Blood Orange Galette
A beautiful and surprising dessert, this stunning galette features a flaky pastry crust, a layer of almond frangipane, and a topping of beautiful slices of blood oranges drizzled with honey. The citrus presentation is a delight to both the eyes and palate. Feel free to serve with a scoop of vanilla ice cream!
Crust Ingredients
- 1-1/4 cups all-purpose flour
- 1/2 tablespoon sugar
- 1 teaspoon Kosher salt
- 1/2 cup unsalted butter, grated and well chilled
- 4-6 tablespoons ice water
Filling Ingredients
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1/2 cup almond flour
- 1 egg
- 2 teaspoons almond extract
- 4-5 blood oranges, peeled, thinly sliced, seeds removed
Crust Topping Ingredients
- 1 egg, whisked for egg wash
- 1 tablespoon coarse sugar
For Serving
- Honey for drizzling
- Vanilla ice cream
Directions
- In a large bowl, mix the flour, sugar, and salt. Stir with a whisk until evenly combined.
- Prepare ice water by filling a bowl with ice cubes and water, or chill water in the freezer.
- Add grated butter to the flour mixture. Use a pastry blender to cut the butter into the flour until it reaches a coarse texture with some pea-sized pieces of butter. Refrigerate for 10-15 minutes for flakier crust.
- Add 2 tablespoons of ice water to the mixture and toss gently with a fork. Continue adding ice water one tablespoon at a time until a rough dough ball forms.
- Flatten dough into a 1-inch-thick disk and wrap in plastic wrap. Chill for 1 hour.
- For the filling, use a fork to mix butter and sugar until smooth. Mix in almond flour, then almond extract and egg. Set aside.
- Peel and thinly slice blood oranges into 1/8-inch slices. Let them drain on a paper towel-lined plate.
- Roll out the chilled dough on a sheet of parchment into a rough 1/8-inch-thick circle. Rustic edges are fine.
- Preheat oven to 425°F.
- Spread almond filling on the dough, leaving a 1-inch border. Layer blood orange slices on top. Fold dough edges over the filling to form a crust.
- Brush crust with whisked egg and sprinkle coarse sugar over crust and orange slices.
- Bake for 25-28 minutes or until crust is lightly browned.
- Serve with a drizzle of honey and a scoop of vanilla ice cream.