Rhubarb Galette with Frangipane

Rhubarb Galette with Frangipane is a delightful dessert that brings together the tangy flavor of rhubarb and the sweet, nutty richness of almond frangipane. This rustic tart is not only visually appealing but also incredibly satisfying. The flaky, buttery crust encases the delicious filling, creating a perfect balance of textures and flavors. Imagine the thin crust baked to golden perfection, enveloping tender rhubarb pieces that burst with sweetness. Whether enjoyed warm or at room temperature, this galette is a wonderful choice for spring and summer gatherings, picnics, or a sweet finish to a cozy dinner at home.

This dish captures the essence of simplicity in baking. The process involves making a straightforward pastry and a luxurious almond filling, both of which are easy enough for beginner bakers. As the galette bakes, your kitchen fills with an irresistible aroma. The combination of tangy rhubarb and sweet almond makes every bite a memorable experience.

Rhubarb Galette with Frangipane is versatile, allowing for seasonal adaptations and personal flair. It can be served during special occasions, holidays, or just as a treat for yourself. With its rustic elegance, it never fails to impress friends and family alike.

Ingredients about Rhubarb Galette with Frangipane

List of ingredients with measurements

• 3/4 lb rhubarb stalks, cut into 2-inch lengths
• 1/4 to 1/3 cup sugar (for the rhubarb)
• Zest from one orange
• 2 1/2 cups all-purpose flour
• 2 tablespoons sugar (for the pastry)
• 1/2 teaspoon kosher or table salt
• 2 sticks unsalted butter
• 1/2 cup plus 2 tablespoons ice water
• 1/2 cup almond flour or finely ground almonds
• 2 tablespoons sugar (for the frangipane)
• Pinch salt
• 2 tablespoons butter (at room temperature)
• 1 egg
• 2 teaspoons vanilla
• 2 tablespoons melted butter (for brushing)
• 1 to 2 tablespoons sugar (for sprinkling)
• Vanilla ice cream or lightly sweetened whipped cream (for serving)

Optional ingredient substitutions

If you’re missing any of the ingredients, there are a few substitutions that might work well. Instead of rhubarb, you can use fresh berries or stone fruits like peaches or cherries. If you don’t have almond flour, you could use ground walnuts or pecans for a different nutty flavor. For a gluten-free version, try a gluten-free flour blend instead of all-purpose flour. Depending on your sugar preferences, you can use honey or maple syrup instead of granulated sugar.

How to Make Rhubarb Galette with Frangipane

Step 1: Prepare the Rhubarb Filling

Start by preheating your oven to 400°F and position a rack in the center. In a large mixing bowl, toss the rhubarb with the sugar and orange zest. Allow this mixture to sit for a bit so the rhubarb releases its juices, which will enhance the flavor and sweetness of the final product. This resting time is essential to draw out moisture, ensuring your galette does not become soggy.

Step 2: Make the Dough

In a food processor, combine the all-purpose flour, sugar, and salt. Pulse briefly to mix. Next, cut the two sticks of unsalted butter into small cubes and add them to the flour mixture. Pulse until the mixture resembles coarse crumbs, with the butter pieces about the size of peas. This step is crucial for achieving a flaky pastry. Slowly add ice water while pulsing the mixture until it comes together into a crumbly dough.

Once combined, shape the dough into two rounds, wrapping one in plastic wrap and putting it in the freezer for later use. Roll the other round into a 12 or 13-inch circle. If you have time, chill this round in the refrigerator for about 30 minutes; this will make it easier to handle later.

Step 3: Prepare the Frangipane

While the dough chills, prepare the frangipane. In a clean food processor, combine the almond flour, sugar, salt, room temperature butter, egg, and vanilla. Blend this mixture until it becomes smooth and creamy. The frangipane is rich in flavor and texture, and it forms a fantastic base for the rhubarb.

Step 4: Assemble and Bake

Remove the dough from the refrigerator. Spoon the frangipane into the center of the rolled dough, leaving a 2-inch border all around. Next, layer the rhubarb mixture over the frangipane. Carefully fold the edges of the dough over the filling to create a rustic enclosure. Brush the exposed dough with melted butter and sprinkle sugar on top for added sweetness and crunch.

Place the galette on a baking sheet lined with parchment paper and bake it in the preheated oven for about 35 minutes or until the crust is golden and the rhubarb is tender. Once baked, let it cool for 10 minutes before serving, allowing the flavors to meld beautifully together.

How to Serve Rhubarb Galette with Frangipane

Best ways to serve Rhubarb Galette with Frangipane

Serving Rhubarb Galette with Frangipane is simple yet elegant. The rustic look of the galette itself makes it perfect for a beautiful presentation. You can serve it warm or at room temperature, depending on your preference. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream next to the galette can elevate the experience. The cold creaminess contrasts well with the warm, baked fruit and nut filling, making each bite a heavenly delight.

Serving suggestions or pairings

Pair your galette with a nice cup of tea or coffee for an afternoon treat. For special occasions, serve it alongside a sweet dessert wine, which complements the flavors perfectly. Fresh mint leaves sprinkled on top can also add a pop of color and a refreshing taste.

How to Store Rhubarb Galette with Frangipane

Proper storage methods

To store your Rhubarb Galette, make sure it has completely cooled down after baking. Place any leftovers in an airtight container in the refrigerator. The galette can be stored this way for up to three days. If you want to keep it longer, consider wrapping it tightly in plastic wrap and then placing it in a freezer-safe bag or container.

Tips for reheating or freezing

When reheating, you can place slices of the galette in the oven at 350°F for about 10 minutes or until warmed through. Avoid using the microwave, as it can make the crust soggy. If you freeze the galette, it’s best to do so before baking. When you’re ready to enjoy it, simply bake it from frozen, adding a few extra minutes to the baking time until the crust is golden and the filling is bubbling.

Tips to Make Rhubarb Galette with Frangipane

Common mistakes to avoid

One common mistake is overworking the dough. Remember to handle it gently and only mix until everything is combined. If the dough seems too dry, add a bit more ice water. Also, ensure that you do not skip the chilling step, as it helps produce a flaky crust. Another pitfall is overcrowding the filling; make sure the frangipane and rhubarb are well-distributed without overflowing outside the crust.

Helpful tips for better results

Using cold ingredients is key to creating a flaky pastry. Always use cold butter and ice water for the dough. If possible, chill your mixing bowl and utensils as well. For the best flavor, let the rhubarb mixture sit for at least 30 minutes before incorporating it into the galette. This ensures a well-balanced tartness that complements the sweetness of the frangipane.

Variation of Rhubarb Galette with Frangipane

Suggested variations or twists on the recipe

You can modify the Rhubarb Galette by experimenting with different fruits. Blueberries, strawberries, and peaches can all be used in place of rhubarb, adjusting the sugar based on their natural sweetness. Adding spices like cinnamon or nutmeg to the frangipane can enhance the complexity of the flavors. A mix of fruits can bring both tart and sweet elements together, giving your galette an exciting twist.

Adjustments for dietary preferences

For those who prefer gluten-free options, using a gluten-free flour blend is an excellent way to adapt this recipe. You can also replace traditional sugar with coconut sugar or a sugar substitute for diabetic-friendly options.

FAQs

What can I do if the dish isn’t turning out right?

If your galette’s crust is tough, it may be overworked. Ensure you gently mix the dough and chill it properly. If the filling seems runny, it may have too much sugar or not enough time to drain. Remember to let the rhubarb mixture sit with sugar to release excess moisture before filling.

Can I make this ahead of time?

Yes, you can prepare the dough and frangipane ahead of time. You can store the dough wrapped in plastic in the fridge for up to 2 days or freeze it for up to 3 months. The frangipane can also be made a day in advance and kept in the refrigerator. Assemble and bake the galette on the day you wish to serve it for the best results.

What can I substitute for ingredients?

If you don’t have almond flour, ground walnuts or pecans can be used instead. For a lower sugar content, consider natural sweeteners like honey or maple syrup for the filling. As for rhubarb, you can replace it with other fruits depending on the season and your taste preferences.

Rhubarb Galette with Frangipane is a scrumptious dessert that can be versatile and transformed to meet various dietary needs, making it a staple recipe worthy of your baking repertoire. Enjoy the beautiful flavors, the comfort it brings, and the joy of sharing with loved ones. Happy baking!

Print