Moro Blood Orange Galette

Moro Blood Orange Galette (Tart)
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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.
Moro Blood Orange Galette (Tart)
Print Recipe
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.
Ingredients
Crust:
Filling:
Servings:
Instructions
Crust
  1. Measure the flour, salt, sugar, cardamom, and cinnamon into a bowl and stir to blend.
  2. 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.
  3. 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.
  4. 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:
  1. Make the frangipane by measuring the butter and sugar into a bowl . Beat with a whisk or blender under creamy in texture.
  2. Add the almond flour and egg as you continue to stir. The mixture should be smooth in texture.
  3. Set aside.
  4. Remove all the skin and as much of the white pith as you can from the blood orange slices. Discard any seeds.
Assemble:
  1. 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.
  2. Spread the frangipane over the dough, leaving an edge a little less than 1 inch around the borders.
  3. Arrange the blood orange slices over the frangipane. You should have enough for two layers.
  4. Fold the edges of the dough over the filling. Place the galette in the fridge for about 20 minutes. Preheat oven to 400°F.
  5. Transfer the galette to a baking sheet. Brush the overlapping edges of the dough with the beaten egg, and sprinkle with sugar.
  6. Bake for 40 minutes. The edges should be golden brown, and the filling bubbly.
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