Galette is one of those super versatile easy desserts, with a nice result that you can always bake. You can fill them with the type of fruit you like the most and they’ll always look so nice with a rustic pretty finish look.
In this post I’ll also explain you how to make frangipane to fill the base of your galette. Frangipane is a french cream made with almonds and pastry cream, you can cook it or bake it. In our recipe we will bake it with a layer of berries and plums on the top, in a spiral shape to break a little bit the rustic look from the edges.
Don’t forget to leave me a comment letting me know what do you think about this recipe, and if you have made it at home, please explain me how it turned out : )
Let’s bake!
FRANGIPANE GALETTE WITH PLUMS AND BERRIES
makes 8 servings
· Ingredients ·
Galette:
200 g plain flour
50 g muscovado sugar
a pinch of salt
120 g cold unsalted butter, in dices
60 ml cold wáter
Paint and decorate:
1 large egg
1 tbsp whole milk
laminated almonds, to the taste
muscovado sugar, to the taste
Frangipane:
30 g unsalted butter, at room temperatura
1 large egg
50 g almond flour
50 g muscovado sugar
1 tsp vanilla extract
Fruit filling:
5 sliced plums
fresh or frozen berries, to the taste
1 tbsp muscovado sugar
1 tsbp almond flour
· Step by step ·
Galette:
In a big bowl mix the flour with the sugar and the salt.
Add the cold butter and mix it until you have like a bread crumb texture.
Pour the cold water and mix until you have a consistent dough.
Make a ball with this dough, keep it in the fridge in an airtight container and leave it rest for 1h minimum. Meanwhile you can make the frangipane and fruit filling.
Preheat the oven at 190ºC.
Put some flour on the top of your work surface, with the help of a rolling pin roll out the dough. The thickness must be 3 mm approximately.
Gently, place the dough on an oven tray with some baking paper on the bottom. You can roll up the dough over the rolling pin and then roll it out on the tray.
Fill in the galette with the frangipane, leaving 3 cm approximately on the edges to close it later.
On the top of the frangipane place the fruit as you like, always respecting the edges.
Now is time to close it and shape as you prefer.
In a small bowl beat the egg with the milk.
With the help of a kitchen brush paint the edges, so you will give it a shinny touch and it’ll turn golden brown once it’s inside the oven.
Add the laminated almonds through all the painted edges, so they’ll stick much better.
Put some more muscovado sugar on the edges.
Bake it at 190ºC, with the heat on the bottom and also the grill on, for about 30 minutes. Your galette will be perfect once you see popping out some bubbles around the fruit.
Leave it to cool on a baking rack.
Frangipane:
In a medium bowl mix the butter at room temperature with the egg, almond flour, muscovado sugar and vanilla extract until you have a cream.
Cover the bowl and keep it inside the fridge until you fill the galette dough.
Paint and decorate:
In a medium bowl mix the plums and the berries with the muscovado sugar and almond flour. It may seem not enough quantity, but it is if you mix it well.
Cover the bowl and leave it inside the fridge until you fill the galette.
· Tips ·
If you keep the raw galette dough inside an airtight container in the fridge, you can make it with 3 days beforehand and then you bake it.
When it is already baked, is better to keep it in an airtight container at room temperature up to 3 days maximum.
You can always change the type of fruit depending on the season you are.
Enjoy!
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