Fig & Frangipan Galette
Ingredients
- 2 prepared pie crusts, homemade or boxed*
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 6 tablespoons unsalted butter, softened
- 2 tablespoons sugar
- 2 large eggs
- 2 tablespoons flour
- 6-7 tablespoons good quality fig preserves
- Milk and sugar for topping crust
- *Tip: Boxed, pre-rolled pie crust can be found at the supermarket in the refrigerated roll section.
A rich almond filling topped with sweet fig preserves and surrounded by a crisp crust make the perfect combination of flavors and texture. Bake 2 galettes at once, because everyone will want seconds.
Time
25 minutes to assemble
30-35 minutes to bake
Total time: 55-60 minutes
30-35 minutes to bake
Total time: 55-60 minutes
Yield
2-9 inch galettes (8 slices per galette)
Directions
- Preheat oven to 375°F.
- Add Almond Paste (grated using large hole side of a box grater), butter and sugar to a mixing bowl. Beat until well mixed. Add eggs one at a time. Beat on high until mixture is very smooth. Beat in flour until just combined.
- On a lightly floured counter, roll out crust to 12 inches. Place in pie plate, gently pressing into bottom.
- Top crust with 1 cup of almond mixture and evenly spread in a slightly smaller circle than bottom of pie plate. Uniformly top filling with fig preserves. Fold outside edges in, overlapping each fold.
- With a pastry brush, or fingers, lightly dab crust with milk and sprinkle with sugar. Repeat with remaining crust and filling. Bake for 30-35 minutes or until golden brown. Cool on wire racks.