Blueberry Almond Galettes

Summer's abundant blueberries are showcased and complimented by almond cream filling in these rustic, elegant little tarts.

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I love making pastry, and usually, the fancier the better.  The refined beauties lining pastry cases in bakeries don't make me want to eat as much as recreate and explore all of the different flavors and textures that have been turned into an art form.

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But let's be real-- there's not always time for the fancy, detailed pastry work.  Sometimes, simple is best.  Sometimes, elegance is found in the imperfections, and the most joy is shared through something less than perfect.

Galettes are one of my favorite simple pastries.  It's essentially a free form pie, and while I love a good patterned pie crust, occasionally it's nice to simplify.  Each one is unique, with a slightly different pleat, or a berry oozing over the side into a tantalizing drip.  And these are small enough that you could sit and eat one by yourself without feeling too guilty, or cut it in half to share with a friend.

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The components of these can be mostly made ahead. The pie crust can be kept in the fridge at least 3 days before you need it, and the almond cream will keep for up to a week.  Then, just toss some blueberries in sugar, assemble, and bake.  It's like meal prep but better, because dessert > dinner, no?

 

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And because these don't take as long as a whole pie to bake, they're summer friendly.  Less oven time translates to less heat in the house, and ain't nobody got time for an hour+ worth of sweating that a standard pie requires.  You can have your pie and eat it too.

Blueberry Almond Galette

Recipe by Rebecca Neidhart
Makes 4 Galettes
Prep Time: 30 minutes || 25-35 minutes

  • Pie Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. fine salt
  • 2 tsp. sugar
  • 6 Tbsp. cold butter, cut into chunks
  • 3 Tbsp. shortening
  • 3-5 Tbsp. ice water
    Blueberry Filling:
  • 2 1/4 cups fresh blueberries
  • 1/3 cup of sugar
  • pinch of salt
  • 1 tsp. vanilla extract
    Almond Cream:
  • 2 Tbsp. soft butter
  • pinch of salt
  • 1/2 cup sugar
  • 1 tablespoons all-purpose flour
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 3/4 cups almond flour  
    For Finishing:
  • 1 egg
  • turbinado sugar for sprinkling
  • sliced almonds

For the Pie Crust: In a medium mixing bowl, stir together the flour, salt, and sugar. Add the butter and shortening to the flour mixture, and using either a pastry blender or two butter knives, cut the fats into the flour until they are in small, pea sized chunks and the mixture looks sandy and crumbly.  Work quickly so that the butter doesn't begin to melt into the flour.

Using a fork, toss in the first three tablespoons of water.  Continue adding water one tablespoon at a time until the mixture has come together in a ball (it should not feel wet or soggy), and wrap it in plastic wrap.  Chill for at least 1 hour, but it can stay in the fridge for up to 3 days.

For the Filling: To make the almond cream, use a hand mixer and beat the butter, 1/2 cup sugar, salt, flour, and almond extract in a small mixing bowl.  Add the egg in and beat well, then beat in the almond flour until well combined.

In a separate bowl, gently toss the blueberries with the 1/3 cup sugar, salt, and vanilla.

To assemble the Galettes: Preheat the oven to 375°.

Remove the pie crust from the refrigerator and divide into four equal sections and roll each into a ball, using as light a touch as possible.  On a lightly floured surface, roll each ball of dough into about an 8" circle.  Put them on a large baking sheet (or two small ones) lined with silpats or parchment paper. 

Place 3-4 tablespoons of the almond cream on the center of each round of pie dough and spread it out to about 2 inches away from the edges all the way around.  Pile the blueberries on top of the almond cream.

To bring the edges up,  brush the exposed edges with some of the beaten egg using a pastry brush.  Bring up one side and continue to fold it around the filling, pleating the edges as you go and gently pressing the crust together.  

Once the edges are all folded up, brush the outside with the rest of the egg and sprinkle with a few sliced almonds and turbinado sugar. Bake for 25-30 minutes, or until the crust is a deep golden brown all the way around.