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Farmers market fruit is my favourite little luxury.

Usually, I like to just enjoy it as is. It can feel too special to bake with, but when I do, it is usually in a frangipane galette. As much as I love a pie, it needs a lot of fruit. This galette is a nice way to highlight a smaller haul. It is less fussy, the frangipane helps absorb some of the juices while it bakes, and a generous sprinkle of demerara sugar on the crust brings it almost into cookie territory. With spring in full swing, of course I made this one with rhubarb, but I have also used figs, plums, cherries, and pears. It is always delicious.

I have also shared an in-depth guide to how I make my super flaky all butter pie crust. You will want really good pastry here.

As much as I love baking in advance, I do think a frangipane galette is best the day it is baked. The following day it is still tasty, but the frangipane can soften the base of the crust a bit more than I like.

Recipe

Ingredients:

Frangipane:

• 57g butter, room temperature

• 57g granulated sugar

• 2 large eggs, divided

• 57g almond flour

• 1 tsp all-purpose flour

• 1/2 tsp vanilla extract

• 1/4 tsp almond extract

• zest from 1 small orange

• 1 tsp amaretto, optional

• 1/8 tsp salt

Rhubarb:

• 1.5 lbs rhubarb, cut into 1/2-inch thick slices on a bias

• 1/4 cup granulated sugar

• juice from the zested orange

Assembly:

• 1 batch flaky all-butter pie crust, chilled

• splash of milk or cream

• demerara sugar, for sprinkling

• vanilla ice cream or whipped cream, for serving, optional

Directions:

1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

2. Make the frangipane: In the bowl of an electric mixer, combine butter and granulated sugar. Mix on medium speed until light and fluffy.

3. Divide the eggs: You will use 1 1/2 eggs for the frangipane and reserve the remaining 1/2 egg for the egg wash. Crack 1 egg into a small bowl and whisk well. Pour half of it into a second small bowl and set aside for the egg wash. Crack the second egg into the remaining half egg, beat together, then add to the butter and sugar. Mix until combined.

4. Finish the frangipane: Add the almond flour, all-purpose flour, vanilla extract, almond extract, orange zest, amaretto if using, and salt. Mix just until combined. Place in the fridge until ready to use.

5. Macerate the rhubarb: Combine rhubarb, sugar, and juice from the zested orange. Toss to coat and set aside while you roll out the dough.

6. Assemble the galette: On a lightly floured surface, roll out the pie crust into a roughly 12-inch circle and transfer it to the prepared baking sheet. Spread the frangipane evenly over the dough, leaving a 2-inch border. Lift the rhubarb out of the macerating liquid, leaving the liquid behind, and arrange the slices in slightly overlapping concentric circles so it looks like a flower.

   Note: I like starting kind of halfway towards the middle; that way, I make sure I have enough to get to the centre, and any leftover wonky pieces end up on the outside of the circle and will likely get covered by the crust anyway.

   Save any leftover macerating liquid from the rhubarb for cocktails or mocktails. It is lovely with just ice and soda water!

7. Fold and egg wash: Fold the bare border of dough up and over the fruit. If the dough is feeling soft or warm, chill the assembled galette for 15 minutes, or until the dough feels firm again. Add a small splash of milk or cream to the reserved half egg and mix well, then brush over the exposed crust. Sprinkle all over, but especially over the crust, with demerara sugar.

8. Bake: Transfer to the oven and bake until the crust is deeply golden, the rhubarb is tender, and the frangipane has puffed up and taken on a bit of colour around the fruit, about 45-55 minutes.

9. Serve: Galette really is best the day it is baked. Let cool slightly before serving warm, or let cool to room temperature. Serve on its own, with vanilla ice cream, or with whipped cream.

That’s all for now! See you next time At Isabelle’s.