Mixed Berry Galette
Ingredients
The pastry
-
1 ¼
cups
all-purpose flour
-
1
tablespoon
sugar
-
¼
teaspoon
salt
-
8
tablespoons
cold, cubed butter
-
¼
cup + 1
tablespoon ice water
The frangipane
-
½
cup
almond flour
-
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
-
1
lb.
berries (about 3 cups)
-
2
tablespoons
melted butter
-
1 to 2
tablespoons
sugar (turbinado is nice)
-
to serve
vanilla ice cream or homemade whipped cream
Instructions
- Preheat the oven to 400ºF and prepare a baking sheet.
- In a food processor, combine flour, sugar, and salt, then add butter and pulse until mixture resembles peas.
- Add ice water and pulse until crumbly but holds together.
- Transfer the dough to a tea towel, gather the corners, and shape into a disk. Chill in the fridge.
- In the same food processor, combine almond flour, sugar, salt, butter, egg, and vanilla or alcohol, and purée until smooth.
- Roll out the dough into a 12- or 13-inch round on a floured surface and transfer to the baking sheet.
- Spread the frangipane in the center of the dough, leaving a 1- to 2-inch border, then top with berries.
- Fold the dough edges towards the center to create a rustic enclosure, brush with melted butter, and sprinkle with sugar.
- Refrigerate the galette for 30 minutes if possible.
- Bake for 35 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
150mg
Cholesterol
40mg
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