There is so much to love about this rustic strawberry and almond galette! It’s got a buttery, flaky crust, as well as sweet, juicy strawberries. Plus, it has a nutty French almond cream filling known as frangipane.
Strawberry Galette with Almond Cream Filling
I love making galettes because I am kind of lazy when it comes to baking. I want the taste of that buttery pie crust but I am not always up for the precision and patience it takes to make an intricate pie crust design.
That’s where galettes, which are basically free-form pie crusts, come in. The charm is in their rustic look. And of course, they taste just as good as a regular pie. Actually, maybe better because the crust to filling ratio is usually more in favor of the crust!
For this one, I used my all-time favorite pie crust: the all-butter one from the Brooklyn pie shop Four and Twenty Blackbirds. Just a heads up — the name is a little misleading because the pie crust also contains a bit of cider vinegar.
And I’ve filled it with frangipane, a French almond cream filling, that’s used to pastries and tarts like almond croissants. It’s super easy to make and provides a sweet, nutty base to to the galette.
Tips on Making this Strawberry and Almond Galette
Here are a few things to keep in mind when making this galette.
- Make sure to use cold butter in your pie crust.
- Also, let your pie crust cool in the refrigerator for at least 30 minutes before using it.
- You can also make your crust ahead of time. It will last in the refrigerator for up to 3 days or the freezer for 3 months. If you’re using frozen dough, let it defrost in the refrigerator overnight before using.
- Be careful not to overfill the galette. You don’t want the fruit juices to run over your crust. You can also put your filled galette into the refrigerator for 20 minutes or so before baking to help it hold its shape during baking.
- Frangipane can be made several days in advance and stored in the refrigerator until you’re ready to use it. It also freezes well, just be sure to allow it to thaw completely in the refrigerator before using it.
- You can eat this galette warm or cool. And feel free to top with ice cream or whipped cream or another topping of your choice.
- Helpful tools for making this galette: Rolling Pin | Pastry Cutter
Want more strawberry desserts? Try these easy strawberry cobbler bars.
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Rustic Strawberry and Almond Galette
- Yield: 10–12 1x
Description
This rustic galette combines sweet, juicy strawberries with a nutty frangipane almond pastry filling inside of a buttery pastry crust.
Ingredients
For the Pie Crust:
- 1 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons granulated sugar
- 1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup cold water
- 2 tablespoons cider vinegar
- 1/2 cup ice
- Egg wash: 1 large egg beaten with 1 tablespoon milk
- Sliced almonds and coarse sugar (optional)
For the Frangipane Filling:
- 2 tablespoons unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon dark rum (optional)
For the Strawberry Filling:
- 1 pound strawberries, hulled and halved
- 1/2 teaspoon lemon juice
- 1 to 2 tablespoons granulated sugar
Instructions
For the Pie Crust:
- In a large bowl, stir together the flour, salt, and sugar together.
- Add the butter pieces and coat them with the flour mixture.
- With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain. Be careful not to over blend the dough.
- Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.
- Sprinkle 2 tablespoons of the ice water mixture over the flour mixture. Mix with a pastry cutter or spatula until the water is fully incorporated.
- Add more of the mixture, 1 to 2 tablespoons at a time, using the bench scraper (or your hands) until the dough just comes together in a ball.
- Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
- Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour before using.
- The pie crust will last in the refrigerator for up to 3 days or the freezer for 3 months. If you’re using frozen dough, let it defrost in the refrigerator overnight before using.
For the Frangipane Filling:
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the frangipane ingredients (the butter, egg, almond flour, sugar, extracts, and rum, if using) in a medium bowl on medium-high speed until combined and creamy.
- Cover and refrigerate until ready to use.
- Frangipane can be stored in the refrigerator for several days. It also freezes well, just be sure to transfer it to the refrigerator in advance and allow it to thaw completely before using.
For the Strawberry Filling:
- Combine approximately 2/3 of the strawberries in a small pot.
- Add the lemon juice and 1 to 2 tablespoons granulated sugar to taste (depending on the sweetness of the berries).
- Cook over medium heat until strawberries start to break down and juices are thick and syrupy, about 10 minutes. Set aside and let cool.
- The mixture can be stored up to 5 days in the refrigerator.
To Assemble:
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- On a lightly floured work surface, roll the dough into a 16-inch circle, and then transfer the dough to the prepared baking sheet.
- Leaving a 3-inch border around the edges, spread the frangipane filling evenly over dough.
- Next, using a slotted spoon, add the strawberry mixture over the frangipane, spreading it gently so it and frangipane remain in separate layers. Also, be careful not to overfill the galette (especially with the syrup). You don’t want the filling to overflow the crust or the galette to be soggy,
- Fold the dough edges up over the filling, overlapping as necessary. About 6 to 8 inches of the filling should be exposed. Brush the crust edges with egg wash and sprinkle the crust with sliced almonds and coarse sugar, if using.
- Refrigerate the shaped galette for at least 20 minutes and up to 8 hours (optional).
- Bake until the fruit filling is bubbly and the crust is golden brown, about 35-40 minutes. Transfer to a wire rack to cool completely.
- To serve, top with the remaining halved strawberries and dust with confectioners’ sugar if using. Add any additional toppings you like.
- You can store any leftover galette in the refrigerator for up to 4 days