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Perfect Fresh Blueberry Galette with Almond Frangipane Filling

fresh blueberry galette - featured image
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A rustic yet elegant blueberry galette featuring a flaky crust, creamy almond frangipane, and fresh blueberries. Perfect for any occasion and easy to make at home.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3 to 5 tablespoons ice water
  • 2 tablespoons plain yogurt (optional)
  • 1/2 cup (115g) unsalted butter, softened (for frangipane)
  • 1/2 cup (100g) granulated sugar (for frangipane)
  • 3/4 cup (75g) ground almonds (almond meal)
  • 1 large egg (room temperature)
  • 1/2 teaspoon almond extract
  • 1 tablespoon all-purpose flour (for frangipane)
  • 2 cups (about 300g) fresh blueberries
  • 2 tablespoons granulated sugar (for blueberry topping)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon all-purpose flour or cornstarch (to thicken berry juices)
  • 1 beaten egg (for egg wash)
  • 1 tablespoon turbinado sugar or coarse sugar

Instructions

  1. Make the Pastry Dough (15-20 minutes): In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and pulse in a food processor or cut in by hand until mixture resembles coarse crumbs. Slowly add ice water, 3 tablespoons at a time, tossing with a fork until dough holds together. Mix in yogurt if using. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Almond Frangipane (10 minutes): Cream softened butter and sugar until light and fluffy. Beat in egg and almond extract. Fold in ground almonds and flour. Set aside.
  3. Prepare the Blueberry Filling (5 minutes): Toss fresh blueberries with sugar, lemon zest, lemon juice, and flour or cornstarch.
  4. Roll Out the Dough (10 minutes): On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to a parchment-lined baking sheet.
  5. Assemble the Galette (5 minutes): Spread almond frangipane evenly over dough, leaving a 2-inch border. Spoon blueberry mixture on top.
  6. Fold the Edges (5 minutes): Fold dough edges over filling, pleating to form a rustic edge, leaving center open.
  7. Apply Egg Wash and Sugar (2 minutes): Brush dough edges with beaten egg and sprinkle with turbinado sugar.
  8. Bake (35-40 minutes): Bake at 375°F (190°C) until crust is golden and blueberry filling bubbles. Tent with foil if browning too fast.
  9. Cool and Serve (15 minutes): Let galette cool on baking sheet before slicing to allow filling to set.

Notes

Keep butter cold to ensure flaky crust. Chill dough for at least 30 minutes before rolling. Use fresh, firm blueberries to avoid watery filling. Tent galette with foil if browning too quickly. Let cool before slicing for cleaner cuts. Can substitute gluten-free flour and vegan butter for dietary adaptations.

Nutrition

Keywords: blueberry galette, almond frangipane, fresh blueberries, rustic dessert, easy galette recipe, flaky crust, fruit tart

Find it online: https://lirafood.com/perfect-fresh-blueberry-galette-recipe-easy-almond-frangipane-filling-tutorial/