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Perfect Triple Berry Galette Recipe with Easy Almond Frangipane Filling

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A flaky, buttery galette filled with a creamy almond frangipane and a mix of fresh raspberries, blackberries, and blueberries. This easy-to-make dessert balances tart berries with sweet almond cream for a crowd-pleasing treat.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 8 tbsp (113 g) unsalted butter, cold and cubed
  • 3–4 tbsp ice water
  • 1/2 cup (50 g) almond flour
  • 4 tbsp (57 g) unsalted butter, softened
  • 1/3 cup (65 g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 tsp almond extract (optional)
  • 1 tbsp (8 g) all-purpose flour
  • 1/2 cup (75 g) fresh raspberries
  • 1/2 cup (75 g) fresh blackberries
  • 1/2 cup (75 g) fresh blueberries
  • 1/4 cup (50 g) granulated sugar
  • 1 tsp lemon zest
  • 1 tbsp (8 g) all-purpose flour
  • 1 egg beaten with 1 tbsp water (egg wash)
  • 1 tbsp turbinado sugar

Instructions

  1. Make the crust: In a large bowl, whisk together 1 1/4 cups all-purpose flour, 2 tbsp sugar, and 1/4 tsp salt. Add 8 tbsp cold, cubed unsalted butter. Using a pastry cutter or fingers, cut butter into flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining. Slowly add 3-4 tbsp ice water, tossing gently with a fork until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the almond frangipane: In a medium bowl, cream 4 tbsp softened butter with 1/3 cup sugar until light and fluffy. Beat in 1 large egg and 1/2 tsp almond extract. Stir in 1/2 cup almond flour and 1 tbsp all-purpose flour until smooth. Cover and set aside.
  3. Prepare the berry filling: Gently toss 1/2 cup each of raspberries, blackberries, and blueberries with 1/4 cup sugar, 1 tbsp flour, and 1 tsp lemon zest. Set aside to macerate for 10 minutes.
  4. Roll out the dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to a parchment-lined baking sheet. Spread almond frangipane evenly over dough, leaving a 2-inch border.
  5. Add the berries: Spoon berry mixture over frangipane, distributing evenly but not piling too high.
  6. Fold the edges: Gently fold dough edges over filling, pleating as needed to create a rustic border. Brush crust with egg wash and sprinkle with turbinado sugar.
  7. Bake: Place galette in preheated oven at 375°F (190°C) for 40-45 minutes until crust is golden and filling bubbles. Rotate halfway through baking.
  8. Cool and serve: Let cool on baking sheet for at least 20 minutes before slicing.

Notes

Keep butter and flour cold for a flaky crust. Avoid overmixing dough to prevent toughness. Macerate berries to release juices without sogginess. Tent crust with foil if edges brown too quickly. Dough can be prepared up to 2 days ahead or frozen for up to a month. For gluten-free, substitute all-purpose flour with gluten-free blend and use almond flour for crust. For dairy-free, use vegan butter and coconut yogurt in frangipane.

Nutrition

Keywords: galette, triple berry, almond frangipane, berry tart, easy dessert, flaky crust, fruit dessert, summer dessert

Find it online: https://ariaappetite.com/perfect-triple-berry-galette-recipe-with-easy-almond-frangipane-filling/