Here is a delicious spring dessert that comes together quickly in a few simple steps. Frangipane, an almond-flavoured paste, adds rich fragrance to the tart and subtle richness to the fruit filling. In fact this is one of the best-smelling desserts we’ve ever baked. You might expect the rustic-looking pastry to be rustically tough, but it’s exquisitely light and crisp.
David is from a family of rhubarb purists who believe it should be used without the adulteration of other fruits. (The family house was lined on one side with rhubarb plants.) Rob insists that it’s too sour on its own. Little does he know, but as the pastry chef, he wins this round.
Some recipes suggest brushing the crust with melted butter and dusting it with sugar – this is optional.
Strawberry-Rhubarb Frangipane Galette
Adapted from David Lebovitz’s Apple-Frangipane Galette in Ready for Dessert
Galette Dough (by David Lebovitz)
1 ½ cups all purpose flour
1 tablespoon sugar
½ teaspoon salt
½ cup unsalted butter cut into 1-inch pieces
6 tablespoons ice water
In a food processor, mix flour, sugar and salt. Add the chilled butter cubes and pulse until the mixture is the size of large corn kernels. Add the ice water all at once, and pulse until the mixture holds together. Shape dough into a 5 inch disc and refrigerate for 30 minutes before using.
Frangipane (by David Lebovitz)
4 ounces (115 grams) almond paste
1 ½ teaspoons sugar
1 ½ teaspoons all-purpose flour
1/8 teaspoon almond extract
6 tablespoons unsalted, room-temperature butter
1 large egg, room temperature
1 teaspoon rum, kirsch or Calvados (optional)
In a food processor, mix the almond paste, sugar, flour and almond extract until this breaks into fine and even pieces. Add the butter and mix until incorporated. Then add the egg and Calvados. Keeps in the freezer for up to a month. This is easiest spread at room temperature.
Fruit filling (Adapted from Fine Cooking’s Fresh & Quick 2010)
1 pound fresh trimmed and cleaned rhubarb
1 cup fresh strawberries
1 cup sugar
3 tablespoons flour
- Mix all filling ingredients in a bowl and let rest for 10 minutes.
- Roll out the dough into a 14-16 inch round. Keep in mind the filling should not reach the edges. You will want to leave at least two inches around the edge of the pastry, to fold up over the filling.
- Add half the frangipane mixture to the centre of the crust, leaving three inches of pastry uncovered.
- Place the fruit filling into the centre of the crust, leaving at least two inches of pastry around the edges.
- Fold the outside edges pastry over the fruit filling, pleating the pastry, and gently pressing it against the filling. You do not want the pastry to unfold in the oven.
- Bake at 400 degrees F for 45-55 minutes, or until the edges of the galette are a light golden brown.
I was cycling in Lanaudiere today and was admiring the giant rhubarb plants in flower in country gardens… and roadside ditches. How can you not love rhubarb’s enthusiasm?
David, how about lemon with rhubarb?
I think it’s time to make another batch of lemon-rhubarb jam, which I haven’t made in a few years, but is lovely despite a somewhat insipid colour.
Lovely. I’ve never had rhubarb, but I’ve heard that it’s wonderfully tart. Seems like it would go well with the strawberries!
Wei-Wei
This looks and sounds fantastisch! I’m more than willing to forsake my rhubarb purist tendencies for this one. I’m going to try it with a gluten-free flour combination; I’ll let you know how it turns out.
that’s a great look
beautiful colors
Wow! That very same weekend I too was scouring the markets looking for rhubarb to make my first attempt at strawberry-rhubarb shortcakes (I’ve never had rhubarb), but alas, couldn’t find it in 3 different markets! Can I at least make myself feel better by saying “Great minds think alike!”? (I might be reaching for the stars on that one!) As always, beautiful photographs.
-J
Don’t give up your hunt – there’s nothing like the taste of rhubarb! Thanks for the encouragement, it means a lot coming from someone who takes such beautiful photos herself.
Rustic galettes and tarts are one of my favorite desserts, and this looks pretty incredible. Can you believe I’ve done absolutely nothing with rhubarb this year?! Now I’m worried it may be a little late…heading to the farmer’s market tomorrow to find out so we’ll see. Fabulous recipe and photos. Inspired.
This is gorgeous, guys. I’ve still got carte blanche on my neighbor’s rhubarb patch, so I may be bonding with my inner pastry chef and making this soon!
It’s never too late for rhubarb! It’s one of the fruits that freezes really well, so if you can’t find fresh, frozen will do just fine.
Sounds like a terrific neighbour!
Just made this delicious dessert! My favorite kind – not too sweet. The almond added a new flavour – I’ve never had it with a strawberry-rhubarb combo. The pastry was heavenly as well. I’ve posted my pics and links back to your post on my website. Thanks for sharing!
Glad you liked it Laura – I love that vintage bowl. We had a set of those growing up and they were so well used that the blue motif on the outside wore off completely.
The only problem with this recipe is figuring out what on earth to do with the rest of the almond paste.
I’m going to be making a cilantro martini for myself this evening. Cheers!
Hey guys – This is making my mouth water. I love any kind of rhubarb and strawberry combo. And, I feel like it’s good(ish) for you. Plus, it’s just so fun to say. Rhubarb. Rhubarb. Rhubarb. See?
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This recipe looks delicious. We have rhubarb in the garden and almond paste in the cupboard, so I’m ready to go.
As for the remaining almond paste, it’s wonderful spread on puff pastry and rolled into palmiers.