Sunday, March 18, 2012
Red Berries Frangipane Galette
However, we were invited to our friends to visit their new-born (3 months old) baby, I had my excuse. Before the baby has born in December we already had a baby shower, for which I baked danish tea biscuits. This time I was thinking of pies.
I have already baked pear frangipane galette so as spring is coming I decided on red berries frangipane galette.
The dough is again paté briseé and I used the same frangipane cream recipe as last time, but substituted pear with berries and cinnamon with vanilla.
BAKING THE GALETTE
100 g blueberries
100 g blackcurrant
1 packet of bourbon vanilla sugar
Roll the dough out to 2-3 mm (approx. 0.1-0.2 inch). Distribute the frangipane cream evenly in the middle of the dough. Leave 3-4 cm (1.2-1.5 inch) as that part should be folded back. Place the berries (washed and wiped dry) on the cream and fold in the sides. Sprinkle the whole galette with vanilla sugar.
Preheat the oven to 190 degrees (375 Fahrenheit) and bake it until 25 minutes.