There are recipes you make once and recipes you immediately want to make again; Cherry Pistachio Frangipane Galette falls into the second group. Some sweets are meant to be admired before the first bite, and this is certainly one of them. There is something comforting about letting the oven take over while the table comes together.
Ingredients
Short crust pastry
- 1 cup all purpose flour
- 1/4 tsp. Salt
- 1/2 cup cold unsalted butter
- 2 tbs. Ice cold water
Pistachio Frangipane
- 65g Shelled pistachio
- 100g Raw sugar
- 65g almond flour
- 125g Unsalted butter room temp.
- 2 large eggs room temp.
- Zest from 1 lemon
- 1 tsp. Vanilla paste
- 4 tbs. All purpose flour, plus extra for dusting
- 125g Pistachio paste (refer to my homemade pistachio paste)
- 400g ripe cherries pitted
- 1 1/2 tbs. Cornflour
Instructions
- Prepare your crust by processing the flour and butter in a food processor until sand like then add 2 tablespoons of cold water while pulsing until it comes together. Wrap the crust tightly with plastic wrap or parchment paper and pop in the freezer. The measurement is enough for 2 galletes, you will use only 1/2 of the crust!
- Save the other half in the freezer tightly wrapped it will keep for 3 months.
- For the frangipane blitz the pistachio and sugar in a food processor until fine, add to a bowl with 65 g of almond flour and butter and blend until smooth, add 2 eggs, the zest of 1 lemon and 1 teaspoon of vanilla paste beat together until light and fluffy. Fold the flour into the frangipane using a spatula.
- Stir 1 1/2 tablespoons of cornflour into the cherries.
- Dust your working surface with flour and roll out the crust into 35 cm transfer to a parchment paper lined baking sheet and place in the fridge for 10 minutes.
- Time to assemble:spread 125 g of pistachio paste in a circle leaving 6 cm from the edges, top with half the frangipane then the cherries and fold the edges, top the cherries with the rest of the frangipane brush the edges of the gallete with egg wash and sprinkle some raw sugar. Chill for 2 hours.
- Bake in a 350 F. Oven for 45 minutes on the middle rack. Let cool slightly sprinkle with pistachio and dust with powder sugar, serve with vanilla ice cream.
- You can watch the full tutorial on my YouTube channel.