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+ servings
A super closeup overhead image of a blueberry galette on a white plate placed on a white counter.
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Blueberry Galette with Hazelnut Frangipane

Yield: 12 slices
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hr 15 mins
This is a delicious, simple blueberry galette with buttery homemade pie dough, lemony blueberry filling, and homemade hazelnut frangipane. It's elegant and great for a summery dinner party!

Ingredients

Hazelnut Frangipane

  • 1 cup whole hazelnuts
  • 1/2 cup sugar
  • 2 eggs
  • 1/3 cup unsalted butter, softened
  • 1 tsp pure hazelnut extract (optional)
  • 1 tsp vanilla extract
  • Pinch of salt

Blueberry Galette

  • 2 9 or 12-inch pie crusts (store-bought or homemade)
  • 1 recipe hazelnut frangipane (above)
  • 3 cup blueberries
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 2 tsp vanilla extract
  • 2 tsp hawaij (or apple pie spice)
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • Egg wash (1 egg whisked with 1 Tbs. water)
  • Demerara sugar, for sprinkling (optional)
  • Vanilla ice cream, for serving (optional)

Instructions 

Hazelnut Frangipane

  • Place the hazelnuts and granulated sugar in a food processor, and pulse until you have a coarse, sandy mixture. Don't go too crazy, or you'll end up with hazelnut butter!
  • Add the eggs, unsalted butter, hazelnut extract, vanilla extract, and a pinch of salt. It will be the consistency of pastry cream. Store in the fridge until you're ready to use.

Blueberry Galette

  • Preheat the oven to 400°F. Line two sheet pans with parchment paper. Set aside.
  • Roll out your pie dough in two batches until they are 1/8'' thick and 12'' in diameter. After you roll out the dough, refrigerate on the prepared sheet pans until you're ready to assemble. (If you are going the store-bought route, just unroll the pie dough right before you're ready to assemble).
  • Next, gently fold the blueberries with the sugar, flour, lemon zest, lemon juice, vanilla extract, hawaij (or apple pie spice), cinnamon, and salt. Set aside.
  • Spread half the frangipane on one of the pie crusts, leaving a 1'' border. Spoon half of the blueberry mixture over the frangipane, leaving another 1/2'' border. Then, fold the edges of the dough over the berries, gently pressing to make sure the folds stick. Repeat with the remaining ingredients so you have two galettes.
  • Brush the edges of the dough with egg wash and sprinkle with demerara sugar. Bake at 400°F for 45-50 minutes, until the filling is bubbling and the crust is golden-brown. Serve warm with ice cream!
Cuisine: French
Course: Dessert
Serving: 1slice, Sodium: 369mg, Sugar: 22.3g, Fiber: 2.4g, Potassium: 124mg, Cholesterol: 88mg, Calories: 443kcal, Saturated Fat: 15.2g, Fat: 28g, Protein: 5.1g, Carbohydrates: 44.9g
Did you make this recipe?Tag @serendipitybysaralynn on Instagram!