I’ve been meaning to try a new galette for a while now, with a fruit that I never used before. I always have so many ideas in my head and being the most indecisive person means that I sometimes end up doing nothing :):)
This time the decision was easily made as I’d received a case of blood oranges from one of my favourite growers Portakal Bahcem. I was very lucky for not missing the short blood orange season this year, I usually do :):)
The oranges were ever so juicy that I wondered whether the crust would get soggy, but that wasn’t the case. I had this idea of making a pistachio frangipane cream to spread on the crust. That would also ensure a nice balance of sweet and sour as the blood oranges are a bit sharper than their cousins.
We are gonna use the same Basic Pie Crust recipe that I’ve shared on my Strawberry Galette post. I will write it again for you but if you have no or little experience with pie crust you should take a look at that post as you’ll find some tips and a more detailed explanation on how to make a fabulous pie crust.
- PIE CRUST
- 115 gr butter (cut into cubes and kept in the freezer for 15-20 mins prior to using)
- 1¼ cups all purpose flour (175 gr)
- 1 Tbs granulated sugar
- 3 Tbs water + 1 Tbs apple cider vinegar (ice cold)
- ½ ts salt
- .
- PISTACHIO FRANGIPANE
- 2 heaped Tbs ground pistachio, unsalted
- 2 heaped Tbs granulated sugar
- 2 Tbs butter, room temp
- 1 small egg white
- a pinch of salt
- .
- 4 blood oranges or 2-3 regular ones
- 3 Tbs demerara sugar
- 2 Tbs milk
- Place flour, sugar and salt in your food processor with the ice cold butter and whizz using short pulses until the butter pieces are the size of a pea.
- Add 3 Tbs of the water and vinegar mixture and mix for a few seconds. Squeeze a piece of dough to see if it's moist enough, the dough should just hold together, add the rest of the liquid if the dough falls apart in your hand.
- Bring dough together without kneading, form into a disk, wrap in plastic and rest in the fridge for an hour.
- To make the frangipane cream place all the ingredients in a bowl and mix until well blended.
- Peel the oranges and cut into ¼ inch slices.
- Preheat the oven to 180 C (350 F).
- Roll your chilled dough on parchment paper to a ⅛ inch thickness, about 10 inch in diameter.
- Spread the pistachio frangipane in the middle of the rolled crust leaving a two inch border.
- Arrange the sliced oranges in two layers on top of the frangipane and sprinkle with 2 Tbs of demerara sugar.
- Fold the excess dough over the fruit.
- Brush the edges with milk and sprinkle a Tbs of sugar.
- Bake in a preheated oven for 45-50 mins or until you have a deep golden crust.
- Let cool slightly and serve with whipped cream or ice cream.
Leftovers can be stored in the fridge for a day or two. Bring to room temp or warm up in a low oven for 10 minutes.
You can make the frangipane using other ground nuts like almonds, hazelnuts, walnuts, etc.
Unbaked pie crust can be stored in the fridge for upto three days and upto a few months in the freezer.