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Perfect Mixed Berry Galette Recipe with Easy Almond Frangipane Filling

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A rustic and delicious mixed berry galette featuring a rich almond frangipane filling, perfect for seasonal celebrations and easy to prepare in about 45 minutes.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1 tbsp granulated sugar (for crust)
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 3–4 tbsp (45–60 ml) ice water
  • 1/4 cup (57g) unsalted butter, softened (for frangipane)
  • 1/3 cup (67g) granulated sugar (for frangipane)
  • 1/2 cup (50g) ground almonds (almond flour), finely ground
  • 1 tbsp (8g) all-purpose flour (for frangipane)
  • 1 large egg, room temperature
  • 1/2 tsp almond extract (optional)
  • 3 cups (450g) mixed berries (blueberries, raspberries, blackberries, sliced strawberries), fresh or frozen
  • 1/4 cup (50g) granulated sugar (for berry filling)
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tbsp (8g) cornstarch
  • 1 large egg beaten with 1 tbsp water (egg wash)
  • 1 tbsp coarse sugar (optional, for sprinkling on crust)

Instructions

  1. Make the dough: In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and cut into flour using a pastry cutter or forks until mixture resembles coarse crumbs with pea-sized pieces.
  2. Slowly add ice water, 1 tbsp at a time, mixing gently until dough holds together when pressed (about 3-4 tbsp). Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the almond frangipane: In a medium bowl, beat softened butter with sugar until creamy. Stir in ground almonds and flour. Add egg and almond extract, mixing until smooth. Refrigerate while prepping berries.
  4. Prepare the berry filling: Combine mixed berries with sugar, lemon juice, and cornstarch. Toss gently to coat evenly. Adjust sugar if berries are very tart.
  5. Roll out the dough on a lightly floured surface into a roughly 12-inch (30 cm) circle about 1/8-inch (3 mm) thick. Transfer to a parchment-lined baking sheet.
  6. Assemble the galette: Spread almond frangipane evenly over dough, leaving a 2-inch (5 cm) border. Spoon berry mixture on top, distributing evenly but not overloading.
  7. Fold edges of dough up over filling, pleating to create a rustic border.
  8. Brush crust with egg wash and sprinkle with coarse sugar if desired.
  9. Bake at 375°F (190°C) for 40-45 minutes or until crust is golden and filling is bubbling. Cover edges with foil halfway through if browning too quickly.
  10. Cool galette on a rack for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

Keep everything cold to ensure a flaky crust. Avoid overfilling to prevent soggy crust. Use cornstarch to thicken berry juices. If edges brown too fast, tent with foil. Drain excess juice from frozen berries before assembling. Dough can be made ahead and refrigerated or frozen.

Nutrition

Keywords: mixed berry galette, almond frangipane, rustic dessert, easy galette recipe, berry dessert, almond filling, seasonal fruit dessert

Find it online: https://milaspoon.com/perfect-mixed-berry-galette-recipe-with-easy-almond-frangipane-filling/