but holds together when pinched.
- Divide the dough, shape one half into a round, and freeze for later use.
- Roll out the remaining dough into a 12- to 13-inch round and transfer to a lined sheet pan.
- Make the frangipane by blending almond flour, sugar, salt, butter, egg, and vanilla in the food processor until smooth.
- Spread the frangipane onto the dough, leaving a border, and top with rhubarb and juices.
- Fold the dough edge over the filling to create a rustic enclosure, then brush with melted butter and sprinkle with sugar.
- Bake for 35 to 40 minutes until golden, then cool slightly before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
34g
Total protein
4g
Sodium
200mg
Cholesterol
40mg
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