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Galette Frangipane

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This Galette Frangipane features a flaky buttery pastry wrapped around a rich almond cream filling with crisp golden edges and toasted sliced almonds. It is an elegant rustic French-inspired dessert perfect for holidays, gatherings, or afternoon coffee.

Ingredients

1 ¼ cups (160g) all-purpose flour

½ cup (115g) unsalted butter, cold and cubed

2–3 tablespoons ice water

1 tablespoon sugar

¼ teaspoon salt

½ cup (100g) unsalted butter, softened

½ cup (100g) granulated sugar

1 cup (100g) almond flour

2 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

1 tablespoon all-purpose flour

¼ cup sliced almonds

1 egg

1 tablespoon milk

1 tablespoon sugar

Instructions

  1. In a large bowl, combine the flour, sugar, and salt. Add the cold cubed butter and work it into the mixture until coarse crumbs form with pea-sized butter pieces. Add the ice water one tablespoon at a time until the dough just comes together. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.
  2. To make the frangipane filling, beat the softened butter and granulated sugar together until creamy. Add the eggs one at a time, mixing after each addition. Stir in the almond flour, all-purpose flour, vanilla extract, and almond extract until smooth.
  3. Preheat the oven to 375°F (190°C). Roll the chilled dough into a 10 to 12-inch circle on a lightly floured surface and transfer to a parchment-lined baking sheet.
  4. Spread the frangipane filling evenly in the center of the dough, leaving a 2-inch border around the edges.
  5. Fold the edges of the dough over the filling, pleating as needed to create a rustic galette shape.
  6. Whisk together the egg and milk to make an egg wash. Brush the crust with the egg wash, sprinkle the sliced almonds over the filling, and sprinkle sugar over the crust.
  7. Bake for 35 to 40 minutes until the crust is deeply golden and the filling is set. Cool slightly before slicing and serving.

Notes

Add a thin layer of raspberry or apricot jam beneath the frangipane for extra flavor.

Fresh pears, apples, cherries, or berries pair beautifully with the almond filling.

Drizzle with a light powdered sugar glaze for a richer finish.

Store leftovers covered in the refrigerator for up to 4 days.

Reheat slices in a 325°F oven for 8 to 10 minutes to maintain crispness.

The dough can be prepared up to 2 days in advance and refrigerated.

The baked galette can be frozen for up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/galette-frangipane/