Blueberry Peach Frangipane Galette Recipe

Almond flour: Ground almonds used to create a rich, nutty frangipane filling.

Sugar: Adds sweetness to the frangipane and the crust.

Butter: Softened to blend smoothly into the frangipane mixture.

Eggs: Used to bind the frangipane filling and for the egg wash on the crust.

Vanilla extract: Enhances the flavor of the frangipane.

Pie crust: The base of the galette, can be store-bought or homemade.

Blueberries: Fresh berries that add a burst of flavor and color.

Peaches: Sliced fresh peaches that complement the blueberries.

Sugar: Additional sugar for sprinkling on the crust.

Egg: Beaten for an egg wash to give the crust a golden finish.

When preparing the frangipane filling, ensure that the butter is fully softened to achieve a smooth and creamy texture. This will help the almond flour and sugar blend seamlessly, creating a uniform mixture. Additionally, when arranging the blueberries and peach slices on top of the filling, try to distribute them evenly to ensure each bite has a balanced flavor. When folding the edges of the pie crust over the filling, make sure to pleat the dough gently to avoid tearing and to create a rustic, yet elegant look.

• almond flour - Substitute with hazelnut flour: Hazelnut flour provides a similar nutty flavor and texture, making it a good alternative for almond flour.

• sugar - Substitute with honey: Honey can add a natural sweetness and moisture to the frangipane, though you may need to adjust the quantity to taste.

• softened butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and moisture, though it will impart a slight coconut flavor.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This is a good vegan alternative that helps bind the ingredients.

• vanilla extract - Substitute with almond extract: Almond extract can provide a complementary nutty flavor that pairs well with the frangipane.

• store-bought or homemade pie crust - Substitute with puff pastry: Puff pastry can offer a flaky and buttery alternative to a traditional pie crust.

• fresh blueberries - Substitute with blackberries: Blackberries provide a similar tartness and juiciness, making them a good alternative to blueberries.

• sliced peaches - Substitute with nectarines: Nectarines have a similar texture and sweetness, making them a suitable replacement for peaches.

• sugar for sprinkling - Substitute with cinnamon sugar: Cinnamon sugar can add a warm, spicy note that complements the fruit flavors.

• beaten egg for egg wash - Substitute with milk: Milk can provide a similar browning effect on the crust without the need for an egg.

• Allow the galette to cool completely on a wire rack before storing. This ensures the crust remains crisp and the frangipane filling sets properly.
• Once cooled, wrap the galette tightly in plastic wrap or aluminum foil. This helps to keep it fresh and prevents it from absorbing any unwanted odors from the refrigerator.
• For short-term storage, place the wrapped galette in an airtight container and refrigerate. It will stay fresh for up to 3 days.
• If you plan to keep the galette for a longer period, freezing is a great option. First, wrap the cooled galette in plastic wrap, then in a layer of aluminum foil to prevent freezer burn.
• Label the wrapped galette with the date before placing it in the freezer. It can be stored for up to 2 months.
• When ready to enjoy, thaw the galette in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.
• To reheat, preheat your oven to 350°F (175°C). Place the galette on a baking sheet and warm it in the oven for about 10-15 minutes, or until the crust is crisp and the filling is heated through.
• For an extra touch, serve the reheated galette with a scoop of vanilla ice cream or a dollop of whipped cream. This adds a delightful contrast to the warm, fruity dessert.

• Preheat your oven to 350°F (175°C). Place the leftover Blueberry Peach Frangipane Galette on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 10-15 minutes, or until warmed through. This method ensures the crust remains crispy while the frangipane filling and fruits are evenly heated.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and place the galette on the toaster oven tray. Heat for 8-10 minutes, checking periodically to avoid burning. The toaster oven is perfect for smaller portions and maintains the crust's texture.

• If you're in a rush, the microwave can be used, though it may soften the crust. Place a slice of the galette on a microwave-safe plate. Heat on medium power for 30-45 seconds. To help retain some crispiness, place a microwave-safe cup of water in the microwave alongside the galette.

• For an extra crispy crust, use a skillet. Preheat a non-stick skillet over medium heat. Place the galette slice in the skillet and cover with a lid. Heat for 5-7 minutes, checking frequently to ensure it doesn't burn. This method helps to re-crisp the bottom crust while warming the filling.

• If you have an air fryer, preheat it to 320°F (160°C). Place the galette slice in the air fryer basket and heat for 5-7 minutes. The air fryer circulates hot air around the galette, ensuring an evenly heated and crispy result.

• For a more gourmet touch, reheat the galette in a steam oven if you have one. Set the steam oven to 300°F (150°C) and place the galette on a baking tray. Heat for 8-10 minutes. The steam will keep the frangipane filling moist while the dry heat maintains the crust's crispiness.

• Oven: Used to bake the galette at the specified temperature, ensuring even cooking and a golden crust.

• Baking sheet: Provides a flat surface for baking the galette and is lined with parchment paper to prevent sticking.

• Parchment paper: Placed on the baking sheet to ensure the galette doesn't stick and makes for easy cleanup.

• Mixing bowl: Used to combine the almond flour, sugar, softened butter, eggs, and vanilla extract to create the frangipane filling.

• Spatula: Helps in mixing the ingredients for the frangipane filling and spreading it over the pie crust.

• Rolling pin: Used to roll out the pie crust to the desired thickness on a floured surface.

• Knife: Essential for slicing the peaches and any other necessary cutting tasks.

• Pastry brush: Used to apply the beaten egg wash to the crust, giving it a golden finish.

• Measuring cups: Ensures accurate measurement of ingredients like almond flour, sugar, and blueberries.

• Measuring spoons: Used for precise measurement of smaller quantities, such as vanilla extract and sugar for sprinkling.

• Cooling rack: Allows the galette to cool evenly after baking, preventing a soggy crust.

Use store-bought crust: Save time by using a store-bought pie crust instead of making one from scratch.

Pre-slice fruits: Slice the peaches and measure the blueberries ahead of time to streamline assembly.

Mix filling in advance: Prepare the frangipane filling a day before and store it in the fridge.

Batch baking: If making multiple galettes, bake them together to save oven time.

Egg wash ready: Beat the egg for the wash in advance and keep it in the fridge until needed.