Rhubarb Galette with Almond Frangipane and Flakey Crust
This rhubarb galette with almond frangipane is a rustic, free-form tart that lets the bold tartness of spring rhubarb shine against a rich, nutty almond cream filling. A flaky shortening and butter crust folds up around the edges in that perfectly imperfect way that makes a galette so irresistible. Simple to assemble, stunning on the table, and the kind of dessert that tastes like it took far more effort than it did.
Equipment
- 1 sheet pan
- 1 Parchment Paper
Ingredients
Flakey Crust
- 2½ cups flour
- 1¼ tsp salt
- 3 tbsp butter unsalted
- ¾ cup shortening
- 6 tbsp ice water
Almond Frangipane
- ½ cup almond flour
- 1 egg
- ¼ cup sugar granulated
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp vanilla extract
Rhubarb Fruit Filling
- 6-7 stalks rhubarb
- 2 tbsp sugar coarse
Instructions
Flakey Crust
- In a large bowl mix flour and salt and cut in butter and shortening until mixture resembles crumbs.
- Slowly add ice water to mixture, kneading until just blended. Add more ice water if needed, until dough is pliable but not sticky.
- Roll crust out on a floured surface or roll between 2 sheets of parchment paper, shaping into a loose rectangle.
- Store on a cutting board in refrigerator until ready to use.
Almond Frangipane
- Mix almond flour, flour, sugar, baking powder and salt together in a medium bowl.
- Crack egg into bowl with vanilla and stir until well blended. Set aside until ready to use.
Rhubarb Fruit Filling
- Slice rhubarb stalks diagonally and leave in place on cutting board.
Rhubarb Galette Assembly
- Pre-heat oven to 350℉
- Remove parchment paper from top of dough if used, or center cutting board with crust on it.
- Cut edges of dough, so short side measure 8-9 inches, repeat with longer side measuring about 12 inches in length.
- Spoon almond frangipane into center and spread out, leaving a 2 inch outer edge on all sides.
- Working with one stalk at a time, move sliced rhubarb pieces onto frangipane, re-creating stalks one at a time until all stalks are used.
- Using parchment paper, lift the sides is the crust up and over the rhubarb, working slowly to prevent cracking of crust. Repeat on all four sides, creating a seam at corners by overlapping dough.
- Slide galette still on parchment paper onto baking sheet.
- Sprinkle with sugar and bake for 25 - 30 minutes until rhubarb has softened and crust is flaky and golden.
- Serve with whipped cream.
Nutrition
Serving: 1 servingCalories: 430kcalCarbohydrates: 43gProtein: 4gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 3gCholesterol: 32mgSodium: 509mgPotassium: 127mgFiber: 2gSugar: 11gVitamin A: 200IUVitamin C: 5mgCalcium: 124mgIron: 3mg
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