Strawberry Frangipane Galette

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!

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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

Almond Frangipane

  • 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.


Berry Crumble Muffins

In honor of the fourth, and summer in general, I made blueberry and strawberry crumble muffins!  I had to substitute skim milk with lemon for the buttermilk in the original recipe, but the end result was still great.  I think the key element is the lemon juice and lemon zest because it enhances the berries’ flavor and freshness.


Berry Crumble Muffins (makes 12)


3/4 cup flour

1/4 teaspoon / pinch of salt

2 tablespoons white sugar

2 tablespoons brown sugar

4 tablespoons salted melted butter

Combine all the ingredients together in a small bowl with a fork until a crumb forms.


2 1/4 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon/ pinch of salt

2 large eggs

2 teaspoons lemon juice

1/2 cup skim milk

1 teaspoon vanilla extract

1 teaspoon lemon zest

1/2 cup salted melted butter

1- 1 1/4 cup strawberries and blueberries (the strawberries should be hulled and quartered)

1/2 cup brown sugar

1/2 cup white sugar

Pre-heat the oven to 400 degrees.  Line a muffin tin.

Combine milk and lemon juice, let stand for at least 5 minutes.

Whisk flour, baking powder, baking soda, and salt together in a medium sized bowl.

Beat eggs in a large bowl.  Add the milk and lemon mixture.  Add in the sugars and mix until combined.  Add vanilla and lemon zest.  Mix in the butter.

Slowly add the dry ingredients.  Stir in the berries.

Scoop batter into muffin tin.  Sprinkle the crumble mixture on top.

Bake for 20-25 minutes.


Chocolate Dipped Strawberries and Oranges

I always forget how delicious and satisfying chocolate dipped fruit is.  Perhaps because when I hear the word “fruit” linked with a dessert I am led to believe that it is healthy and not decadent.  However, these strawberries and oranges were amazing and satisfied my chocolate craving completely.  You can use any tip of fruit you like, but I especially love the orange and chocolate combo.  I then had a lot of fresh strawberries in the fridge, so I decided to use those as well.  Make this for Valentine’s Day coming up or any night of the week because it is so easy!


Chocolate Dipped Strawberries and Oranges

1 1/2 bags of semisweet chocolate

1 orange, peeled and separate into slices

~30 strawberries

salt for sprinkling on top

Place the chocolate in a glass bowl and microwave with 30 second intervals until it is all melted.

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Place parchment paper on a sheet tray.  Dip the fruit in the chocolate and place on the parchment paper.  Sprinkle with salt.  Place in the fridge until the chocolate is set.  Then eat your way into chocolate fruity heaven.