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Perfect Rhubarb Cardamom Galette Recipe with Brown Butter Almond Frangipane

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A quick and easy galette featuring tart rhubarb, warm cardamom spice, and a rich brown butter almond frangipane filling wrapped in a flaky crust. Perfect for spring gatherings and simple homemade desserts.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1 tbsp granulated sugar (for crust)
  • 1/4 tsp salt
  • 8 tbsp (113 g) cold unsalted butter, cubed
  • 3–4 tbsp ice water
  • 6 tbsp (85 g) unsalted butter (for browning)
  • 3/4 cup (75 g) almond flour
  • 1/3 cup (65 g) granulated sugar (for frangipane)
  • 1 large egg (room temperature)
  • 1/2 tsp almond extract
  • 1 tbsp all-purpose flour (for frangipane)
  • 1 lb (450 g) fresh rhubarb, trimmed and cut into 1/2-inch pieces
  • 1/3 cup (65 g) granulated sugar (for filling)
  • 1/2 tsp ground cardamom
  • 1 tbsp all-purpose flour (for filling)
  • 1 large egg beaten with 1 tbsp water (egg wash)
  • 2 tbsp sliced almonds
  • 1 tbsp turbinado sugar (optional)

Instructions

  1. Make the crust: In a large bowl or food processor, whisk together 1 1/4 cups flour, 1 tbsp sugar, and 1/4 tsp salt. Add cold cubed butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized bits of butter. Slowly add 3 tbsp ice water, mixing gently until dough clumps but isn’t wet or sticky. Wrap in plastic and chill at least 30 minutes.
  2. Prepare the brown butter almond frangipane: In a small skillet over medium heat, melt 6 tbsp unsalted butter. Cook, swirling occasionally, until butter is golden brown and smells nutty. Transfer to bowl and cool slightly. Stir in 3/4 cup almond flour, 1/3 cup sugar, 1 beaten egg, 1/2 tsp almond extract, and 1 tbsp flour until smooth. Set aside.
  3. Prepare the filling: In a medium bowl, toss 1 lb chopped rhubarb with 1/3 cup sugar, 1/2 tsp ground cardamom, and 1 tbsp flour to absorb excess juices.
  4. Roll out the crust: On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to parchment-lined baking sheet.
  5. Assemble the galette: Spread brown butter almond frangipane evenly over dough, leaving a 2-inch border. Pile rhubarb mixture evenly on top.
  6. Fold the edges: Fold dough edges over filling, pleating to create rustic edge. Brush crust with egg wash and sprinkle sliced almonds and turbinado sugar on top.
  7. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and filling bubbles. Tent crust edges with foil if browning too quickly.
  8. Cool and serve: Let galette cool on baking sheet at least 20 minutes before slicing to allow filling to set.

Notes

Keep an eye on the butter when browning to avoid burning. Chill dough well for a flaky crust. Tent crust edges with foil if browning too fast. Use fresh rhubarb if possible; frozen can be used if thawed and drained. Dough can be made up to two days ahead and kept refrigerated.

Nutrition

Keywords: rhubarb galette, cardamom dessert, brown butter frangipane, almond galette, spring dessert, easy galette recipe, homemade dessert

Find it online: https://twinkletaste.com/perfect-rhubarb-cardamom-galette-recipe-with-brown-butter-almond-frangipane-easy-homemade-dessert/