Easy blueberry & frangipane galette
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Easy blueberry & frangipane galette
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An easy blueberry and frangipane galette made with store-bough puff pastry.
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Ingredients
- 65 g castor sugar
- 65 g butter
- 1 egg lightly beaten (reserve 1 tablespoon for brushing)
- 10 ml orange liqueur Grand Marnier® / Cointreau brandy or cognac (optional)
- 3 ml vanilla extract
- 70 g almond flour
- or ground almonds
- 20 g cake flour sifted
- 250 g sheet all-butter
- puff pastry
- 150 g fresh or
- frozen blueberries
- icing sugar for dusting
- additional berries for serving (optional)
- fresh cream for serving
Instructions
- Preheat the oven to 180 °C/350F and line a baking tray with baking paper.
- Using an electric mixer, beat the castor sugar and butter until well combined. Add the egg, liqueur (if using) and vanilla extract, then mix well. Add the flours and mix by hand using a spatula until the mixture forms a soft but fairly thick paste that holds it shape.
- Place the sheet of puff pastry on the prepared baking tray and spread the filling into the centre, leaving about a 3-cm border all around.
- Top with three-quarters of the blueberries, then roughly fold the edges and corners in around the filling leaving the centre section open. Fill this with the remaining blueberries.
- Brush the edges with the reserved beaten egg and bake for 50 minutes until firm and golden brown. Loosely cover the galette with aluminium foil after about 30 minutes to prevent over-browning.
- Serve warm or at room temperature with a dusting of icing sugar, additional fresh berries (if using) and cream.
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