Strawberry Galette with Macadamia Frangipane and Passionfruit Glaze
Makes one 12” Galette
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.