Strawberry Frangipane Galette: a light butter pastry dough made with spelt flour, a layer of sweet and luscious almond frangipane filling, topped with silky soft, delicious California Strawberries. A wonderful dessert that is not too sweet, light and healthy enough to be your snack or, why not, the show stopper at your next brunch.
[This post is sponsored by California Strawberries. As always, all opinions are our own. Many thanks to our followers who support the brands that help fuel the passion that makes Sugarlovespices possible.]
Strawberries have always been my favorite fruit, so imagine how happy I was to create a delicious dessert featuring beautiful California Strawberries: a Strawberry Frangipane Galette with butter pastry dough made with spelt flour.
California Strawberries
California Strawberries are in season and readily available right now. You can find them at grocery and natural products stores.
Do you know that California Strawberries are an excellent source of Vitamin C? And that 1 serving of California Strawberries has more Vitamin C than an orange?
For as much as I like citrus fruit, I love strawberries better! Look at them! They are beautiful crimson jewels.
Strawberry Frangipane Galette with butter pastry dough made with spelt flour
I think I’ve posted quite a few galettes recipes on the blog. I can’t help it, I love their rustic beauty. Moreover, to me, there is nothing more delicious than the combination of tender pastry, and sweet slices of fruit. In this case, in between the pastry and the fruit, there is a luscious frangipane filling.
The ingredients for the Galette dough are:
- spelt flour (I used whole spelt)
- cold butter (I used goat butter)
- sugar (I used beet sugar)
- salt
- ice-cold water
The ingredients for the Frangipane are:
- almond flour
- beet sugar
- salt
- room temperature butter
- small egg
- Bourbon vanilla powder
The ingredients for the Filling are:
- California Strawberries
- beet sugar
- vanilla extract
Spelt flour pastry dough:
Spelt flour is possibly my favorite flour to use. Spelt is an ancient grain that has been used in Europe for over 300 years. It is a subspecies of wheat, so it is not used in gluten-free diets. Being a whole grain, it is an important source of carbs, protein, fiber and essential nutrients like iron and zinc. Spelt flour gives baked goods a nuttier flavor and a light and crumbly texture.
The dough comes together fast in the food processor. Then, it's just a matter of dividing it into two balls. I used one for this recipe and froze the other wrapped in plastic for later use.
The Frangipane
Frangipane is an almond cream, flavored with just a hint of vanilla, which adds richness to any desserts. The cream can be used in many different ways, including a filling for tarts, cakes, and pastries.
The recipe is simple and can be made in the food processor, standing mixer, or by hand, just adding all the ingredients at once. It can also be made ahead of time and kept in the fridge for a couple of days.
The Strawberries
These California Strawberries are beautiful. Perfect to snack on, sweet, juicy, and delicious. As a matter of fact, I try to snack on 8 California Strawberries a day. A serving of 8 California Strawberries is only 50 calories. Go figure!
They are going to shine in this Strawberry Frangipane Galette.
After I washed them and hulled them, I sliced them, put them in a bowl with sugar and vanilla. If you let them rest for at least 30 minutes, they are going to release wonderful sweet juices that you can drizzle on the galette after it's baked.
It's time to assemble the Strawberry Frangipane Galette
- Roll out your dough on a piece of floured parchment paper so you don't have to move it after. Roll it out into an 11-12-inch round. Then, carefully transfer the parchment with the rolled dough on the baking sheet.
- Spoon the frangipane into the center leaving a 1-inch border.
- Arrange the strawberries (reserve the juices) onto the frangipane layer.
- Gently (it's very delicate) fold the edges of the dough over the fruit and press to seal.
5. Brush the dough with an egg wash and sprinkle with some muscovado sugar.
6. Bake for about 30-35 minutes or until the crust is golden brown.
Here it is. The Strawberry Frangipane Galette in all its beauty.
Look at that wonderful golden crust. This to me means delicious. And those plump, juicy, and ever so naturally sweet strawberries are enticing me to slice it and try it.
Best part, time to taste!
The first thing that you're hit with is the delicateness of the crust. It has this backdrop of buttery nuttiness balanced with a tenderness that is surreal. The crust is beautifully enhanced by the frangipane which comes in slightly and subtly with its moistness and richness. This duo is the perfect foundation for the star of the show, the strawberries. Bright, lively, and just sweet enough to harmonize everything in this galette. And that was only the first bite.
If you want to take it over the top, serve it with a good quality ice cream. We chose salted caramel from a local artisanal ice cream shop and couldn't be happier.
Warning: table may go quiet during this dessert. Watch as your guests take their first bite and their lips close and a smile appears as they truly enjoy the play of texture and flavor.
Song of the day: Counting Stars - One Republic
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Strawberry Frangipane Galette
- Total Time: 3 hours 5 minutes
- Yield: 8 servings 1x
Description
Strawberry Frangipane Galette: a light butter pastry dough made with spelt flour, a layer of sweet and luscious almond frangipane filling, topped with silky soft, delicious California Strawberries. A wonderful dessert that is not too sweet, light and healthy enough to be your snack or, why not, the show stopper at your next brunch.
Ingredients
For the butter pastry dough (makes two galettes):
- 2 ½ cups spelt flour
- 1 cup (2 sticks; 226 g) cold, unsalted butter, cubed
- 1 tsp beet sugar
- ½ tsp salt
- 3 to 4 Tbsp ice-cold water
For the Frangipane (for 1 galette):
- ½ cup (64 g) almond flour
- 2 Tbsp beet sugar
- pinch of salt
- 2 Tbsp unsalted butter, at room temperature
- 1 small egg
- 2 tsp Madagascar Bourbon vanilla powder
For the Filling (for 1 galette):
- 400 g California Strawberries, washed and sliced or quartered
- 1 Tbsp beet sugar
- 1 tsp vanilla extract
For the Egg Wash:
- 1 small egg
- 1 tsp half & half cream (or milk, or water)
Instructions
For the butter pastry dough (makes two galettes):
- In a food processor, combine the flour, beet sugar, and salt. Pulse a few times to blend.
- Add the cold cubed butter over the dry ingredients. Pulse until the mixture resembles small peas, about 6-7 pulses.
- Add the ice-cold water, 1 tablespoon at a time, pulsing after each addition, until the dough starts to come together but will still be crumbly.
- Turn the dough out onto a work surface or a bowl, and press it together to form a ball. Don’t wash the food processor, you are going to use it to make the frangipane.
- Divide the dough into 2 equal portions (I used a scale) and flatten each into a disk. Wrap each in plastic wrap and refrigerate for 2 hours to chill and firm the dough. At this point, I freeze one of the balls for later use.
For the Frangipane (for 1 galette):
- In the food processor, combine almond flour, beet sugar, salt, room temperature butter, and egg. Pulse until combined, then add the vanilla powder, or extract. Purée until smooth.
For the Filling (for 1 galette):
- Wash, hull, and slice the California Strawberries, or quarter them.
- In a medium bowl, add the sliced strawberries. Sprinkle with beet sugar and vanilla. Stir and let macerate to release some beautiful juices.
Assemble:
- Preheat the oven to 400° F (200° C) and have a large baking sheet ready.
- Lightly flour a large piece of parchment paper and your rolling pin. Place the dough in the center of the parchment and start rolling out the dough from the center outward.
- Roll out the dough into an 11-12-inch round, lightly sprinkling the dough and the rolling pin with flour to prevent the dough from sticking.
- Carefully transfer the parchment with the rolled dough on the baking sheet.
- Spoon the frangipane into the center leaving a 1-inch border.
- Arrange the strawberries (reserve the juices) onto the frangipane layer.
- Gently fold the edges of the dough over the fruit and press to seal. Brush the dough with an egg wash and sprinkle with some muscovado sugar.
- Bake for about 30-35 minutes or until the crust is golden brown.
- Remove pan from the oven and let rest on a cooling rack for 5 to 10 minutes or until cool enough to handle. Grab the edges of the parchment paper and slide to a cooling rack to cool further or to a cutting board to serve. Drizzle the reserved strawberry juices over the baked galette.
- Cut into wedges. Serve on its own or with ice cream (we served it with salted caramel ice cream).
Notes
The prep time includes the 2 hours resting time for the dough in the fridge. You can make the frangipane and prepare the strawberries in the meantime.
If your frangipane is in the fridge, take it out some time before use, so it softens and it is easier to spread.
The butter pastry dough recipe makes enough for two galettes. Make the dough, divide into two balls, use one to make this galette. Wrap the other one in plastic and set it in the freezer for later use.
- Prep Time: 2 hours 30 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cakes
- Method: Baking
Keywords: california strawberries, butter, pastry dough, galette, spelt flour, dessert, sponsored, beet sugar, frangipane, almond flour
I can't wait to get a batch of fresh strawberries now to make this deliciousness. It looks too good! And great tip on multitasking - that should be a real time-saver!
★★★★★
It is so good, Elaine! Tender and juicy and sweet. Thank you!
What a gorgeous dessert! Those fresh strawberries look delicious with that flaky crust, and I love how easy this is. Thanks for sharing!
★★★★★
Thanks! The strawberries are amazing! They get so juicy and soft, paired with the frangipane and the crust it is a wonderful dessert!
mmm, I'd much rather eat strawberries than citrus any day. Especially if it's in pastry! Love that you added a nice layer of frangipane in there as well.
★★★★★
Thank you! The frangipane goes so well with the strawberries! I love strawberries since I was little 🙂 .
Can I have even not during brunch??? This Strawberry Frangipane Galette looks really scrumptious. I love the delicious California Strawberries on top. I can't wait to try this.
★★★★★
Oh, it is so delicious for brunch! It has fruit, so it is appropriate 🙂 . Thank you.
I don't know about you but I am ready to make pretty much anything if it has strawberries in it 🙂 This galette looks like the recipe I would really enjoy making, eating and craving more after!
★★★★★
Thank you! It is a pleasure to make and even more enjoyable to eat 🙂 !
This will be an instant hit in my family. Anything strawberry is always preferred.
★★★★★
I would definitely be the one to go over the top with ice cream! ha! This recipe looks fantastic but everything is better with a scoop of ice cream!
This is absolutely stunning! I just adore the color that the strawberry makes. Beautiful! Galettes are one of my favourite things to make, too. So much easier than pie and such a crowd pleaser!
★★★★★
This is perfect on a cozy weekend day with a book and some hot tea. Such a beautiful galette.
★★★★★
Frangipane is my absolute favourite! It really does elevate any dessert, and I can bet those gorgeous strawberries are the perfect match for it. I'm loving that you made a spelt pastry. Spelt is one of my favourite flours to bake with.
★★★★★
What a gorgeous dessert! I have been wanting to attempt to make a galette, it looks intimidating.
★★★★★
I absolutely LOVE spelt flour! I use it in all my baking! It's so refreshing to see this wonderful grain becoming more popular! Can't wait to try this. And strawberries are my FAVORITE!
★★★★★
Oh what a lovely galette!! This looks so beautiful. The frangipane is a delicious addition and one I will have to try soon!
★★★★★
Looks absolutely delicious! It will be a perfect treat for my family this weekend! Saving the recipe!
★★★★★
The beet sugar, the spelt flour... this is one galette recipe I'm dying to try! I love the contrast of colors and flavor. It looks fantastic! Thanks for sharing.
★★★★★