Name: Blueberry Ginger Almond Galette
Ingredients: 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; 4 Tbsp unsalted butter (softened); 1/4 cup sugar; 1 egg; 1/2 cup almond flour (lightly packed); 1/2 tsp vanilla extract; 1/4 tsp kosher salt; 1/8 tsp almond extract; 1 Tbsp freshly grated ginger; 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; 1/4 tsp kosher salt; 1 tsp freshly grated ginger; 1 egg; 1 Tbsp water; Demerara sugar; Vanilla ice cream (for serving if desired)

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Blueberry Ginger Almond Galette

Makes 1 tart

4.67 from 3 votes

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Course Dessert

Servings 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.

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Blueberry Ginger Almond Galette