Blueberry Ginger Almond Galette
Makes 1 tart
Equipment
- Large Bowl
- Whisk
- Plastic wrap
Ingredients
Crust
- 2 cups all purpose flour plus more for dusting
- 1 Tbsp sugar
- 1 tsp kosher salt
- 2 sticks unsalted butter cold and cubed
- 6-8 Tbsp ice cold water
Almond Filling
- 4 Tbsp unsalted butter softened
- ¼ cup sugar
- 1 egg
- ½ cup almond flour lightly packed
- ½ tsp vanilla extract
- ¼ tsp kosher salt
- ⅛ tsp almond extract
- 1 Tbsp freshly grated ginger
Blueberries
- 3 cups about 18 oz fresh blueberries
- 1/4-1/3 cup sugar depending on how sweet you like it and how sweet the blueberries are
- 2 Tbsp cornstarch
- ¼ tsp kosher salt
- 1 tsp freshly grated ginger
To bake
- 1 egg
- 1 Tbsp water
- Demerara sugar
- Vanilla ice cream for serving if desired
Instructions
- Begin by preparing the crust. In a large bowl whisk flour, sugar, and salt until combined. Add in cold butter and toss to coat the cubes in flour.
- Using your hands, fork, or pastry cutter, cut the cold butter into the flour mixture, until the butter is about the size of peas.
- Add cold water a few tablespoons at a time, gently mixing after adding. The amount of water needed will vary depending on climate, flour, etc. The dough should look shaggy, but stick together when pressed with your hands.
- Transfer shaggy dough to a sheet of plastic wrap, and use the plastic wrap to press dough into a ball. Flatten into a round disk. Refrigerate for at least 1 hour.
- While crust chills, prepare the almond filling and blueberries. Cream the butter and sugar together until light and fluffy. Add in egg and mix to combine.
- Mix in almond flour, vanilla, salt almond extract and ginger. Set aside.
- In a large bowl, mix blueberries, sugar, cornstarch, salt, and grated ginger. Use your hands to break up the ginger if it is clumping in the mixture. Set aside.
- Preheat oven to 425ºF.
- On a floured a surface, roll out dough into a 15” circle. Transfer dough to a lined baking sheet.
- Add almond filling to the center of the crust. Spread out to about an 11” inch circle.
- Top almond filling with blueberry mixture, sprinkling the sugar mixture evenly over the blueberries.
- Fold the edges of the crust up over the blueberries. Whisk egg and water in a small bowl until homogenous.
- Brush crust with egg wash. Sprinkle crust with Demerara sugar.*
- Transfer to preheated oven and bake for 35 -40 minutes, until deep golden brown.
- Let cool 10 minutes. Serve warm with vanilla ice cream if desired 🙂
Notes
*If tart dough seems like it has gotten very warm by this point, pop the tart in the fridge or freezer for 10-15 minutes before baking.
Tried this recipe?Let us know how it was!
