This Blueberry Frangipane Galette is a delicious twist on a traditional dessert that really showcases the fresh, sweet blueberries of summer. It combines almond flavors and a buttery crust to create something truly special.
This recipe tackles crumbly crust, soggy centers, and blueberry juices by chilling dough, using almond flour, and dotting berries with sugar for neat slices.
I love that this recipe solves the issue of soggy crust that often happens with pies. The trick is using semolina, which gives the galette a nice, crunchy base. Plus, it’s so much easier to make than a pie, which is a huge plus for a busy home cook like me.
With just a little prep time of about 10 minutes, and 40 minutes in the oven, you’ll have a warm, lovely galette ready to enjoy. It really allows the fruity and nutty flavors to shine, making it a great dessert for summer get-togethers.
If you love blueberries, then you’ll want to try this Strawberry Shortcake recipe too! It’s another sweet treat that’s perfect for any occasion.
Table of contents
Why You Will Love This Recipe
- Fruity and Nutty Flavor : The blend of fresh summer blueberries and almond flavors creates such a delightful taste. It’s sweet with a little tang and nutty richness that you’ll absolutely enjoy.
- Rustic Presentation : This galette has that charming homemade look. It’s not just about taste; it’s a slice of farm-fresh aesthetics on your table.
- Convenient Prep : With just 10 minutes of prep time, you can whip this up without much hassle. Perfect for when you need a quick yet tasty dessert.
- Easy Storage : You can keep leftovers in the fridge for up to 4 days. It’s just as good the next day, making it a sweet treat you can savor over time.
Easy Blueberry Almond Galette Recipe
- Prep Time: 10 minutes
- Cool Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious Blueberry Almond Galette with a flaky crust and fresh blueberry filling, perfect for dessert or breakfast.
Ingredients
- 3 cups (450g) blueberries, fresh or frozen
- 1/4 cup (50g) sugar, coconut sugar can be substituted
- 3/41/2 teaspoon (3.5g) almond extract, good quality
- 21/2 teaspoons (10ml) lemon juice, fresh preferred
- 1/21/2 teaspoon (1g) ginger, optional
- 21/2 teaspoons (16g) cornstarch, can substitute with equal parts arrowroot
- 1/4 cup (25g) sliced almonds, or use chopped walnuts
- 1/2 cup (113g) unsalted butter, cold
- 1 1/4 cups (160g) all-purpose flour, a gluten-free blend for gluten-free option
- 1/41/2 teaspoon (1.5g) kosher salt
- 2 tablespoons (30ml) chilled water
- 1 egg, room temperature or substitute with applesauce for egg-free
- 1 tablespoon (8g) semolina flour, can double the all-purpose flour if unavailable
- 1 tablespoon (15g) brown sugar, can use white sugar
Instructions
- Prepare the Dough: Start by mixing the unsalted butter, flour, salt, and a bit of water in a bowl until it just comes together. The dough should feel slightly moist and a bit sticky. Wrap the dough in plastic wrap and chill it for at least 30 minutes to achieve a flaky texture later. If the dough is too sticky, sprinkle in a little more flour.
- Roll Out the Dough: Once the dough is chilled, lightly flour your surface and roll it out into a circle about 1/4 inch thick. If it cracks, gently press it back together.
- Prepare the Filling: In a separate bowl, combine the blueberries with the cornstarch and sugar. Mix well to ensure the filling is thick and does not make the crust soggy.
- Layer & Fold: Spread the almond frangipane in the center of the rolled-out dough, then top with the blueberry mixture. Fold the edges of the dough over the filling, creating a rustic look, being careful not to tear it.
- Bake to Golden Perfection: Preheat your oven and slide the galette onto a cookie sheet. Bake until the crust turns golden brown. You will know it is ready when your kitchen fills with a buttery aroma. To protect the edges from burning, cover them with foil if needed during the last part of baking.
- Let It Cool: Once baked, allow the galette to cool before slicing. This helps the filling set, making it easier to serve.
Notes
- Storage Tips: Store in a storage container in the fridge for up to 4 days.
- Expert Tips: When struggling with sticky dough, chill it for another 30 minutes or add more flour for manageability. Ensure the filling is thick. If it seems runny after baking, check the cornstarch amount and avoid overfilling. To prevent burnt edges, cover the exposed pastry with foil during the last half of baking. For flaky pastry, always start with very cold butter and cut it into the flour until it resembles coarse crumbs.
- Reheating Instructions: If you need to reheat, place the galette in a preheated oven at 350 degrees F for about 10-15 minutes or until warmed through.
- Serving Suggestions: Serve the galette with vanilla ice cream, pair it with whipped cream and fresh mint, or accompany with a scoop of yogurt for breakfast.
- Recipe Variations: Substitute blueberries with raspberries or peaches for different flavors. Add a sprinkle of cinnamon for warmth.
- Ingredient Notes: Use fresh blueberries for the best flavor. Frozen blueberries can also be used without thawing. If unsalted butter is not available, you can use salted butter and reduce additional salt in the recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 262
- Sugar: 14g
- Sodium: 84mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 51mg
Ingredient Notes
- Blueberries: These little gems bring all that juicy sweetness and fruity flavor to the galette. Go for fresh ones when you can, but frozen works too!
- Sugar: Sugar balances the tartness of the blueberries and adds a nice touch of sweetness. You can swap it out for coconut sugar if you’re looking for a different flavor.
- Almond extract: This adds a delightful nutty aroma that takes your galette to the next level. Make sure to grab a good quality extract for the best taste.
- Lemon juice: It brightens up the flavors and complements the blueberries perfectly. Fresh is best, but bottled works in a pinch, just keep it simple.
- Ginger: Just a hint of ginger gives your filling a warm spice note. If you’re not a fan, you can skip it or try some cinnamon instead.
- Cornstarch: It thickens the filling so it doesn’t get soggy, which is key for a successful galette. If you’re out, equal parts arrowroot can work too.
- Sliced almonds: These add a lovely nutty crunch and a bit of elegance to your galette. You could use chopped walnuts if you’d like a different texture.
- Unsalted butter: You’ll want this for a rich and flaky dough. Always use cold butter to help create those beautiful layers, trust me on this one!
- Flour: It’s the backbone of your dough. Go for all-purpose flour, but if gluten’s a no-go, a good gluten-free blend will do the trick.
- Egg: A room temperature egg is key for binding the dough and making it nice and cohesive. If you need an egg-free option, try some applesauce instead.
- Semolina flour: Adds a little bit of texture and helps with that crisp crust. If you can’t find it, just double up on the all-purpose flour.
- Brown sugar: This adds a nice depth of flavor, especially when melted and caramelized. You can use white sugar if that’s all you’ve got on hand.
Recipe Tips
- If you’re struggling with dough that’s too sticky, try chilling it for an extra 30 minutes or add a little more flour to make it manageable.
- When your filling seems runny after baking, check that you’ve mixed in the right amount of cornstarch and don’t go overboard filling the galette.
- For preventing burnt edges before the filling is cooked through, covering the exposed pastry edges with foil during the last half of baking works wonders.
- If you notice the crust gets soggy, sprinkling semolina flour on the rolled-out dough before adding the filling can help keep it crispy.
- For a flaky pastry, always begin with very cold butter; cut it into the flour until it resembles coarse crumbs for the best texture.
Serving Suggestions
Pair this blueberry frangipane galette with vanilla ice cream, whipped cream, or a fresh mint garnish. It also complements yogurt, making it suitable for breakfast or brunch options.
This galette serves well at summer picnics, BBQs, or dessert parties. You can use it in other recipes like parfaits, breakfast bowls, or as a tart filling.
Finish this dish with a drizzle of honey or a light dusting of powdered sugar. A sprinkle of lemon zest can add a fresh touch.
Recipe variations
- You can use raspberries or peaches instead of blueberries for a fresh twist on flavor.
- Add 1/2 teaspoon cinnamon for warmth and depth in your galette.
- Either layer in almond cream for richness or choose a cream cheese layer for a tangy taste.
- If making a larger batch, scale up the blueberries to 4 1/2 cups, increasing the sugar to 1/3 cup.
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How to Store?
To keep your blueberry frangipane galette fresh, follow these storage tips:
Refrigeration: Store the galette in an airtight container in the fridge for up to 4 days.
Freezing: Wrap the cooled galette in plastic wrap or aluminum foil; place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
Room Temperature: If serving the galette soon, place it in a covered container at room temperature for up to 2 days.
Other Recipes You’ll Love
- Honey Bourbon Strawberry Jam
- Strawberry Cheesecake Dip
- Strawberries Romanoff
- Strawberry S’mores Tart
If you enjoyed this Blueberry Frangipane Galette or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
