Description
A rustic and delightful Blueberry & Almond Galette featuring a flaky homemade crust filled with luscious blueberries sweetened with brown sugar and enriched with aromatic almond extract. Topped with toasted sliced almonds for added crunch, this easy-to-make dessert offers the perfect balance of sweet and nutty flavors, ideal for cozy gatherings or a special treat.
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, 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)
- Additional granulated sugar for sprinkling
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Dough: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Cut the cold cubed butter into the dry ingredients using your fingers or a pastry cutter until the mixture becomes crumbly. Gradually add ice water, one tablespoon at a time, and mix until a dough forms. Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes to firm up.
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle. Carefully transfer this dough circle onto your prepared baking sheet.
- Prepare the Filling: Sprinkle the almond flour in the center of the dough to create a barrier that helps prevent sogginess. In a separate bowl, gently toss the blueberries with brown sugar, cornstarch, and almond extract to evenly coat the berries. Scoop the blueberry mixture onto the center of the dough, leaving about a 2-inch border all around.
- Fold Edges and Add Toppings: Fold the edges of the dough over the blueberry filling, pleating the dough as you go to create a rustic edge. Beat the egg and brush it over the dough’s surface for a glossy, golden finish when baked. Sprinkle the crust with additional granulated sugar and toasted sliced almonds for crunch and visual appeal.
- Bake the Galette: Place the baking sheet in the preheated oven and bake for 35 to 40 minutes, or until the crust turns golden brown and the filling is visibly bubbling. This baking time ensures a perfectly cooked filling and crisp crust.
- Cool and Serve: Allow the galette to cool on a wire rack. Serve it slightly warm, optionally accompanied by whipped cream or a scoop of vanilla ice cream for an indulgent experience.
Notes
- For a crisper crust, ensure the butter remains cold before incorporating it into the flour.
- You can use frozen blueberries directly; just avoid thawing to prevent excess moisture.
- Almond flour placed under the filling helps absorb juices and keeps the crust from getting soggy.
- To toast sliced almonds, place them in a dry pan over medium heat and stir frequently until golden and fragrant.
- Serve warm with ice cream or whipped cream to enhance the flavors and add a creamy contrast.
