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Perfect Strawberry Rhubarb Galette with Almond Paste

strawberry rhubarb galette - featured image
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A rustic and easy homemade galette featuring a flaky crust layered with almond paste, fresh strawberries, and tart rhubarb, topped with turbinado sugar for a crunchy caramelized finish.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar (for crust)
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice water
  • 2 cups (300g) fresh strawberries, hulled and halved
  • 1 cup (120g) rhubarb stalks, chopped into 1/2-inch pieces
  • 4 ounces (113g) almond paste, crumbled or grated
  • 1/3 cup (65g) granulated sugar (can substitute coconut sugar)
  • 1 tablespoon all-purpose flour (for filling)
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons turbinado sugar (for topping)
  • 1 egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. In a large mixing bowl, combine 1 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, and 1/4 teaspoon salt.
  2. Add cold, cubed 1/2 cup unsalted butter. Use a pastry cutter or fingertips to cut butter into flour until mixture resembles coarse crumbs with pea-sized bits.
  3. Sprinkle 3 tablespoons ice water over mixture. Toss gently and add more water, 1 tablespoon at a time, until dough holds together when pressed. Avoid overworking.
  4. Gather dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap, and refrigerate at least 30 minutes.
  5. While dough chills, combine strawberries, rhubarb, 1/3 cup granulated sugar, 1 tablespoon flour, vanilla extract, and lemon juice in a bowl. Toss gently and set aside.
  6. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  7. Roll chilled dough on lightly floured surface into a 12-inch circle about 1/8 inch thick. Rustic edges are fine.
  8. Crumble or grate almond paste evenly over dough, leaving a 2-inch border around edges.
  9. Spoon strawberry-rhubarb mixture over almond paste, staying inside border.
  10. Fold edges of dough over filling, pleating as needed to create rustic crust.
  11. Brush crust with egg wash. Sprinkle turbinado sugar over crust and fruit.
  12. Bake galette on baking sheet for 35-40 minutes until crust is golden and filling bubbles. Tent with foil if crust browns too quickly.
  13. Cool galette on wire rack at least 20 minutes before slicing to let filling set.

Notes

Keep butter cold for flaky crust. Avoid overworking dough to prevent toughness. Almond paste layer prevents sogginess. Tent with foil if crust browns too fast. Toss fruit with flour or cornstarch if watery. Let galette cool before slicing for best texture.

Nutrition

Keywords: strawberry rhubarb galette, almond paste galette, easy fruit galette, rustic dessert, homemade galette, turbinado sugar topping

Find it online: https://siennaspoon.com/perfect-strawberry-rhubarb-galette-with-almond-paste-easy-homemade-recipe/