Description
This Blueberry & Almond Galette is a rustic, free-form tart featuring a flaky, tender all-purpose flour crust filled with sweet, juicy blueberries enhanced by warm brown sugar and almond extract. Topped with toasted sliced almonds and a shiny egg wash, it bakes to golden perfection and can be served with whipped cream or vanilla ice cream for a delightful dessert experience.
Ingredients
Scale
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
Filling
- 2½ cups Blueberries (fresh or frozen)
- â…“ cup Brown Sugar
- 1 tablespoon Cornstarch
- ½ teaspoon Almond Extract
- 2 tablespoons Almond Flour
Topping
- 1 large Egg (for egg wash)
- 2 tablespoons Sliced Almonds (toasted)
- Extra Granulated Sugar (for sprinkling)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Make the Dough: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the cold cubed unsalted butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, just until the dough starts to come together. Wrap the dough in plastic wrap and chill for 30 minutes.
- Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Carefully transfer the dough onto the prepared baking sheet.
- Prepare Filling and Assemble: Sprinkle almond flour evenly over the center of the dough; this acts as a moisture barrier. In a separate bowl, gently toss the blueberries with brown sugar, cornstarch, and almond extract to combine. Spoon the blueberry mixture into the center of the dough, leaving a 2-inch border around the edges.
- Fold the Galette: Fold the edges of the dough up over the filling, pleating as you go to encase the blueberries partially. Beat the egg and brush it generously over the dough edges. Sprinkle the crust with additional granulated sugar and the toasted sliced almonds for added crunch and a beautiful finish.
- Bake: Place the galette in the preheated oven and bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling through the folds.
- Cool and Serve: Allow the galette to cool on a wire rack. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Notes
- Using cold butter and ice water is key to achieving a flaky crust.
- Almond flour helps absorb excess moisture from the blueberries, preventing a soggy crust.
- You can use fresh or frozen blueberries; if using frozen, no need to thaw before mixing with sugar and cornstarch.
- Be careful not to overwork the dough to keep the crust tender.
- For extra flavor, try sprinkling a little cinnamon or nutmeg into the blueberry filling.
