Galette Frangipane. This blueberry peach frangipane galette combines homemade flaky pastry crust, sweet almond cream, and plenty of fresh summer fruit. Galette is a simple free-form pie or tart, so this is perfect if you're looking for a straightforward, yet impressive dessert! Greedy people extend this day-long tradition to make more Galette des Rois during January.

The pastry, which is impossibly flaky, slightly sweet, and completely delicious, can be made entirely in the food processor as can the frangipane — no need to clean the bowl in between activities. Line a baking sheet with baking parchment. Roll out half the pastry on a lightly floured worktop until slightly thinner than a pound coin. You can have Galette Frangipane using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of Galette Frangipane

Prepare 200 g of poudre d'amande.
You need 100 g of sucre.
Prepare 75 g of beurre.
It's 2 of oeufs + 1 pour la dorure.
It's 2 of pâte feuilletée.

An ultra-buttery, remarkably flaky pastry crust stuffed with almond filling, this is quite possibly the easiest "fancy" dessert you'll ever make. Peach Frangipane Galette How-To Make the foolproof pastry dough and store briefly in the fridge. Without washing the food processor, make the frangipane. Roll out the dough, and transfer to a sheet pan.

Galette Frangipane instructions

Dans une calotte, ajouter la poudre d'amande, le sucre et le beurre pommade et malaxer du bout des doigts..
Ajouter le deux oeufs et re-mélanger jusqu'à l'obtention d'une pâte. Mettez-la dans une poche à douille..
Étaler la pâte feuilletée et piquer là à la fourchette, pocher la pâte. Puis placer la fève.
Refermer votre galette, dorer là avec le troisième oeufs puis enfourner 25 minutes dans un four préchauffer à 190° degrés.
.

Supposedly, it's a traditional dessert created to honour the three kings who travelled thousands of miles to visit the baby Jesus in Bethlehem… but actually it is a load of old baloney! Make the frangipane: Combine the almond flour, granulated sugar, all-purpose flour, butter, egg, brandy (if using), extract, pie spice and salt in a medium bowl and mix with a rubber spatula until. The frangipane addition is genius and the galette was not too sweet, just right. I'll definitely make this one again. I used the the apricot jam with.