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Perfect Strawberry Rhubarb Galette with Cardamom Almond Frangipane

strawberry rhubarb galette - featured image
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A rustic yet refined galette featuring a flaky buttery crust, a nutty cardamom almond frangipane layer, and a fresh strawberry rhubarb filling. This easy homemade dessert balances sweet and tart flavors with a warm aromatic twist.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • ½ cup (113 g) unsalted butter, cold and cubed
  • 2 tbsp granulated sugar (for crust)
  • ¼ tsp salt
  • 3 to 4 tbsp ice water, chilled
  • ¾ cup (75 g) almond flour, finely ground
  • 6 tbsp (85 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar (for frangipane)
  • 1 large egg, room temperature
  • ½ tsp ground cardamom
  • ¼ tsp almond extract (optional)
  • 2 cups (about 300 g) fresh strawberries, hulled and quartered
  • 1 cup (about 150 g) rhubarb stalks, chopped into ½-inch pieces
  • ¼ cup (50 g) granulated sugar (for fruit filling)
  • 1 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • ½ tsp vanilla extract
  • 1 egg beaten with 1 tbsp water (egg wash)
  • 1 tsp coarse sugar (for sprinkling)

Instructions

  1. Make the crust dough: In a large bowl, whisk together sifted flour, 2 tbsp sugar, and salt. Add cold cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized pieces. Gradually add ice water, mixing gently until dough just comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the cardamom almond frangipane: Cream softened butter with sugar until light and fluffy. Beat in egg, then stir in almond flour, ground cardamom, and almond extract if using. Mix until smooth. Cover and refrigerate until ready to use.
  3. Prepare the fruit filling: Combine strawberries and rhubarb in a bowl. Toss with sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. Let sit while dough chills.
  4. Roll out the dough on a lightly floured surface into a 12-inch circle about ⅛ inch thick. Transfer to a parchment-lined baking sheet.
  5. Spread the chilled frangipane evenly over the dough, leaving a 2-inch border.
  6. Spoon the fruit mixture over the frangipane, distributing evenly but not piling high.
  7. Fold the dough edges over the fruit, pleating to create a rustic crust. Brush edges with egg wash and sprinkle with coarse sugar.
  8. Preheat oven to 375°F (190°C). Bake galette on middle rack for 40-45 minutes until crust is golden and filling bubbly. Tent with foil if edges brown too quickly.
  9. Cool galette on baking sheet for at least 20 minutes before slicing to allow filling to set.

Notes

Keep ingredients cold to ensure flaky crust. Avoid overworking dough to prevent toughness. Toss fruit with cornstarch and lemon juice to prevent soggy crust. Tent crust edges with foil if browning too fast. Let galette cool before slicing for best results. Dough can be made up to 2 days ahead and chilled. For gluten-free, substitute flour with 1:1 gluten-free blend. For dairy-free, use vegan butter and flax egg. Variations include swapping fruits or spices.

Nutrition

Keywords: strawberry, rhubarb, galette, cardamom, almond frangipane, dessert, spring dessert, easy baking, rustic pie

Find it online: https://merrymorsel.com/perfect-strawberry-rhubarb-galette-recipe-easy-homemade-cardamom-almond-frangipane/