Description
These individual galettes are filled with sweet-tart rhubarb and hazelnut frangipane, with the light flavor of orange in the background!
Ingredients
Scale
GALETTE DOUGH:
- 2–3/4 cups (330 grams) all-purpose flour, plus more for dusting
- 2 tablespoons (25 grams) granulated sugar
- 1–3/4 teaspoons kosher salt
- Zest of 1 orange
- 2–1/2 sticks (283 grams) butter, cut into cubes and cold
- 1/3 cup ice-cold water
HAZELNUT FRANGIPANE:
- 3/4 cup (107 grams) raw, skin-on hazelnuts
- 1/3 cup (66 grams) granulated sugar
- 4 tablespoons (57 grams) butter, at room temperature
- 2 tablespoons (15 grams) buckwheat flour
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 1 large egg
TO ASSEMBLE:
- 1–1/2 pounds rhubarb, halved lengthwise and cut into 2–1/2-inch pieces
- 1/4 cup (50 grams) granulated sugar
- Zest and juice of 1 orange
- 1 tablespoon Grand Marnier, optional
- 1 egg, beaten for an egg wash
- Turbinado or demerara sugar, for sprinkling
HAZELNUT WHIPPED CREAM:
- 3/4 cup heavy cream
- 1 to 2 tablespoons Frangelico, or to taste
- 1/2 cup (57 grams) confectioners’ sugar, or to taste
Instructions
- To make the galette dough: Pulse the flour, sugar, salt and orange zest in the bowl of a food processor to combine. Add the butter and pulse until the mixture resembles coarse meal, with pieces of butter still visible. Drizzle in the ice water and pulse 3 to 4 times until the dough barely comes together. Turn the dough onto a lightly floured work surface and gently knead once to bring the dough together. Wrap in plastic wrap and refrigerate for 15 minutes.
- After 15 minutes, divide the dough equally into 8 pieces and gently roll into balls. Wrap the dough balls in plastic wrap and refrigerate for an hour.
- To make the frangipane: Combine the hazelnuts and sugar in the bowl of a food processor and process until the mixture forms a crumbly paste, about 3 minutes. Add the butter, buckwheat flour, vanilla, salt and egg and pulse until smooth.
- When ready to bake, preheat the oven to 350°. Line two baking sheets with parchment paper and set aside.
- Combine the rhubarb, sugar, orange zest and juice, and Grand Marnier in a medium mixing bowl. Let sit and macerate for 15 minutes, stirring occasionally.
- When ready to assemble the tarts, remove two pieces of dough from the refrigerator at a time. If the dough gets too soft, it will be incredibly hard to work with so keep it well-chilled. Let the dough sit for a few minutes to soften slightly before rolling out.
- Working with one piece of dough at a time on a lightly floured work surface, roll into a 5-inch circle. Spread a heaping tablespoon of frangipane in the center, leaving a 1-inch border. Place some of the rhubarb on top of the franigpane; you should have enough to for two layers of rhubarb. Brush the border with the egg wash and fold the edges of the dough around the filling, overlapping slightly to fully enclose the filling. Pour about a teaspoon or so of the leftover juice/zest (from the macerated rhubarb) over the rhubarb in the galette. Using a large spatula, transfer to the prepared baking sheets. Continue with the remaining 7 galettes. When all the galettes are assembled, transfer to the refrigerator for 15 minutes to chill the butter.
- Remove from the refrigerator and brush the folded edges with the remaining egg wash; sprinkle generously with the turbinado sugar. Transfer to the oven and bake, rotating the pans once, until the galettes are golden-brown and the rhubarb has softened, about 35 to 40 minutes. Let cool completely before serving.
- Lightly whip the cream, Frangelico and confectioners’ sugar until soft peaks form. Serve with the cooled galettes.
Notes
Inspiration: Rhubarb Galettes with Hazelnut Frangipane on bonappetit.com
- Category: Pies & Tarts, Fruit Desserts