I see blood oranges (even blood clementines!) everywhere these days and I knew some of them were coming home with me. I wasn’t sure how to tell if they are actually red inside though (sometimes the
skins are a bit darker but not always!)? Because I wanted red ones, yes, I’m
very superficial that way. I only managed to grab a couple though and the rest were orange inside. Oh well.
I must say I had my doubts about baking blood oranges like this in a galette. But I can happily report that they turned out really, really delicious. I thought they would become dry and dull, but quite the opposite. Especially together with my favorite flaky almond crust and the creamy, sweet frangipane filling underneath. It most certainly doesn’t get better than that. Ok, maybe with a scoop of vanilla ice cream.
I was never really a huge fan of pies but the past few months have really turned me around and made me into the biggest pie fan! Seriously, there is nothing more delicous or satisfying to bake than a pie. Can you believe I just said that? I think you will find out why very soon..
BLOOD ORANGE GALETTE
WITH FRANGIPANE FILLING AND AN ALMOND CRUST
1 large galette
For the pie crust
1 cup + 2 1/2 tbsp (165 g) all purpose flour
1/3 cup + 1 1/2 tbsp (45 g) almond flour /ground almonds
1 tbsp granulated sugar
1/4 tsp salt
1/4 tsp ground cardamom
1/8 tsp ground cinnamon
150 g (10.5 tbsp) very cold butter, cut into cubes
3-5 tbsp ice water
For the frangipane + blood orange filling
5 tbsp (75 g) softened butter
5 tbsp (70 g) granulated sugar
2/3 cup (75 g) almond flour
3-4 blood oranges
For the egg wash
pinch of salt
1 tbsp milk
1 tbsp turbinado sugar
1. Mix together the dry ingredients in a large bowl. Add the diced butter and, using your fingers or a pastry cutter, cut in the butter until dough is crumbly but there are still visible pieces of butter.
2. Drizzle with water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead the dough!
3. Pat the dough onto a piece of plastic wrap, wrap the plastic around the dough and place in the refrigerator for at least an hour.
Frangipane filling + blood orange filling
1. Beat butter and sugar until creamy, about 30 seconds. Add the almond flour and egg and beat until smooth. Set aside.
2. Use a sharp knife to cut down the sides of the oranges, removing all of the skin and white pith. Slice the oranges thinly. Remove all seeds.
1. Roll out the dough to a large circle on a lightly floured surface, about 1/8 – 1/4 inch (3-5 mm) thick. Make sure to roll and turn the dough so it doesn’t stick to the surface. Using the rolling pin, transfer the dough to a piece of baking paper.
2. Spread the frangipane filling over the rolled out dough, leaving a border around the edges (see photos).
3. Put the orange slices in two layers on top of the frangipane. Fold the edges over the filling. Slide a thin cutting board or the removable bottom of a tart pan underneath the baking paper and galette and put it it in the freezer for 20 minutes.
1. Preheat oven to 200°C (390°F).
2. Mix the egg, a pinch of salt and milk in a small bowl.
3. Remove the galette from the freezer and put it on a baking sheet. Brush the edges with egg wash and sprinkle edges and fruit with turbinado sugar. Bake until the edges are golden brown and filling bubbly, about 40 minutes.