BLOOD ORANGE GALETTE WITH PISTACCHIO FRANGIPANE CREAM
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert, Tarts and Pies, Sweet
Serves: 4-6 people
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Bring dough together without kneading, form into a disk, wrap in plastic and rest in the fridge for an hour.
  4. To make the frangipane cream place all the ingredients in a bowl and mix until well blended.
  5. Peel the oranges and cut into ¼ inch slices.
  6. Preheat the oven to 180 C (350 F).
  7. Roll your chilled dough on parchment paper to a ⅛ inch thickness, about 10 inch in diameter.
  8. Spread the pistachio frangipane in the middle of the rolled crust leaving a two inch border.
  9. Arrange the sliced oranges in two layers on top of the frangipane and sprinkle with 2 Tbs of demerara sugar.
  10. Fold the excess dough over the fruit.
  11. Brush the edges with milk and sprinkle a Tbs of sugar.
  12. Bake in a preheated oven for 45-50 mins or until you have a deep golden crust.
  13. Let cool slightly and serve with whipped cream or ice cream.
Notes
You can up the amount of sugar you sprinkle over the fruit as they can be a little sharp.

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.
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/03/blood-orange-galette-pistacchio-frangipane-cream/