Rhubarb and Raspberry Galette
This is such a great Dessert. And it is so easy – seriously, super easy!
Note: The idea is to make it easy, and use a refrigerated pie crust but you can make your own dough.
Raspberries, a hint of orange and a layer of frangipane makes this rhubarb galette an instant hit.
- 1 recipe of your favourite pie crust dough
- 1 tbsp milk
- raw sugar
- 1/2 cup ground almonds
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 tbsp orange zest, finely grated
- 3 cups rhubarb, diced in 1/4 inch pieces
- 1 cup raspberries (fresh or frozen but unthawed)
- 1/2 cup raspberries (these will garnish)
- 1/4 cup flour
- 3/4 cup sugar
- 2 tbsp minute tapioca
- 1 tbsp vanilla
- Preheat oven to 400F.
- On a lightly floured board, roll the pastry dough out to form a large 10- to 12-inch circle.
- Line a large, rimmed baking sheet with parchment. Transfer rolled dough to the parchment lined sheet.
- Orange Frangipane: In a food processor, grind the almonds, 1/2 cup sugar, egg and 1 tsp vanilla to form a paste. Add the orange zest and pulse to blend.
- Spread the almond paste on the pastry, leaving a 1 1/2 to 2 inch border.
- Fruit Filling: In a large bowl, toss the rhubarb and raspberries together. Add the flour, sugar, tapioca and toss to coat the fruit well. Add the vanilla and toss again.
- Assembly: Spoon fruit filling evenly over the frangipane paste. Fold the pastry edge over to form a rim.
- Add the remaining raspberries over the cake, well accommodated and tidy (ie a decorative way to make it look cute.) Brush the top of the pastry rim with milk and sprinkle with raw sugar. Bake for 35 to 40 minutes or until the crust is golden and the filling is bubbling at the edges.
- Allow to cool before eating. Can be eaten plain, or with vanilla ice cream, whipped cream or creme fraiche.