Description
This Blueberry & Almond Galette is a rustic, free-form tart that combines a flaky, buttery crust with a sweet and slightly tangy blueberry filling enriched with almond flavors. A perfect balance of textures and tastes, this easy-to-make galette is ideal for dessert or a special snack, showcasing fresh or frozen blueberries baked to bubbling perfection with a nutty almond touch.
Ingredients
Scale
For the Crust
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar, plus extra for topping
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the Filling
- 2½ cups blueberries (fresh or frozen)
- â…“ cup brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon almond extract
- 2 tablespoons almond flour
For the Topping
- 1 large egg (for egg wash)
- 2 tablespoons sliced almonds, toasted
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Make the Dough: In a mixing bowl, whisk together flour, sugar, and salt. Cut in the cold, cubed butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time, mixing gently until a dough forms. Wrap the dough in plastic and chill for 30 minutes to firm up.
- Roll Out Dough: On a lightly floured surface, roll the chilled dough into a roughly 12-inch circle. Transfer the rolled-out dough carefully onto the prepared baking sheet.
- Prepare Filling and Assemble: Sprinkle almond flour in the center of the dough to help absorb excess moisture. In a separate bowl, combine blueberries with brown sugar, cornstarch, and almond extract, tossing gently to coat. Spoon this mixture onto the almond-floured center of the dough, leaving a 2-inch border all around.
- Fold the Crust Edges: Gently fold the edges of the dough up and over the filling, pleating as you go to create an attractive rustic edge. Beat the egg and brush it over the crust to achieve a shiny, golden finish. Sprinkle the top with additional granulated sugar and toasted sliced almonds for extra texture and sweetness.
- Bake the Galette: Place the galette in the oven and bake for 35–40 minutes, or until the crust turns golden brown and the filling is bubbly. Remove from the oven and allow it to cool on a wire rack.
- Serve: Serve the galette slightly warm, optionally paired with whipped cream or a scoop of vanilla ice cream for a delightful finish.
Notes
- Chilling the dough before rolling helps ensure a flaky crust.
- Using almond flour underneath the filling prevents sogginess by absorbing excess moisture.
- Frozen blueberries can be used but do not thaw them before mixing to prevent extra juice release.
- Egg wash creates a beautiful golden crust and improves browning.
- To toast almonds, place them in a dry skillet over medium heat until fragrant and lightly browned, stirring frequently to avoid burning.
- Optional toppings like whipped cream or vanilla ice cream complement the warm galette perfectly.
