Fruit Galette with Frangipane

fruit galette recipeFruit Galette with Frangipane

Depending on what we find in the market, this can be filled with berries, cherries, apricots, or a combination of cherries and apricots.

Pâte Brisée Sucrée

1 stick plus 1 tablespoon unsalted butter, very well chilled
1 ¾ cups all-purpose flour
¼ cup sugar
¼ teaspoon salt
1 large egg, plus 1 large egg yolk, very well chilled
1 to 2 tablespoons ice water

Frangipane (Almond Cream)

1/2 stick (4 tablespoons) unsalted butter, softened
½ cup (4 ounces) almond paste
2 tablespoons sugar
2 tablespoons all-purpose flour
1 large egg, at room temperature
½ teaspoon pure vanilla extract or eau-de-vie, optional
2 to 3 pints berries, such as blueberries, strawberries, raspberries, blackberries, or pitted cherries, or halved apricots, or a combination
1 tablespoon melted unsalted butter
Sanding sugar, granulated sugar, or pulverized amaretti cookies
About ½ cup red currant or apricot jelly or jam
Softly whipped cream, or compatibly-flavored ice cream, gelato, or sorbet, optional

Prepare the pie crust. Cut the butter into quarters lengthwise, then cut across into small cubes.

Combine the flour, sugar, and salt in food processor. Pulse a time or two to combine. Scatter the butter over the flour mixture and combine again with a minimum of pulses, until the mixture resembles pea gravel. Scrape up flour from the bottom, if any sticks there, and pulse just enough to combine it. Lightly whisk the egg and yolk, and pour into the dough. Pulse two or three times more. Add the water about ½ tablespoon at a time, pulsing to combine after each addition. Stop adding water when the dough forms itself into a ball. Transfer the dough to a floured work surface and press into a ½-inch thick disk. Wrap in plastic and chill for at least 2 hours, and up to overnight.

Beat the frangipane ingredients together with a mixer or wooden spoon, starting with the butter, almond paste, and sugar. When combined, add the other ingredients and beat until smooth and fluffy. Reserve. (Frangipane keeps for several days, refrigerated.)

Preheat the oven to 400°F. If you have a pizza stone, place it in the middle of the oven as you turn it on. Cover a cookie sheet or an upside-down baking sheet with parchment paper.

Roll out the galette pastry into a circle of 13 to 14 inches. The circle doesn’t need to be perfect in shape, but trim any especially raggedly edges. Refrigerate it for another 10 minutes, to let the dough relax again.

Transfer the galette pastry to the cookie sheet. Spread it with the frangipane, but leave a 1 1/2 –inch border uncovered. Arrange the berries over the frangipane.

Fold the border of dough up over the edge of the berries, crimping it at several-inch intervals to create a rim over the fruit. The center should be uncovered. Brush the edge with the melted butter, then sprinkle the edge and the fruit with sanding sugar.

Bake for about 40 minutes, until the crust is nicely brown. Slide the tart off the parchment onto a backing rack, and cool for at least 20 minutes. While the tart cools, melt the jelly in a small saucepan. Brush lightly over the fruit as a glaze. Serve sliced, topped if you wish, with whipped cream.

From New Mexico cookbook authors Bill and Cheryl Jamison, www.cookingwiththejamisons.com

For more Opera Tailgating Recipes, see the full Oscar Wilde-inspired menu here.


Print pagePDF pageEmail page
Bookmark the permalink.

Comments are closed