Fig & Frangipane Galette
Course: Dessert
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Ingredients
- Pie Crust
113 g 113 cold butter, cut into cubes
55 g 55 ice water
170 g 170 all purpose flour
pinch of salt
- Filling
57 g 57 butter, room temperature (1/2 stick)
57 g 57 granulated sugar (1/4 cup)
57 g 57 almond flour (1/2 cup)
2 2 eggs (1.5 eggs for frangipane, 0.5 for egg wash)
1 tsp 1 flour
1/2 tsp 1/2 vanilla extract
1/4 tsp 1/4 almond extract
zest of 1/2 a large orange
1 tbsp 1 Amaretto (optional)
12 12 figs, quartered
granulated sugar for sprinkling
Directions
- Prepare the pie dough: In a small food processor, pulse the flour, salt, and cold butter together until the butter breaks down to the size of peas. Slowly add in the ice water, starting with half the amount, and pulse. Add just enough ice water so the dough just starts to come together. Do not overmix and do not add too much liquid. It is better to do less than too much!
- Transfer the dough onto a sheet of plastic wrap. Lift the sides of the wrap to press together the dough, then wrap it. Using a rolling pin, roll the wrapped dough to form a disc. Now, your dough should be a nice, tightly wrapped disc! Place in the fridge to chill for at least one hour, but overnight is great!
- Make the frangipane: In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Then alternate adding in the flour and 1.5 eggs (I know asking you to add in one and a half eggs is annoying; you can feel free to double the frangipane recipe. BUT you need just a bit of egg for the egg wash, so it works out). Once incorporated, sprinkle in the flour, extracts, orange zest, and amaretto, if using. Mix to combine.
- Add a small splash of cream (or water) to the remaining half of an egg. Mix together and brush over the pastry, and sprinkle with sugar (ideally turbinado sugar, but white will work fine!). Preheat the oven to 400°F. Roll out the pie dough on a floured work surface, flipping the dough every so often and dusting with a bit of flour to make sure it does not stick. Once rolled, transfer to a lined baking sheet.
- Spread the frangipane on the dough, leaving a 2-inch border. Place the figs on the frangipane, skin side down, and sprinkle sugar over them. Fold the exposed pieces of dough over the figs towards the center, leaving a significant part of the middle exposed.
- Add a small splash of cream (or water) to the remaining half of an egg. Mix together and brush over the pastry, and sprinkle with sugar (ideally turbinado sugar, but white will work fine!).
- Bake for 35-40 minutes, the frangipane should puff up and the crust a nice golden brown.
- Transfer to a wire rack to cool. Enjoy with some freshly whipped cream!
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