Blueberry Galette With Hazelnut Frangipane

Blueberry Galette With Hazelnut Frangipane cover

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Blueberry Galette With Hazelnut Frangipane

Sunday Table Verified

Ingredients

Warning0 allergens identified

Blueberry Galette With Hazelnut Frangipane

Hazelnut Frangipane

1 cup whole hazelnuts

½ cup sugar

2 eggs

⅓ cup unsalted buttersoftened

1 tsp pure hazelnut extract(optional)

1 tsp vanilla extract

1 pinch salt

Blueberry Galette

2 pie crusts9-12" crust (store-bought or homemade)

3 cups blueberries

½ cup sugar

¼ cup all-purpose flour

1 tsp lemon zest

2 tablespoons lemon juice

2 teaspoons vanilla extract

2 teaspoons hawaij(or apple pie spice)

1 tsp cinnamon

⅛ tsp salt

1 Egg wash(1 egg whisked with 1 Tbs water)

Demerara sugarfor sprinkling (optional)

Vanilla ice creamfor sprinkling (optional)

Instructions

Hazelnut Frangipane

Place the hazelnuts and granulated sugar in a food processor, and pulse until you have a coarse, sandy mixture. Don’t go too crazy, or you’ll end up with hazelnut butter!

Add the eggs, unsalted butter, hazelnut extract, vanilla extract, and a pinch of salt. It will be the consistency of pastry cream. Store in the fridge until you’re ready to use.

Blueberry Galette

Preheat the oven to 400°F. Line two sheet pans with parchment paper. Set aside.

Roll out your pie dough in two batches until they are 1/8” thick and 12” in diameter. After you roll out the dough, refrigerate on the prepared sheet pans until you’re ready to assemble. (If you are going the store-bought route, just unroll the pie dough right before you’re ready to assemble).

Next, gently fold the blueberries with the sugar, flour, lemon zest, lemon juice, vanilla extract, hawaij (or apple pie spice), cinnamon, and salt. Set aside.

Spread half the frangipane on one of the pie crusts, leaving a 1” border. Spoon half of the blueberry mixture over the frangipane, leaving another 1/2” border. Then, fold the edges of the dough over the berries, gently pressing to make sure the folds stick. Repeat with the remaining ingredients so you have two galettes.

Brush the edges of the dough with egg wash and sprinkle with demerara sugar. Bake at 400°F for 45-50 minutes, until the filling is bubbling and the crust is golden-brown. Serve warm with ice cream!

Nutrition

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Tips & Tricks (5)

Toast Your Hazelnuts for Maximum Flavor 🌰
Lightly toast whole hazelnuts in a 350°F oven for 8-10 minutes before grinding for the frangipane to intensify their rich, buttery flavor and eliminate any bitterness.
Chill Your Pie Dough Between Steps ❄️
Refrigerate the rolled pie dough for at least 30 minutes before filling and again for 15 minutes after assembly to prevent shrinkage and ensure a flaky, tender crust.
Macerate Blueberries with Lemon and Hawaij 🫐
Toss blueberries with lemon juice, zest, and hawaij spice 15-20 minutes before assembly to allow juices to release and flavors to meld, creating a more complex filling.
Brush Egg Wash Strategically ✨
Apply egg wash only to the exposed pie dough edges (not the filling) and use a light hand to achieve an even golden-brown crust without soggy spots.
Use Demerara Sugar for Textural Contrast 🍬
Sprinkle Demerara sugar on the galette's crust edge just before baking to create a delightful sparkly crunch that complements the tender filling and smooth frangipane.