Rhubarb and Orange Frangipane Galette
Sweet rhubarb, a layer of melt in the mouth almondy, orange frangipane, crispy puff pastry with a sweet glaze, this Rhubarb and Orange Frangipane Galette is bursting with summer flavours and looks quite spectacular!
Serves 4 - 6
Ingredients
Rhubarb and Orange –
- 400g trimmed and washed fresh rhubarb
- 100g caster sugar
- grated zest of 1 orange
- juice from 2 oranges
- 1 tablespoon cornflour
Orange Frangipane – (NB you will only use half of this. See recipe Notes)
Pastry –
- 320g puff, shortcrust or sweet shortcrust pastry, homemade or shop bought (I prefer puff pastry and use pre-rolled shop bought!)
To finish –
- 1 egg, beaten – for egg wash
- 3 – 4 teaspoons Demerara sugar
To serve -
- ice cream, fresh cream, custard or natural yoghurt
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Preheat oven to Fan Oven 180°C /200°C/400°F/Gas 6
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Prepare the rhubarb and orange – use a fine grater to remove the zest from both oranges and set the zest from 1 orange aside for the frangipane. Trim and wash the rhubarb.
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Slice any thick sticks of rhubarb in half horizontally and then slice into 2.5cm/1 inch pieces.
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Mix thoroughly in a bowl with the sugar, juice from 2 oranges and zest from 1 orange. Set aside for a minimum of 20 minutes to macerate.
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Next make the frangipane – you will only use half of the frangipane. (See Recipe Notes)
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Make sure the butter is at room temperature and soft enough to beat. If not, see Recipe Notes.
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Weigh all the ingredients for the frangipane, apart from the orange zest, into a bowl and beat with an electric whisk for about 1 minute, or until combined.
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Remove half of the frangipane and set this aside for a different purpose. (See Recipe Notes) Fold in the orange zest.
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Now bring it all together and make this galette - put a sieve over a saucepan and strain the macerated rhubarb. Set the liquid aside to make a glaze.
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Unroll the pastry (if using pre-rolled) so the long side is facing you . Gently release it from the baking parchment underneath but leave it on the parchment. Sprinkle over some flour onto the pastry, a little underneath and above and below the pastry.
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Use a rolling pin to roll the pastry until it is big enough to cut out a 30cm/12in circle. (NB – do not throw away the left over pastry! See Recipe Notes.)
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Spread the frangipane evenly in the centre of the pastry, leaving a 6cm/2.5in border on the outside of the pastry circle.
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Put the rhubarb back in the bowl you macerated it in. Add the cornflour and anything left in the sieve which did not go through, and mix well.
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Tip this over the frangipane only, not the pastry border, ensuring as even coverage as possible.
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Now fold the pastry up and around the fruit, creating little folds in the pastry to ensure it fits. You can use the baking parchment underneath to help you. Press down gently to ensure it is secure.
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To finish off, beat an egg well and use a pastry brush to apply to the edges of the galette.
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Finally, sprinkle the Demerara sugar over the pastry sides.
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Use the baking parchment to help you transfer the galette onto a baking tray. Make sure the baking tray is larger than the galette as it may spread out a little as it cooks.
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Bake in the centre of the oven for 15 minutes.
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After 15 minutes turn the oven down to Fan Oven 160°C /180°C/350°F/Gas 4 and cook for a further 35 - 45 minutes or until the rhubarb is soft, the frangipane cooked and the pastry is golden brown and crispy. The frangipane is cooked when the centre feels springy when lightly touched with your finger and no imprint remains.
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One more final step! Whilst the galette bakes, heat the liquid you strained from the rhubarb and orange into a saucepan, over a moderately high temperature until reduced to around 6 tablespoons and is sticky. (If you reduce it too much it will solidify like jam. If you do this, simply add some boiling water to thin.
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When you take the galette out of the oven, gently brush the glaze over the rhubarb and the frangipane.
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Serve! Delicious served hot, warm or at room temperature with ice cream, fresh cream, custard, natural yoghurt or just on its own!
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board and knife
- fine grater
- citrus reamer
- bowl to macerate the rhubarb
- mixing bowl and electric whisk - for the frangipane
- sieve and small saucepan
- pastry brush
- small bowl for the beaten egg
Frangipane:
You will only use half of the frangipane in this recipe. You can either freeze the remainder for use another time in another recipe (an apricot galette with frangipane is heavenly!) or you could use it to make delicious Almond Croissants for breakfast
Ensure the butter is at room temperature and soft enough to beat.
- The best way to do this is to take it out of the fridge around half an hour before you want to use it (you may need less time in hot climates!) and chop into small squares. It will soften much more quickly this way. Beat with an electric whisk before adding the remaining ingredients.
- If you do not have time to wait, you can soften it slightly in the microwave. Cut into small squares and blitz in short bursts only. Be very careful not to melt it though – just do 5 seconds at a time if you are unsure. Beat with an electric whisk before adding the remaining ingredients.
Not using pre-rolled pastry?
If your pastry is not pre-rolled, you will need around 300g - 320g pastry rolled out into a 30cm/12in circle. I find it easiest to roll out the pastry on the baking parchment you will be cooking it on. You can then use this parchment to help you transfer it to the baking tray.
Leftover pastry:
NB – do not throw away the left over pastry! You can use it to make a Pandowdy – like a cross between a fruit crumble and a fruit pie.