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Perfect Wild Huckleberry Galette Recipe with Almond Frangipane and Vanilla Cream

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A rustic yet refined wild huckleberry galette layered with creamy almond frangipane and served with silky vanilla cream. This easy homemade dessert balances tart berries with nutty richness and flaky crust.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 teaspoon vanilla extract
  • 1/2 cup (50g) almond flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (57g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 cups (300g) wild huckleberries, fresh or frozen
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • Optional: a splash of lemon juice
  • 1 cup (240ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Make the crust: In a large bowl, whisk together the flour, salt, and sugar. Add cold cubed butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs with pea-sized bits. Stir in vanilla extract. Gradually add ice water, one tablespoon at a time, mixing gently until dough just holds together. Avoid overworking. Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prepare almond frangipane: In a medium bowl, beat softened butter and sugar until creamy. Add egg, vanilla extract, and salt, mixing until smooth. Fold in almond flour until combined. Cover and refrigerate until ready.
  3. Mix filling: In another bowl, toss wild huckleberries with sugar, cornstarch, lemon zest, and a splash of lemon juice if using. Set aside to macerate for 10 minutes.
  4. Roll out dough: On a lightly floured surface, roll chilled dough into a 12-inch (30cm) circle about 1/8-inch (3mm) thick. Transfer to parchment-lined baking sheet.
  5. Assemble galette: Spread almond frangipane evenly over the dough, leaving a 2-inch (5cm) border. Spoon huckleberry mixture over the frangipane, distributing evenly but not overcrowding.
  6. Fold edges: Gently fold the dough border over the filling, pleating as needed to form a rustic edge. Brush the crust with a little beaten egg or milk for a golden finish.
  7. Bake: Place galette in a preheated 375°F (190°C) oven and bake for 40-45 minutes, or until crust is golden and filling is bubbling. If edges brown too quickly, cover with foil halfway through baking.
  8. Make vanilla cream: While the galette bakes, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Chill until serving.
  9. Cool and serve: Let galette cool 15 minutes before slicing. Serve warm or room temperature with a generous dollop of vanilla cream.

Notes

Use cold butter for flaky crust and avoid overmixing dough to prevent toughness. Thaw and drain frozen huckleberries to avoid soggy crust. Chilling dough before rolling helps manage stickiness. Whip vanilla cream last minute for best texture. Cover edges with foil if browning too fast during baking.

Nutrition

Keywords: wild huckleberry galette, almond frangipane, vanilla cream, rustic dessert, fruit tart, easy homemade dessert, flaky crust, summer dessert

Find it online: https://jollyfork.com/perfect-wild-huckleberry-galette-recipe-with-almond-frangipane-and-vanilla-cream-easy-homemade-dessert/