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Dessert Sweet  •  July 3, 2022

Blueberry Ginger Almond Galette

Blueberry Ginger Almond Galette
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Blueberry Ginger Almond Galette

Makes 1 tart
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Course Dessert
Servings 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!

Tags

  • Almond

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