Comments

I have been looking for this healthy chocolate oat...
Delicious, but very fattening, 700.calories per se...
JudyGluten Free Yorkshire Pudding 30 days ago
Round Placemats
Margaret LubbersButtermilk Marinated Air Fryer Whole Chicken 1 month ago
This sounds like an amazing recipe and I can't wai...
Teddie AlconButtermilk Marinated Air Fryer Whole Chicken 1 month ago
Thanks for the teceipe
gloria spargerBrown Sugar Cheesecake 1 month ago
aaaaaaa
Charlene SmithEggnog Crumble Muffins (with gluten-free option) 1 month ago
Love to try the recipe
Sue HuffinesCabbage Rolls Recipe 1 month ago
I look forward making this cabbage dosj
JanOrange Ricotta Bread 2 months ago
im happy to get some fun projects and recipes.
Lynda BurkeItalian Mac And Cheese 3 months ago
Please  email the Italian mac and cheese  recipe.

Easy blueberry and frangipane galette

Blossom Lady
Jan 23, 2023 06:47 PM
Easy blueberry and frangipane galette

This recipe for an easy blueberry and frangipane galette comes from my second cookbook ‘Sweet’ and is a wonderfully quick and easy dessert, using either fresh or frozen blueberries. The almond-intense frangipane mixture provides a firm centre to this galette (tart), which is best served with fresh cream.

You can use any berry that you fancy and it’s not outrageously sweet. Double up the filling and make an extra one if you need to serve more people as this makes enough for 2 greedy people and 4 less so. You could add a hit of grated orange zest if you prefer to keep things sober. Orange and blueberries are so good together.

Ingredients:

 65 g castor sugar

65 g butter

1 egg, lightly beaten (reserve 1 tablespoon for brushing)

10 ml orange liqueur (Grand Marnier® / Cointreau) brandy or cognac (optional)

3 ml vanilla extract

70 g almond flour

(or ground almonds)

20 g cake flour, sifted

250 g sheet all-butter

puff pastry

150 g fresh or

frozen blueberries

icing sugar, for dusting

additional berries, for serving (optional)

fresh cream, for serving

Like!
Add to bookmarks
Assign tags
Loading...
No comments