Blueberry Galette with Lilac Vanilla Frangipane
Blueberry Galette with Vanilla Lilac Frangipane
My blooming lilacs this spring inspired me to make lilac sugar which is used in nearly every portion of this galette. The combination of the blueberries, vanilla and lilac in this recipe are a wonderful way to taste the essence of spring. I recommend making the lilac sugar a week prior but at least 2-3 days.
Ingredients
For the lilac sugar:
- 2-3 bunches fresh lilacs, stems removed
- 2-3 cups sugar
For the galette crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 2 sticks cold unsalted butter, cubed
- 6-8 tbsp ice cold water
- 1 beaten egg
For the vanilla lilac frangipane:
- 1 1/4 cup almond flour
- 1/2 cup lilac sugar
- 2 tbsp melted butter
- 1 tsp salt
- 2 eggs
- 1 seeds scraped from a vanilla bean pod
For the blueberry filling:
- 2 1/2 cups fresh or frozen blueberries
- 1/2 cup lilac sugar
- 1/2 lemon, squeezed
- 1 pinch salt
Instructions
For the lilac sugar:
- I recommend making this lilac sugar a week ahead of time but at least 2-3 days. Grab 2-3 branches of lilacs, removing any stems. Shake them gently to remove any bugs. Gently break off the flowers and place them in a jar. Begin alternating flowers and sugar until you have as much as you want or fill the jar. Seal the jar and leave for at least 2-3 days, shaking occasionally to infuse the essence of lilacs.
For the galette crust:
- In a food processor, add the flour, salt, sugar and cubed butter. Pulse until the mixture resembles damp sand. You can also do this with your hands, just make sure to coat the butter in the flour. Once the mixture reaches the desired consistency, began adding 1-2 tbsp of water at a time while continuing to pulse the mixture until the mixture comes together in a shaggy ball of dough. Dump the dough onto a floured surface, shaping into a ball and then flattening into a disk. Wrap in cling film and place in the refrigerator for at least 1 hour. About 5-10 minutes before planning to roll your galette crust, prepare the frangipane and bluberry filling.
For the vanilla lilac frangipane:
- Add the frangipane ingredients to a mixing bowl and combine until well mixed. Set aside.
For the blueberry filling:
- If using frozen blueberries, make sure they are thawed and drained well. Mix the blueberries with sugar, lemon and water and set aside.
Assembly:
- Take your dough from the refrigerator and place on a well-floured surface. Using a rolling pin, begin rolling the dough into a circle until the circle is approximately 12-16 inches wide and 1/4-inch thick. Empty your bowl of frangipane into the middle of the crust circle and begin spreading around the dough, leaving a 2 inch gap at the edges. Spoon your blueberry filling on top of the frangipane, taking care not to pour too much juice onto the galette. Note that the longer the blueberry mixture rests, the more juice you will have. You can set aside the juice to create a simple syrup later if you choose. Once you've finished adding your frangipane and blueberry filling, begin folding the edges of the galette over the top of blueberries, "pleating" or tucking the dough every 2-3 inches until you make it around the circle. Using a pastry brush, brush a beaten egg over the edges of the galette crust generously. Sprinkle with lilac sugar. Bake in a preheated 375 degree oven for 40-50 minutes are until edges are golden brown.
Notes
Frangipane – based off this recipe by The Feedfeed
