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Perfect Brown Butter Strawberry Galette Recipe Easy Homemade Almond Frangipane Cream

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A flaky, buttery galette crust with rich almond frangipane cream and fresh strawberries, enhanced by the nutty flavor of brown butter. This easy summer dessert is perfect for casual entertaining and pairs beautifully with light drinks.

Ingredients

  • All-purpose flour – 1 ¼ cups (150g), sifted
  • Unsalted butter – ½ cup (115g), browned and cooled
  • Granulated sugar – 2 tablespoons (25g)
  • Salt – ¼ teaspoon
  • Ice water – 2-3 tablespoons (30-45ml)
  • Almond flour – ½ cup (50g), finely ground
  • Unsalted butter – ¼ cup (57g), softened
  • Powdered sugar – ¼ cup (30g), sifted
  • Large egg – 1, room temperature
  • Pure vanilla extract – 1 teaspoon
  • Almond extract – ¼ teaspoon (optional)
  • Fresh strawberries – 2 cups (about 300g), hulled and sliced
  • Granulated sugar – 2 tablespoons (25g)
  • Lemon juice – 1 tablespoon (15ml)
  • Cornstarch – 1 teaspoon (3g)
  • Egg wash – 1 large egg beaten with 1 tablespoon water
  • Sliced almonds – 2 tablespoons (optional)
  • Powdered sugar – for dusting

Instructions

  1. Melt ½ cup (115g) unsalted butter in a light skillet over medium heat. Stir frequently as it foams and browns, about 4-5 minutes. When it smells nutty and turns golden brown, remove from heat and pour into a bowl to cool slightly.
  2. In a mixing bowl, combine 1 ¼ cups (150g) sifted all-purpose flour, 2 tablespoons (25g) granulated sugar, and ¼ teaspoon salt. Add the browned butter and mix with a fork until crumbly. Gradually add 2-3 tablespoons (30-45ml) ice water until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. In a bowl, beat ¼ cup (57g) softened butter and ¼ cup (30g) powdered sugar until fluffy. Add 1 large egg, ½ cup (50g) almond flour, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract. Mix until smooth and creamy. Set aside.
  4. In a separate bowl, toss 2 cups (300g) sliced strawberries with 2 tablespoons (25g) granulated sugar, 1 tablespoon (15ml) lemon juice, and 1 teaspoon (3g) cornstarch. Let sit for 10 minutes to macerate and thicken slightly.
  5. On a lightly floured surface, roll chilled dough into a 12-inch (30cm) circle about ⅛ inch thick. Transfer to a parchment-lined baking sheet.
  6. Spread the almond frangipane cream evenly over the dough, leaving about a 2-inch (5cm) border. Arrange the strawberry slices on top of the cream in a single layer.
  7. Gently fold the edges of the dough over the filling, pleating as you go to create a rustic edge. Brush the crust with the egg wash and sprinkle with sliced almonds if using.
  8. Preheat oven to 375°F (190°C). Bake galette for 35-40 minutes or until the crust is golden and the filling is bubbling. Watch closely after 30 minutes to prevent burning.
  9. Let the galette cool on a wire rack for at least 15 minutes before dusting with powdered sugar and slicing.

Notes

Use a light-colored pan to brown butter for better color control. Chill dough before rolling to prevent shrinking. If crust edges brown too quickly, tent with foil halfway through baking. Increase cornstarch by ½ teaspoon if berries are very juicy. Dough can be made and chilled up to 2 days ahead. For gluten-free, substitute all-purpose flour with gluten-free baking flour. For vegan version, use vegan butter and flax egg.

Nutrition

Keywords: brown butter, strawberry galette, almond frangipane, summer dessert, easy galette, homemade dessert, flaky crust, fresh strawberries

Find it online: https://tempotaste.com/perfect-brown-butter-strawberry-galette-recipe-easy-homemade-almond-frangipane-cream/