This recipe for a blueberry and frangipane galette comes from my second cookbook ‘Sweet’ and is a wonderfully quick and easy dessert, using either fresh or frozen blueberries. The almond-intense frangipane mixture provides a firm centre to this galette (tart), which is best served with fresh cream. You can use any berry that you fancy and it’s not outrageously sweet. Double up the filling and make an extra one if you need to serve more people as this makes enough for 2 greedy people and 4 less so. I add a splash of Grand Marnier®, but it isn’t essential. You could add a hit of grated orange zest if you prefer to keep things sober. Orange and blueberries are the best together.
I’m missing my blog so much! I’ve been back from my fantastical trip to Europe for 3 weeks and have been dying to share my photos but it’s taking me SO much longer to get through them, There were around 1000. I’ve been working on two big back to back client projects so I haven’t had much time to edit and blog. I’m also missing making recipes here so I thought I’d share this one from my book as a little wave hello.
Have a stunning weekend, and if you are in Cape Town, this is the perfect dessert to cosy up with while it’s raining tomorrow #justsaying
Recipe serves 2–4
Blueberry & frangipane galette
- 65 g castor sugar
- 65 g butter
- 1 egg, lightly beaten (reserve 1 tablespoon for brushing)
- 10 ml orange liqueur (Grand Marnier® / Cointreau) brandy or cognac (optional)
- 3 ml vanilla extract
- 70 g almond flour
- (or ground almonds)
- 20 g cake flour, sifted
- 250 g sheet all-butter
- puff pastry
- 150 g fresh or
- frozen blueberries
- icing sugar, for dusting
- additional berries, for serving (optional)
- fresh cream, for serving
- Preheat the oven to 180 °C. Line a baking tray with baking paper.
- Using an electric mixer, beat the castor sugar and butter until well combined. Add the egg, liqueur (if using) and vanilla extract, then mix well. Add the flours and mix by hand using a spatula until the mixture forms a soft but fairly thick paste that holds it shape.
- Place the sheet of puff pastry on the prepared baking tray and spread the filling into the centre, leaving about a 3-cm border all around. Top with three-quarters of the blueberries, then roughly fold the edges and corners in around the filling leaving the centre section open. Fill this with the remaining blueberries.
- Brush the edges with the reserved beaten egg and bake for 50 minutes until firm and golden-brown. Loosely cover the galette with aluminium foil after about 30 minutes to prevent over-browning.
- Serve warm or at room temperature with a dusting of icing sugar, additional fresh berries (if using) and cream.