Rhubarb and Orange Frangipane Galette

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Sweet rhubarb, a layer of melt in the mouth almondy, orange frangipane, inside crispy puff pastry, all topped with a sweet glaze; this Rhubarb and Orange Frangipane Galette is bursting with summer flavours, wonderful textures and it looks quite spectacular! 

I made a very quick trip to Wales at the weekend, for my mum’s birthday, and returned with a generous haul of fresh rhubarb, which was growing like mad in her garden. As a child, jar of sugar in one hand, we would pick the rhubarb and dunk the raw end in sugar before we ate it. The original Haribo ‘tangtastic, we loved the sweet and sour contrast; it made us shudder and giggle and was quite addictive. I tried it again for old times sake, but it wasn’t quite as delicious as I remembered it!

Raw rhubarb tends to be sour and tangy; I can definitely confirm this is true! As such, it is normally cooked with sugar (or other sweeteners) and frequently with other sweet fruits and flavours as well, such as strawberries, orange and/or vanilla.

What is a galette?

A galette is a free form pastry/bread or pancake case which is used to house savoury or sweet fillings. These rustic and open tarts are easier to make than traditional fruit pies, and by using good quality shop bought puff pastry, they can be very quick to whip up.

What is frangipane?

This sweet galette is loaded with fruit as well as a layer of frangipane. Frangipane is a cake batter made from butter, sugar, eggs, ground almonds, a little flour and a hint of vanilla and salt. It is used in a variety of different cakes, tarts and croissants, is very quick and easy to make, and is utterly delectable. The sweet almonds, vanilla and the added orange zest all combine to enhance and balance the rhubarb. For more recipes using frangipane, see here.

How to make Rhubarb and Orange Frangipane Galette

Collect all your ingredients together:

Rhubarb and Orange –

• fresh rhubarb
• caster sugar
• oranges – zest and juice
• cornflour

Orange Frangipane – (NB you will only use half of this. See recipe Notes)

• unsalted butter, at room temperature
• caster sugar
• large egg
• ground almonds/almond meal
• plain/all-purpose flour
• almond extract
• vanilla extract
• fine salt
• grated orange zest

Pastry –

• puff, shortcrust or sweet shortcrust pastry, homemade or shop bought (I prefer puff pastry and use pre-rolled shop bought!)

To finish –

• egg wash
• Demerara sugar

To serve –

• ice cream, fresh cream, custard/vanilla sauce or natural/vanilla yoghurt

How to make this fabulous galette:

Prepare the rhubarb and orange

You need to start off by preparing the rhubarb and let it macerate with the sugar and orange.

1. Use a fine grater to remove the zest from both oranges and set the zest from 1 orange aside for the frangipane. Trim and wash the rhubarb.
2. Slice any thick sticks of rhubarb in half horizontally and then slice into 2.5cm/1 inch pieces.
3. Mix thoroughly in a bowl with the sugar, juice from 2 oranges and zest from 1 orange. Set aside for a minimum of 20 minutes to macerate.

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Next make the frangipane

You will only use half of the frangipane. Either freeze the remainder for use another time in another recipe (an apricot galette with frangipane is heavenly!) or you could use it to make these delicious Almond Croissants for breakfast.

1. Weigh all the ingredients, apart from the orange zest, into a bowl and beat with an electric whisk for about 1 minute, or until combined.
2. Remove half of the frangipane and set this aside for a different purpose. (See Recipe Notes) Fold in the orange zest.

NB Ensure the butter is at room temperature and soft enough to beat. (See Recipe Notes)

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Now bring it all together and make this galette!

1. Put a sieve over a saucepan and strain the macerated rhubarb. Set the liquid aside to make a glaze.
2. Unroll the pastry (if using pre-rolled) so the long side is facing you . Gently release it from the baking parchment underneath but leave it on the parchment. Sprinkle over some flour onto the pastry, a little underneath and above and below the pastry.
3. Roll until it is big enough to cut out a 30cm/12in circle. (NB – do not throw away the left over pastry! You can use it to make a Pandowdy – like a cross between a fruit crumble and a fruit pie.)
4. Spread the frangipane evenly in the centre of the pastry, leaving a 6cm/2.5in border on the outside of the pastry circle.
5. Put the rhubarb back in the bowl you macerated it in. Add the cornflour and anything left in the sieve which did not go through, and mix well.
6. Tip this over the frangipane only, not the pastry border, ensuring as even coverage as possible.
7. Now fold the pastry up and around the fruit, creating little folds in the pastry to ensure it fits. You can use the baking parchment underneath to help you. Press down gently to ensure it is secure.
8. To finish off, beat an egg well and use a pastry brush to apply to the edges of the galette.
9. Finally, sprinkle the Demerara sugar over the pastry sides.
10. Use the baking parchment to help you transfer the galette onto a baking tray. Make sure the baking tray is larger than the galette as it may spread out a little as it cooks.
11. Bake in the centre of the oven until the rhubarb is soft, the frangipane cooked and the pastry is golden brown and crispy. The frangipane is cooked when the centre feels springy when lightly touched with your finger and no imprint remains.

NB If your pastry is not pre-rolled, you will need around 300g – 320g pastry rolled out into a 30cm/12in circle. I find it easiest to roll out the pastry on the baking parchment you will be cooking it on. You can then use this parchment to help you transfer it to the baking tray.

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One more final step!

1. Whilst the galette bakes, heat the liquid you strained from the rhubarb and orange into a saucepan, over a moderately high temperature until reduced to around 6 tablespoons and is sticky. (If you reduce it too much it will solidify like jam. If you do this, simply add some boiling water to thin.
2. When you take the galette out of the oven, gently brush the glaze over the rhubarb and the frangipane.
3. Serve! Delicious with ice cream, fresh cream, custard, natural yoghurt or just on its own!

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At what temperature should you serve this galette?

This Rhubarb and Orange Frangipane Galette can be served hot, warm or at room temperature. It is delicious with ice cream, fresh cream or custard and wonderful with sone natural yoghurt for a cheeky breakfast.

What is the best way to store this galette?

This galette stores well, covered, in the fridge, for up to 5 days. If serving from the fridge, do allow time for it to come to room temperature first, or gently warm it before serving.

Can I freeze this galette?

Yes you can! After cooking, allow the galette to cool completely and then cover and freeze for up to 3 months. I would not recommend freezing it prior to cooking. Rhubarb has a high water content and as such become watery when you defrost them. This will affect the texture and consistency of your galette.

Made this recipe?

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