Strawberry Galette with Macadamia Frangipane and Passionfruit Glaze

Strawberry Galette with macadamia frangipane and a passionfruit glaze is a tropical version of a delicious free form strawberry pie. Take advantage of strawberry season with this delicious flaky pastry!

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Spring means strawberry season. Passionfruit are also in season!

Why this strawberry galette is so good:

• Strawberries are best when in season
• Tropical flavors that pair so well with strawberries
• Easier than pie - no pie dish to fuss with, no par baking the dough or dealing with pie weights
• Flaky dough, sweet-tart filling, creamy, nutty frangipane
• Passion fruit glaze adds another level of tropical sweet tart goodness
• Easy to make

This was inspired by my persimmon galette and uses the same pie crust - this foolproof flaky pastry from Stella Parks' freeform peach galette on Serious Eats. Its my go-to for galettes and pies.

Ingredients

I initially made this strawberry galette recipe for a weekly recipe challenge I have been participating in on a Reddit group, and I decided to take more pics for a blog post. I didn't take a pic of all the ingredients but I will list them here after this photo of the main star of the recipe - strawberries.

• Pie Crust - you can use whatever favorite recipe you have or use this one from Serious Eats
• Frangipane - Macadamia nuts, butter, sugar, flour, egg, salt, vanilla
• Strawberries - fresh is best but if you have some less that perfect that is ok since they are getting baked
• Guava Jam - works so well with the strawberry
• Tapioca starch - corn starch works too - thickens the juices from the berries as the tart bakes
• Sugar
• Kosher salt
• Passion fruit pulp/juice
• Egg wash - one whole egg and heavy cream
• Raw Sugar or sanding sugar for edges of pastry

See recipe card for quantities.

Instructions

I took a few process shots of how to fill the galette. To see the making of the pie crust I used head to Serious Eats. This dough is

1. Roll out the dough to about 13-14 inches in diameter. You want it thin but not too thin.

2. Spread the macadamia frangipane in about a 10 inch circle in the middle of the tart dough

3. Add the strawberries in an even layer on top of the frangipane

4. sprinkle the sugar and salt over the strawberries

5. Cut the edges of the dough about every 4 inches close to the edges of the strawberries and gently fold over the sides

6. Brush the edges with egg wash

7. Sprinkle raw or sanding sugar on the edges of the dough

8. Bake in a 400 degree F oven for 35-40 minutes. You will add some of the passionfruit glaze at the 20 minute mark.

Hint: Use plenty of flour when rolling out your dough then use a pastry brush to brush off the excess. Its find to use enough so it doesn't stick to your rolling pin

Passion fruit Glaze:

Fruit tarts tend to have a jam glaze brushed over the fruit either during baking or after to add another layer of flavor and shine. I use passion fruit here since I had leftover pulp and juice from my passion fruit vine. You can use fresh or frozen passion fruit or another jam if you like. If you use a store bought jam heat it and thin with a little water to make a glaze.

Strawberry Galeatte Substitutions

I suppose you can make this differently if you like. If you follow a gluten free diet and have a great gluten free pastry recipe by all means use it. There are alternatives for the egg wash too but I don't personally use them. I test and make my recipes as they are published. I will add in recipe notes if I tried other variations.

Equipment

I make the pie crust in a bowl then knead and fold by hand. The strawberries are mixed in the same bowl once it has been cleaned

You can make the frangipane in a bowl with a hand mixer or a stand mixer.

You need a large baking sheet - I love these from Nordic Ware. I prefer with an edge in case the berry leakage gets out of control during baking.

Storage

This is a tart that is best eaten the day it is made. If you insist on having leftovers, store covered in well in you refrigerator. You can pop back in the oven to reheat before eating.

FAQ

More pastry recipes

Looking for other easy pastry recipes? Try these made with flaky pie dough or puff pastry:

Strawberry Galette with Macadamia Frangipane and Passionfruit Glaze

Shanna

Makes one 12” Galette

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 40 minutes mins

Fragipane, glaze and assembly 30 minutes mins

Total Time 4 hours hrs 10 minutes mins

Servings 6 -8 slices

Ingredients

  

• 1 Piecrust - all butter flaky pie crust - use your favorite recipe or you can use the one I linked in the post from Stella Parks of Serious Eats
• Macadamia Frangipane:
• 100 g macadamia nuts -roasted, unsalted
• 46 g All purpose flour, divided, (6 tablespoons)
• 85 g unsalted butter, at room temperature, (6 tablespoons)
• 100 g granulated sugar
• 1 large egg, (at room temperature)
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• Strawberry Filling:
• 600 g strawberries, (green tops sliced off, sliced in half or if really big, sliced in quarters)
• 45 g Guava jam, (3 tablespoons)
• 30 g tapioca starch, (or corn starch)
• 75 g granulated sugar
• Pinch kosher salt
• To finish:
• 1 large egg
• 1 tablespoon heavy cream
• Raw or sanding sugar
• Passion fruit glaze:
• 4 passion fruit - pulp and juice
• 4 tablespoons sugar

Instructions

 

• Like all my recipes prep times are approximate. You can make the pie dough a day ahead then roll it out the next day, refrigerate while rolled out for 2 hours to save time. Same with making the frangipane a day ahead of time as well.
• Make the pastry and roll out to a 14” circle on a sheet of parchment paper, cover with plastic wrap and refrigerate at least 2 hours.
  1 Piecrust - all butter flaky pie crust - use your favorite recipe or you can use the one I linked in the post from Stella Parks of Serious Eats
• Make the macadamia frangipane:
• Combine the macadamia nuts and 3 tablespoons of the flour in a food processor and pulse for a minute until you have roughly a coarse flour. You don’t want to over process and turn into macadamia nut butter. It won’t be as fine as almond flour but that’s ok.
  100 g macadamia nuts -roasted, 46 g All purpose flour, divided
• In a separate bowl or a bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add in the egg and mix until well incorporated then add in the remaining 3 tablespoons of flour, macadamia flour, salt and vanilla and mix. Set aside until ready to use. You can make this ahead of time and refrigerate, thaw to room temperature so its a spreadable consistency before using.
  85 g unsalted butter, at room temperature, 100 g granulated sugar, 1 large egg, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt
• Lets bake this thing. Heat oven to 400 Degrees. F.
• In a medium bowl mix together the sliced strawberries with the jam then add in the tapioca, or corn, starch and mix. Set aside a few minutes.
  600 g strawberries, 45 g Guava jam, 30 g tapioca starch
• To make the tart, take the rolled out dough on the parchment paper and place it on a large baking sheet. Spread the frangipane in a 10 inch circle in the middle of the dough. Add the strawberry mixture on top of the frangipane then sprinkle the sugar and salt over the top of the berries.
  75 g granulated sugar, Pinch kosher salt
• Make slits in the edges of the dough not quite all the way up to the strawberries, about every 4 inches or so, and fold over the berry edges.
• Whisk get ether the egg and heavy cream and brush it on the edges of the pastry that has been folded over, sprinkle with raw or sanding sugar.
  1 large egg, 1 tablespoon heavy cream, Raw or sanding sugar
• Bake for 20 minutes. While this is baking heat the passionfruit pulp and juice with the sugar until the sugar has dissolved and the mixture has slightly thickened.
  4 passion fruit - pulp and juice, 4 tablespoons sugar
• Spoon some of the passionfruit glaze over the strawberries then bake for about 15-20 more minutes until the crust is a deep golden brown. Some juice may leak out of the edges of the tart but that is ok. Spoon the remaining passionfruit glaze over the strawberries once out of the oven.
• Remove from the oven and let cool slightly, transfer to a serving platter or just cut slices from the tart still on the baking sheet.
• Serve warm as is or with a scoop of ice cream.