clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
blueberry almond galettes

Blueberry Almond Galettes

  • Author: Rebecca Neidhart
  • Total Time: 1 hour 5 minutes
  • Yield: 4 galettes 1x


Summer’s abundant blueberries are showcased and complimented by almond cream filling in these rustic, elegant little Almond Blueberry Galettes.


  • 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.

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Pastry
  • Method: Baking