Shortcut Pie
This Strawberry Almond Galette is going to be your new favorite sweet treat for the spring and summer! Almond coated pie crust is filled and baked with a layer of almond frangipane and juicy strawberries. It’s not too sweet and is the perfect level of indulgent to satisfy your sweet tooth. I love baking with berries because they add a delicious sweet and tart bite that isn’t overly decadent. Galette’s are also great to make if baking a whole pie seems intimidating or you just don’t have enough time to commit to a whole pie. You get the same aspects of the warm and jammy filling with the golden flaky pie crust without all the effort. If this sounds like something up your alley, keep reading to see how to make it!
Layers of Filling
To make the layer of almond frangipane, add the unsalted butter, granulated sugar, and almond flour into a bowl. Cream the ingredients together until well combined and fluffy. Then mix in the egg yolk, almond extract, vanilla extract, and salt. For the strawberry filling, add the strawberries, granulated sugar, cornstarch, and lemon juice into a large bowl. Toss the ingredients together until evenly coated.
Baked and Bubbly
Preheat the oven to 350℉ and Line a large baking sheet with parchment paper. Roll out the pie crust onto the baking sheet, making sure it’s centered. Spread the almond frangipane into an even layer in the center of the pie crust leaving a 2 inch border around the edge. Drain the strawberries from the liquid in the bowl and add them on top of the almond layer.
Fold up the edges of the pie dough so that they form a crust. Brush the crust with egg wash and press on the sliced almonds so they adhere to the crust. Sprinkle the raw sugar onto the crust then bake it in the oven for 50-60 minutes until the crust is golden brown and the strawberry filling is bubbling.
Remove it from the oven and allow it to cool until the filling is set. Dust powdered sugar on top. Slice it into triangles and serve with whipped cream or ice cream if desired.
Happiness In Every Bite
This Strawberry Almond Galette is the perfect dessert to bake up when you want something light and fruity! I love the fresh strawberries because their natural tartness helps to cut through the butter from the almond frangipane and pie crust, making it less heavy. But of course, if you have a major sweet tooth you can always finish it off with some whipped cream or ice cream. This Strawberry Almond Galette also has the perfect combination of textures. We have the flaky pie crust coated with the sliced almonds, which adds the right amount of crunch. Then there’s the soft and juicy strawberries with the creamy layer of almond frangipane. Each bite you take is so satisfying and will leave you happy and full!
Strawberry Almond Galette
Ingredients
For the Almond Frangipane:
- 2 tbsp Unsalted Butter (at room temperature)
- 3 tbsp Granulated Sugar
- ¼ cup + 2 tbsp Almond Flour
- 1 Large Egg Yolk
- ½ tsp Almond Extract
- ¼ tsp Vanilla Extract
- Pinch Pinch of Salt
For the Strawberries:
- 4 cups Quartered Strawberries
- 3 tbsp Granulated Sugar
- 1 tbso Cornstarch
- Juice from ¼ of a Lemon
For the Strawberry Almond Galette:
- 1 Prepared Pie Crust Dough
- Egg Wash (1 egg beaten with 1 tbsp milk)
- ⅓ cup Sliced Almonds
- ½ tbsp Raw Sugar (for topping)
- Powdered Sugar (for topping)
- Whipped Cream or Ice Cream (for serving)
Instructions
For the Almond Frangipane:
- Add the unsalted butter, granulated sugar, and almond flour into a bowl. Cream the ingredients together until well combined then mix in the egg yolk, almond extract, vanilla extract, and salt.
For the Strawberries:
- Add the strawberries, granulated sugar, cornstarch, and lemon juice into a large bowl. Toss the ingredients together until everly coated.
For the Strawberry Almond Galette:
- Preheat the oven to 350℉ and Line a large baking sheet with parchment paper. Roll out the pie crust onto the baking sheet, making sure it's centered. Spread the almond frangipane into an even layer in the center of the pie crust leaving a 2 inch border around the edge. Drain the strawberries from the liquid in the bowl and add them on top of the almond layer.
- Fold up the edges of the pie dough so that they form a crust. Brush the crust with egg wash and press on the sliced almonds so they adhere to the crust. Sprinkle the raw sugar onto the crust then bake it in the oven for 50-60 minutes until the crust is golden brown and the strawberry filling is bubbling.
- Remove it from the oven and allow it to cool until the filling is set. Dust powdered sugar on top. Slice it into triangles and serve with whipped cream or ice cream if desired.
