King Arthur’s Almond Galette Recipe

Introduction

This almond galette is a delightful rustic tart that combines a flaky, buttery crust with a rich almond filling. It’s an elegant yet simple dessert perfect for any occasion, offering a beautiful balance of sweetness and texture.

Ingredients

• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
• 1/4 teaspoon table salt
• 1/2 teaspoon baking powder
• 16 tablespoons (227g) unsalted butter, cold
• 1/2 cup (113g) sour cream
• 2/3 cup (170g) almond paste
• 6 tablespoons (85g) unsalted butter
• 1/2 cup (99g) granulated sugar
• 1/2 teaspoon table salt
• 2 large egg yolks
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/3 cup (40g) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (48g) almond flour or very finely ground whole almonds
• 1 large egg yolk
• 1 teaspoon water, cold

Instructions

1. Step 1: Weigh or measure the flour carefully by gently spooning it into a cup and leveling off the excess. Whisk together the flour, salt, and baking powder.
2. Step 2: Cut the cold butter into pats and work it into the dry ingredients until the mixture is unevenly crumbly and some larger bits of butter remain.
3. Step 3: Stir in the sour cream. The dough will be craggy but cohesive. Turn it onto a floured surface and bring it together with a few quick kneads if needed.
4. Step 4: Pat the dough into a rough square and roll it out into an 8″ x 10″ rectangle. Flour the underside to keep it from sticking.
5. Step 5: Fold the dough in thirds like a letter from the shorter 8″ side. Flip so the open flap is down, turn 90°, roll again to 8″ x 10″, then fold in thirds once more.
6. Step 6: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or overnight.
7. Step 7: Preheat the oven to 400°F. Grease a baking sheet or line with parchment paper.
8. Step 8: Divide the chilled dough in half. Roll one half into a 10″ square, then cut out a 10″ circle using a dinner plate or similar template. Place the circle on the prepared baking sheet.
9. Step 9: For the filling, beat together almond paste, butter, sugar, and salt until smooth and well combined.
10. Step 10: Add the egg yolks and vanilla extract; beat until fully incorporated.
11. Step 11: Stir in the all-purpose flour and almond flour until just combined.
12. Step 12: Roll out the remaining dough half into an 11″ square and cut an 11″ circle.
13. Step 13: Spread the almond filling evenly on the smaller circle, leaving a 1″ rim around the edge.
14. Step 14: Mix the egg yolk and cold water to create a glaze. Brush some over the exposed edge of the bottom pastry.
15. Step 15: Center the larger dough circle over the filling and smooth it out. Seal the edges by pressing and crimping with a fork.
16. Step 16: Brush the entire surface of the galette with the glaze to enhance browning and definition.
17. Step 17: Decorate by lightly scoring a pattern on top using the back of a knife without cutting through to the filling. Make one vent hole in the center and four small slits elsewhere, hidden within the pattern.
18. Step 18: Bake for 30 to 35 minutes until golden and deeply browned. Let the galette cool slightly on the baking sheet before serving.
19. Step 19: Serve warm or at room temperature. Store leftovers at room temperature for several days or freeze for longer storage.

Tips & Variations

• Use cold butter and chilled dough for the flakiest crust.
• Substitute sour cream with crème fraîche or yogurt for a slight tang.
• Try adding a sprinkle of sliced almonds on top for extra crunch.
• If almond paste is unavailable, finely chop blanched almonds and adjust sugar to taste.

Storage

Store the galette wrapped at room temperature for up to 3 days. For longer storage, freeze wrapped tightly for up to one month. Reheat gently in a 350°F oven until warmed through to revive crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated overnight or frozen for up to a week. Allow it to thaw and come slightly to room temperature before rolling.

What can I use instead of almond flour?

You can use finely ground whole almonds as a substitute. Make sure they are very finely ground to maintain a smooth filling texture.

King Arthur’s Almond Galette Recipe

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★★★★★

4.9 from 78 reviews

This King Arthur’s Almond Galette is a rustic and elegant French-inspired tart featuring a tender, flaky buttery crust filled with a sweet almond paste mixture. The delicate almond filling is complemented by a beautifully textured, golden-brown crust with a decorative pattern, making it a perfect dessert for any occasion. The galette is easy to assemble, requiring no pie pan, and offers a delicious balance of creamy, nutty, and slightly caramelized flavors.

• Author: Maya
• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 galette, serves 8 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

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For the Crust:

• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
• 1/4 teaspoon table salt
• 1/2 teaspoon baking powder
• 16 tablespoons (227g) unsalted butter, cold
• 1/2 cup (113g) sour cream

For the Filling:

• 2/3 cup (170g) almond paste
• 6 tablespoons (85g) unsalted butter
• 1/2 cup (99g) granulated sugar
• 1/2 teaspoon table salt
• 2 large egg yolks
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/3 cup (40g) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (48g) almond flour or very finely ground whole almonds

For the Glaze:

• 1 large egg yolk
• 1 teaspoon cold water

Instructions

1. Make the crust: Weigh or gently spoon the flour into a bowl and whisk together with the salt and baking powder. Cut the cold butter into pats and work it into the flour mixture until it becomes unevenly crumbly with some larger butter bits remaining.
2. Add sour cream: Stir in the sour cream until the dough is craggy but holds together. Turn onto a floured surface and knead a few times if needed to bring it together.
3. Roll and fold: Pat dough into a rough square and roll out into an 8″ x 10″ rectangle, dusting with flour underneath to prevent sticking. Fold the dough into thirds from the shorter 8″ end like a business letter, flip the dough so the open flap is on the bottom, turn it 90°, then roll it out again to 8″ x 10″. Fold into thirds again.
4. Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes or overnight.
5. Prepare for baking: Preheat oven to 400°F (205°C). Lightly grease a baking sheet or line with parchment paper.
6. Divide dough: Cut the chilled dough in half and roll one half into a 10″ square. Using a 10″ round template, cut a 10″ circle and place it on the prepared baking sheet.
7. Make the filling: Beat together the almond paste, butter, sugar, and salt until smooth and fully combined. Add the egg yolks and vanilla extract and continue beating until well incorporated. Stir in the all-purpose flour and almond flour until combined.
8. Roll second dough circle: Roll the second half of the dough into an 11″ square and cut an 11″ circle.
9. Assemble the galette: Spread the almond filling evenly over the smaller 10″ dough circle, leaving a 1″ border around the edge.
10. Prepare the glaze: Mix the egg yolk and cold water together to make an egg wash. Brush some of the glaze over the exposed 1″ border of the bottom crust.
11. Cover and seal: Center the larger 11″ dough circle over the filling and smooth it out. Use a fork to press and crimp the edges to seal the galette firmly.
12. Glaze and decorate: Brush an even coat of the egg wash over the entire surface of the galette. Use the back of a knife to lightly score a decorative pattern on the surface without cutting through. Poke a vent hole in the center and make four additional small slits hidden within the pattern.
13. Bake: Bake the galette for 30 to 35 minutes or until golden brown and deeply caramelized on top. This enhances the buttery flavor of the crust. Remove from the oven and allow to cool slightly on the baking sheet.
14. Serve and store: Serve the galette warm or at room temperature. Leftovers can be stored at room temperature for several days or frozen for longer storage.

Notes

• Use cold butter for the crust to achieve a flaky texture.
• Folding the dough and chilling improves the flakiness and handling of the pastry.
• The almond flour adds texture and flavor to the almond filling.
• Decorative scoring before baking adds a beautiful aesthetic without compromising the filling.
• Letting the galette caramelize slightly during baking enhances the flavor.
• Galette can be served with a dusting of powdered sugar or a dollop of whipped cream if desired.
• Ensure the crust edges are well sealed to prevent filling leakage during baking.

Keywords: almond galette, French tart, almond paste dessert, rustic tart, flaky pastry, King Arthur flour, almond flour dessert