Description
This Blueberry & Almond Galette is a rustic and elegant French-inspired dessert featuring a flaky pie crust filled with a luscious mixture of fresh or frozen blueberries, almond extract, and lemon zest. Topped with sliced almonds and brushed with egg wash for a golden finish, it’s an easy-to-make tart perfect for summer gatherings or any sweet treat craving.
Ingredients
Scale
Crust and Base
- 1 refrigerated pie crust (or homemade)
- 1 tablespoon almond flour (for base of crust)
Filling
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract
Toppings
- 1/4 cup sliced almonds
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Filling: In a medium bowl, gently combine the blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, and almond extract to evenly coat the berries without crushing them, creating a flavorful filling.
- Roll Out Crust: Roll out the pie crust onto the prepared baking sheet. Evenly sprinkle the almond flour over the center of the crust, leaving about a 2-inch border around the edges; this helps absorb moisture and keeps the crust crisp.
- Add Filling: Spoon the blueberry mixture carefully over the almond flour base, ensuring the filling stays within the almond flour area and does not spill over the edges.
- Form Galette Edges: Fold the edges of the crust up over the filling, pleating the dough as you go to create a rustic, free-form edge that holds the filling in place, while leaving the center exposed.
- Brush and Top: Brush the folded crust edges with the beaten egg to achieve a beautiful golden color during baking. Sprinkle the top with coarse sugar for crunch and scatter sliced almonds over the filling for added flavor and texture.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the blueberry filling is bubbling, indicating it is thoroughly cooked.
- Cool and Serve: Allow the galette to cool on the baking sheet for at least 15 minutes to let the filling set, making it easier to slice. Serve warm or at room temperature, optionally accompanied by vanilla ice cream or whipped cream for an indulgent touch.
Notes
- Use frozen blueberries directly from the freezer without thawing to prevent excess liquid in the filling.
- For a richer flavor, serve the galette with vanilla ice cream or a dollop of whipped cream.
- If desired, substitute almond extract with vanilla extract, though this will change the flavor profile.
- Ensure the crust edges are well sealed to avoid filling leakage during baking.
