Rhubarb Galette with Pistachio Frangipane
Sweet and tangy, this rhubarb galette packed with juicy seasonal produce and pistachio frangipane is the best spring time dessert you'll make!
Prep Time45 minutes mins
Cook Time50 minutes mins
Chilling Time45 minutes mins
Total Time2 hours hrs 20 minutes mins
Course: Dessert
Cuisine: British, French
Servings: 8 slices
Calories: 441kcal
To make the pastry
Place the flour, almond flour, sugar and salt into the bowl of a food processor and pulse briefly to mix. Add the cold butter to the processor. Pulse until the butter resembles small peas in the flour.
1 ¼ cups all purpose flour, ½ cup almond flour, 2 tablespoons granulated sugar, ½ teaspoon kosher salt, ½ cup cold unsalted butter, diced
Pour in 3 tablespoons of ice cold water and continue to pulse until a ball of dough forms, adding a little more water if necessary. Tip the dough out onto a floured surface and pat gently to form a disc. Wrap in cling film and refrigerate for 30 minutes to an hour.
3-4 tablespoons ice cold water
To make the pistachio frangipane
In a medium bowl beat together the softened butter and the sugar until light and fluffy. Beat in the egg, vanilla and almond extract along with a tablespoon of flour. Beat in the remaining flour until the mixture is smooth. Blitz the pistachios in a food processor until they look like breadcrumbs. Stir into the butter and egg mixture. Chill in the fridge until ready to use.
¼ cup softened butter, ¼ cup + 1 tablespoon superfine sugar, 1 egg, ½ teaspoon vanilla extract, ½ teaspoon almond extract, 3 tablespoons all purpose flour, ½ cup shelled pistachios
To make the rhubarb filling
Once you’re ready to make the galette, preheat your oven to 190°C/375°F. In a large bowl, combine the rhubarb filling ingredients.
4 cups forced rhubarb, ¼ cup granulated sugar, 2 tablespoons corn starch, 2 teaspoons lemon juice, 1 teaspoon vanilla extract, ½ teaspoon almond extract, ⅛ teaspoon fine sea salt
Remove the pastry dough from the fridge and place it onto a large piece of lightly floured parchment paper. Using a rolling pin, roll the dough into a large round, about ⅛” thick and 11” across. Don’t worry about making a perfect circle, that’s the beauty of a galette! Transfer the parchment paper and dough to a baking sheet and refrigerate for 10-15 minutes if it has softened quite a bit.
Assembling the rhubarb galette
Spread the pistachio frangipane evenly across the pastry, leaving a border of a couple of inches around the edges. Spoon the rhubarb mixture on top of the frangipane (if there’s a lot of liquid don’t add it all in but some is fine) before carefully folding the edges of the dough over to enclose the edges of the fruit. Press the filling down gently into the frangipane.
Brush the dough edges with the beaten egg and sprinkle with the demerara sugar. Place in the fridge to firm up again if the dough feels soft.
1 egg, 2 tablespoons demerara sugar
Bake the galette in the preheated oven for 40-50 minutes (ours took 50) until the pastry is golden brown and the frangipane has set. The galette will spread and the frangipane will rise up between the rhubarb pieces. Leave to cool for 10 minutes before slicing and serving with a scoop of vanilla (or pistachio!) ice cream.
- Start by adding less than the full amount of water to the pastry - you can always add more.
- If your pastry starts to become soft, either after rolling or once you’ve added the fruit, put it back in the fridge until it firms up again. It’s absolutely worth being patient with this so that your galette bakes up perfectly!
Calories: 441kcal | Carbohydrates: 47g | Protein: 8g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 87mg | Sodium: 251mg | Potassium: 302mg | Fiber: 3g | Sugar: 23g | Vitamin A: 673IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 2mg