Strawberry galette recipe, a pie crust with almond cream, strawberry compote anf fresh strawberry. For 3 small rustic tart of 6 inch / 15 cm in diameter or one large pie of 25 cm in diameter
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Almond cream (frangipane)
Preparation of the sweet dough:
In a container, mix the butter, then add the dry ingredients, sand with your hands for 1 minute, then add the egg, mix until you get a ball of dough.
Then wrap and place in the chill for 1 hour.
Preparation of the almond cream:
In a bowl, place all the ingredients, mix then reserve in the fridge.
Preparation of the strawberry compote:
In a saucepan over medium heat, place the strawberries and the tablespoon of sugar, let reduce to a compote for 10 minutes, then with a fork mash the preparation.
Then let the strawberry compote cool.
Preparation of the tarts:
Preheat your oven to 338°F / 170°C and line a baking sheet with parchment paper.
Divide the sweet dough in 3, roll out with a rolling pin on a floured work surface to about 3-4 mm thickness, then move the dough to the parchment paper.
Spread a thin layer of almond cream on the center of the dough, leaving a border of about 2 inch / 4 cm, spread a layer of strawberry compote and cover with sliced strawberries.
Fold the edges over the strawberries, sprinkle with brown sugar and repeat this step for the other 2 tarts.
Bake for about 30-40 minutes until they are a nice golden color.
Let the pies cool completely and chill before eating.
rustic tart, strawberry tart
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Strawberries galette https://sweetlycakes.com/en/strawberry-galette/