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.
Katrina @ Warm Vanilla Sugar says
That crust sounds awesome!! And the flavour of this tart sounds really wonderful too. Definitely saving!
Thank you, Katrina!! :-*
Laura (Tutti Dolci) says
Beautiful galette, I love the frangipane filling with he blood oranges!
Thank you so much Laura!
Vivian | stayaliveandcooking says
I love the pictures! The pie sounds delicious too.
Thank you, Vivian!!
Madeline Hall says
Such a beautiful and pretty treat! Blood oranges are so delicious and I'm curious about how this would taste as a pie. It sounds wonderful though!
Thank you! I know, I thought the exact same thing. But it's surprisingly awesome 😉
Kari Guastella says
Galettes are always such a beautiful dessert!
They're the best! 🙂
mary-clay | the open oven says
mmm! I've never considered baking citrus into a gallette, but it sure does look gorgeous! that almond crust, too, yum.
I hadn't either! But it was so yummy, especially with the almond crust and frangipane. There can never be too much almond 😉
Deborah Thompson says
This looks gorgeous. And I know what you mean about the not very dark blood oranges! I've yet to get a dark one this season!
Thank you, Deborah! I know, right? I feel like it gets more difficult each year… before they were always the dark ones. Or maybe I just didn't buy them as often..
What a gorgeous galette and the photos are absolutely perfect! Love the light and styling so much dear Linda, you truly are amazing in what you do! My favorite are the ones with your hands, they provoke emotions and tell a story… Thank you for creating all this beauty and I so hope to meet you one day! 🙂 xx
Thank you for your thoughtful comment, Lili! <3 I'm so glad you like the photos! It was fun to do a few action-shots this time, usually I'm to lazy/don't have time to do it. I hope to meet you too!! xx
I'm saving this recipe too, sounds so delicious.
Counting down the days till your third book is released in English in a couple of months. 🙂 Looking forward to hearing more about your next project and book. x
Aww, yay! Can't wait. Hope you'll enjoy it! xx Linda
Hampton SC says
Mmmm, this cake is saying Eat me !!!
Beautiful galette! Blood oranges and frangipane sounds like a must-try!
Thank you Ramona, it definitely is!
Åsa Bohlin says
Tried it today. Beautiful in every sense!
Oh, that makes me so happy! So glad you enjoyed it!
This looks absolutely gorgeous, I love your photography. I was just wondering if you could do this recipes with other fruits (apples, pears etc.)? You are such an inspiration and if you are interested, please follow my good account on Instagram@feast_your_eyes15.
Thank you so much! 🙂 Honestly, most fruits would taste great in this recipe. Apples, pears, plums, berries… What I would do then is to slice the fruit and mix in a bowl with a bit of sugar (if needed) and cornstarch or flour (about 1 tbsp). Hope that helps!
Thank you, Eva!
WoW it's BEAUTIFUL and it looks so delicious! well done I will try it this weekend but I don't bet on myself 🙂
Cuddly Crumb says
Ahhh we love anything with blood orange and have been experimenting a little ourselves – blood orange meringue pies, blood orange millefeuilles…this looks excellent! Frangipane is always a beautiful addition.
Caitlin M. says
I love blood oranges but never though of baking with them! This looks absolutely delicious and I love how it's arranged!
Omg I loved this post of yours! I'm baking mine right now as we speak and keep running between the oven and the computer to check if mine will look like yours soon, haha. Also, can't wait for your next book to be released. <3
Decio vargas says
I can’t wait to try this! Looks so good 🙂
Louise | Cygnet Kitchen says
This is such a lovely idea Linda! I have also bought so many blood oranges this season that have been more orange than red, I thought I was just unlucky! I think that your galette would be gorgeous even with regular oranges though! I am just wondering why you might suddenly be craving pie… 🙂
Yum!!!! Made it tonight.
Cooking in June says
Your pictures are gorgeous!
The mix blood oranges + frangipane = Yummm
Cuoche Clandestine says
Hi Linda, this looks great! I'm gonna try it with whole grain flour. Blood orange are very smart food: the are good to prevent cancer and heart deasease. Ciao from Milano, Italy. Love your blog. Anna and Giovanna
Pumpkin up your life says
Again, beautiful pictures & a nice recipe I am going to try this weekend 🙂
Mmmmm frangipane is amazing! I love the sound of this, exactly my kind of dessert. Crispy, juicy, crunchy, slightly sweet…I made something like this before but with apples and mascarpone custard. 😀 Yum.
Very beautiful pictures. This recipe seems tasty. I will taste it. Thanks
you inspire me
Małgorzata Akeju says
I had to make a gluten-free tart for Easter and I added frangipane from your recipe. Was really awesome 🙂