Moro Blood Orange Galette

Moro Blood Orange Galette (Tart)

A galette is a classic French tart, with a light crust that is simply folded over the filling. In this case, it’s a combination of almond frangipane and a stunning Moro blood orange filling, making it a treat for both the eyes and the taste buds. You’ll make it on a a weekend, and the leftovers will brighten up your lunchtime on Monday.
Course Dessert

Ingredients
  

Crust:

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 1/2 tablespoons sugar
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground cinnamon
  • 6 tablespoons unsalted butter cold & cut into 1/2-inch cubes
  • 3 tablespoons ice water

Filling:

  • 5 tablespoons butter softened
  • 5 tablespoons sugar
  • 2/3 cup almond flour
  • 1 egg
  • 3-4 Moro blood oranges peeled & sliced into 1/4-inch rounds
  • 1 egg lightly beaten
  • 1 tablespoon sugar

Instructions
 

Crust

  • Measure the flour, salt, sugar, cardamom, and cinnamon into a bowl and stir to blend.
  • Add the cold diced butter and blend using a pastry cutter or your fingers. Dough should be crumbly in texture, but you should still see pieces of butter in it.
  • Add the ice water a tablespoon at a time, mixing gently with a fork. The dough should just begin to ball together – do not knead.
  • Cut a large sheet of plastic wrap, and ball the dough onto it. Wrap it around the dough and place in the fridge for about 1 hour.

Filling:

  • Make the frangipane by measuring the butter and sugar into a bowl . Beat with a whisk or blender under creamy in texture.
  • Add the almond flour and egg as you continue to stir. The mixture should be smooth in texture.
  • Set aside.
  • Remove all the skin and as much of the white pith as you can from the blood orange slices. Discard any seeds.

Assemble:

  • When you’re ready, remove the pastry from the fridge and roll out on a lightly floured flat surface to a large round. It should be about 1/4 inch thick. Slide it gently onto a cutting board or other large flat sheet.
  • Spread the frangipane over the dough, leaving an edge a little less than 1 inch around the borders.
  • Arrange the blood orange slices over the frangipane. You should have enough for two layers.
  • Fold the edges of the dough over the filling. Place the galette in the fridge for about 20 minutes. Preheat oven to 400°F.
  • Transfer the galette to a baking sheet. Brush the overlapping edges of the dough with the beaten egg, and sprinkle with sugar.
  • Bake for 40 minutes. The edges should be golden brown, and the filling bubbly.
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