I don’t know about you, but I love frangipane, or almond cream. Found in the filling of almond croissants it is made of ground almonds and sugar and butter and is amazing! When I saw a recipe for an Apricot Frangipane Galette I was inspired and made a couple of substitutions to fit my cupboard and pallet. Feel free to use whatever fruit you have on hand, this galette is great with most!
Strawberry Frangipane Galette (serves 8)
- 1 cup plus 1 tbsp all purpose flour
- ¼ cup almond flour
- 1/2 tsp kosher salt
- 2 tbsp sugar
- 9 tbsp cold butter, cut into tablespoons
- 1 tbsp vanilla extract
- 3 tbsp ice water
- ½ cup almond flour
- ¼ cup confectioner’s sugar
- 4 tbsp butter, room temperature
- 1 egg, separated
- ½ tsp almond extract
- pinch of kosher salt
- 3 cups strawberries, hulled and sliced
- 2 tbsp sugar
- 1/2 tsp lemon juice
Mix together the flour, almond flour, salt, sugar, and butter with a hand mixer on low speed until you get crumbles. Add in the vanilla extract and water. Mix for another minute until the dough comes together or just use your hands to form it into a disc. Wrap with plastic wrap and refrigerate for an hour.
For the frangipane, beat the almond flour, sugar, butter, egg yolk, and vanilla extract until smooth. Refrigerate until you are ready to assemble the galette.
Preheat oven to 450 degrees.
Mix the strawberries with the lemon juice and sugar.
Line a baking pan with a silpat or parchment paper.
On a floured surface (or confectioner’s sugar) roll out the dough to an 11 inch circle. Place on the baking sheet and spread the frangipane over it. Place the strawberries on top. Fold over the edges of the crust so as to contain the fruit.
Whisk the egg white until foamy and spread over the galette.
Bake the galette for 30 minutes. The pastry should turn a nice golden brown on the edges. Serve alongside whipped cream or vanilla ice cream.