Rhubarb-Raspberry Galette with Frangipane

Rhubarb-Raspberry Galette with Frangipane

Technically this is an original recipe. But like all dishes, its initial creative spark came from a patchwork of ideas. The pivotal concept, pairing rhubarb with raspberry, came via David Lebovitz, who posted a link to Lottie and Doof, who got it from Bon Appetit. With rhubarb on hand and some of last year’s raspberries hogging precious freezer space, I took a peek at the recipe. The ingredients were simple enough, but the instructions called for cooking and cooling the filling before baking. I’m lazy. This was not about to happen on a Sunday afternoon.

So, I turned to a simple Raspberry Pie recipe, thinking I’d just substitute minced rhubarb for a good portion of the berries. Meanwhile, a bottle of Mexican vanilla called from the cupboard and an orange on the counter begged for attention. I’m not sure how the almonds nosed their way into the dish, but they did. And I’m glad.

The results are a Rhubarb-Raspberry Galette with Frangipane. It’s now a family favourite. Thanks to frozen fruit, I make it year round whenever I feel the need to taste summer again.

what’s A Galette?

Galettes are the ultimate in messy baking. They’re just a pie without a pan. Being free-form, the shape can be less than symmetrical, and you’re not required to do any tricky lifting or fancy edging like with pies. Sometimes, the filling takes “free-form” a little too literally and tries to wander off. If it does this during assembly, just gently herd it back in place with your hands. If it does this during baking, call it rustic.

What’s frangipane?

Frangipane is a mixture of nuts, sugar, and eggs. Some variations contain butter and flour. It’s used much like pastry cream to add flavour to pies, tarts, and other pastries. Unlike marzipan, which is a thick, candy-like almond paste, frangipane is spreadable and can be made with almost any nut.

Flavour variations

I hoard spring rhubarb for this recipe, but if you don’t have any on hand, swap in blueberries, black cherries, or blackberries. Or use all raspberries. Heck, why stop there? Vary the frangipane. Try walnuts, pecans, or hazelnuts instead of almonds. Or swap lemons or limes for the orange peel. I won’t tell.

Rhubarb-Raspberry Galette with Frangipane

• Author: Charmian Christie
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 to 8 servings 1x
• Category: Baking
• Method: Medium
• Cuisine: North American

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Description

Raspberries, a hint of orange and a layer of frangipane makes this rhubarb galette an instant hit.

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Scale 1x2x3x

Ingredients

Pastry
Dough for 1 unbaked single pie crust

Frangipane Paste
1/2 cup (125 ml) ground almonds
1/2 cup (125 mL) granulated sugar
1 large egg
1 teaspoon (5 ml) vanilla
1 tablespoon (15 ml) finely grated orange zest

Fruit Filling
3 cups (750 ml) rhubarb, fresh or frozen but unthawed, diced in 1/4 inch pieces
1 cup (250 ml) raspberries, fresh or frozen but unthawed
1 tablespoon (15 ml) vanilla
1 tablespoon (15 ml) orange juice
1/4 cup (60 ml) all-purpose flour
3/4 cup (180 ml) granulated sugar
2 tablespoons (30 mL) minute tapioca

Finish
1 tablespoon (15 ml) milk
Turbinado (raw) sugar, for sprinkling

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Instructions

Preheat oven to 400°F (205C).

Pastry
On a lightly floured board, roll the pastry dough out to form a large 12-inch (30 cm) circle. Line a large, rimmed baking sheet with parchment. Transfer rolled dough to the baking sheet.

Frangipane
In the small bowl of a food processor or in a blender, combine the almonds, sugar, egg, and vanilla. Process or blend to form a paste. Add the orange zest and pulse to blend. Spread on the pastry, leaving a 2-inch (5 cm) border all the way around.

Fruit Filling
In a large bowl, toss the rhubarb and raspberries together. Sprinkle the vanilla and orange juice over  the mixture and toss again.

In a small bowl, combine the flour, sugar, and tapioca. Sprinkle over the fruit and toss to coat well.

Assembly
Spoon the fruit filling evenly over the frangipane paste. Fold the pastry edge over to the filling form a rim, pleating the dough as necessary. Brush the top of the pastry rim with milk and sprinkle the crush and filling with turbinado sugar.

Bake in preheated oven for 35 to 40 minutes or until the crust is golden and the filling is bubbling at the edges.

Allow the galette to cool before eating. Serve as is or with vanilla ice cream, whipped cream or creme fraiche.

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Notes

If you don’t have turbinado sugar for sprinkling on the crust, use granulated sugar.

Like most pies, galettes are best eaten the day they’re made, but leftovers — if there are any — can be stored in the refrigerator for up to 3 days.

This recipe is excerpted from The Messy Baker: More than 75 Delicious Recipes from a Real Kitchen by Charmian Christie. Published by HarperCollins Canada ©2014

Keywords: rhubarb, raspberry, almond, orange, frangipane, pastry, baking, fruit