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Recipe

Pineapple & Frangipane Galette

Judy Rutz

Yield: Yields 1 galette.

Servings: six to eight.

Frangipane is a rich almond-flavored pastry cream. I make this version using almond paste, which is available in the baking section of the supermarket.

Ingredients

For the frangipane:

  • 5 oz. almond paste (1/2 cup packed)
  • 1/4 cup sugar
  • 2 oz. (4 Tbs.) unsalted butter, at room temperature
  • 1-1/2 Tbs. dark rum
  • 1 large egg, at room temperature

To assemble the tart:

  • 1/2 large ripe pineapple, peeled and cored, eyes removed
  • 1 disk Sweet Galette Dough 
  • 2 Tbs. sugar
  • 1 Tbs. unsalted butter, melted

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 390
      Fat Calories (kcal): 220
      Fat (g): 25
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 75
      Sodium (mg): 85
      Carbohydrates (g): 38
      Fiber (g): 2
      Protein (g): 5

Preparation

To make the frangipane

  • With an electric mixer, beat together the almond paste, sugar, and butter. Add the rum and egg and continue to mix until smooth.

To assemble the galette

  • Adjust an oven rack to the center position and heat the oven to 400°F. With a serrated knife, cut the pineapple half into 1/2-inch slices, and then cut the slices into 1-inch pieces.

  • Cover a baking sheet, preferably one without sides, with kitchen parchment. (If your baking sheet has sides, flip it over and use the back.)

  • On a lightly floured surface, roll the galette dough into a 15-inch round. Transfer the dough by folding it in half, picking it up, and unfolding it on the lined baking sheet. Smear the frangipane over the dough, leaving a 2-inch border without frangipane. Arrange the pineapple slices in an even layer over the frangipane. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to create a folded-over border. Brush the border with the melted butter and sprinkle the entire galette with the sugar. Bake until the sugary crust has browned and the frangipane is set, 30 to 35 minutes. Let cool for about 5 minutes, and then slide the galette off the parchment and onto a cooling rack. Let cool for another 20 minutes before slicing.

Reviews

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Reviews

  • Buttercupski | 07/22/2010

    I make all of the birthday treats in my office and had a request for this galette substituting plums for the pineapple. Everyone loved it! I also made one for the holidays using pears, dried cranberries and slivered dried apricots, which complimented the frangipane perfectly.

  • noknee | 01/23/2010

    I'll admit I modified as had no fresh pineapple, used pears and a french pear brandy as the etoh instead, but it was quite good. I use the sweet galette dough all the time, and keep a disc or so in my freezer. A great simple recipe with nice crowd appeal

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