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Perfect Strawberry Rhubarb Galette with Almond Frangipane

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A cozy and flaky galette featuring a buttery crust, almond frangipane layer, and a fresh strawberry-rhubarb filling. Perfect for spring celebrations and easy to make with simple ingredients.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2 tbsp (25g) granulated sugar
  • 1/4 tsp salt
  • 3–4 tbsp (45-60ml) ice water
  • 1/4 cup (57g) unsalted butter, softened
  • 1/3 cup (65g) granulated sugar
  • 1/2 cup (50g) ground almonds (almond meal)
  • 1 large egg, room temperature
  • 1/2 tsp almond extract
  • 1 tbsp (8g) all-purpose flour
  • 2 cups (300g) fresh strawberries, hulled and halved
  • 1 cup (120g) fresh rhubarb, chopped into 1/2-inch pieces
  • 1/3 cup (65g) granulated sugar
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1 egg, beaten (for brushing the crust)
  • 2 tbsp sliced almonds (optional, for sprinkling on top)
  • 1 tbsp turbinado sugar (for sprinkling on crust edges)

Instructions

  1. Prepare the Crust: In a large bowl or food processor, combine flour, sugar, and salt. Add cold cubed butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized pieces. Gradually add ice water, stirring gently just until dough holds together. Form dough into a disc, wrap in plastic, and chill for at least 30 minutes.
  2. Make the Almond Frangipane: Beat softened butter with sugar until creamy (2-3 minutes). Add egg and almond extract, mixing well. Fold in ground almonds and flour. Cover and refrigerate until ready.
  3. Prepare the Fruit Filling: Toss strawberries and rhubarb with sugar, cornstarch, and lemon juice. Let sit for 10 minutes to macerate and release juices.
  4. Roll Out Dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
  5. Assemble the Galette: Spread almond frangipane evenly over dough, leaving a 2-inch border. Spoon fruit mixture over frangipane, leaving border free.
  6. Fold the Edges: Fold dough edges over filling, pleating to create a rustic edge. Brush crust with beaten egg and sprinkle with sliced almonds and turbinado sugar.
  7. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and fruit is bubbly, rotating pan halfway through.
  8. Cool and Serve: Let galette cool on the sheet for at least 20 minutes before slicing.

Notes

Keep ingredients cold for a flakier crust. Use fresh ground almonds for best frangipane texture. Toss fruit with sugar and cornstarch to prevent soggy crust. If crust edges brown too quickly, tent with foil halfway through baking. Oven thermometer recommended for even baking.

Nutrition

Keywords: strawberry, rhubarb, galette, almond frangipane, dessert, spring, easy recipe, flaky crust, fruit tart

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