How To Make A Fig And Raspberry Galette | Tasting Table Recipe
A free-form tart that uses some of our favorite fruits
I always love grabbing a few handfuls of my favorite fruit at the market: figs. When at their peak, their black-purple skin looks ready to burst, unveiling sweet, jammy, pink-colored flesh.
It's not often that I can refrain from taking a bite whenever I see a Kalamata or a bouncy Kimi variety, but I try to save a few to make a galette.
For this version, I spread a thin layer of frangipane, a sweet almond filling, on a simple buttery dough. Dotted with tart raspberries and a sprinkle of thyme and orange zest, this free-form tart is easy to make and very forgiving.
Use it with just about any seasonal fruit you like.
To learn more, read "Marseille It Ain't So."
Recipe from the Tasting Table Test Kitchen
Fig and Raspberry Galette
Learn to make a galette that uses some of our favorite fruits.
Ingredients
- For the Dough
- 1 cup all-purpose flour
- ½ teaspoon sugar
- Pinch of salt
- ¾ stick (⅓ cup) cold butter, cut into ½-inch slices
- ¼ cup ice-cold water
- For the Frangipane
- 3 ounces (⅓ cup) almond paste
- 2 teaspoons sugar
- 2 tablespoons Land O'Lakes European Style Unsalted Butter, room temperature
- 1 tablespoon flour
- 1 egg
- Pinch of salt
- For the Fig and Raspberry Filling
- 8 black missions figs (7 ounces), stemmed and cut into wedges
- ½ pint (6 ounces) raspberries
- 1 tablespoon sugar
- 1 teaspoon finely chopped thyme
- 2 teaspoons honey
- 1 teaspoon orange zest
- 1 egg, beaten
- 1 cup crème fraîche, for serving
Optional Ingredients
- ½ teaspoon kirsch (optional)
Directions
- Make the dough: Combine the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse for 5 seconds or until the mixture begins to resemble coarse corn meal and there are still a few pea-sized pieces of butter left. Add the ice water and pulse again until the dough comes together.
- Transfer the dough to a clean work surface and gather it into a round ball. Cover with plastic wrap and flatten into a 4-inch dish. Refrigerate for at least an hour and up to 2 days.
- Remove and unwrap the dough from the refrigerator and let it sit for 15 minutes to take the chill off. Using a floured rolling pin, roll the dough out on a lightly floured, clean surface into a 14-inch circle. Transfer the dough to a parchment-lined sheet tray and refrigerator for at least 30 minutes or up to a day.
- Make the frangipane: Combine the almond paste and sugar in a food processor and process until the almond paste has broken down and the mixture is sandlike. Add the butter and process until well mixed. Add the flour, egg, kirsch and salt and process until the mixture is light and fluffy. Make about ½ cup. Make ahead: The filling can be made a week in advance and stored in the refrigerator.
- Make the fig and raspberry filling: Preheat the oven to 425°. Remove the rolled-out dough from the refrigerator and, using an offset spatula, spread out ½ of the frangipane mixture in the center of the dough, leaving a 2-inch border around the edges. Arrange the figs, flesh-side up, on the frangipane; dot with the raspberries. Sprinkle the fruit with the sugar and thyme, then drizzle with honey and top with orange zest.
- Bring the edges up and over the fruit to create a 1½-inch border. Brush the crush with egg wash and bake until the fruit begins to release their juices and the crust has become golden brown, about 30 minutes. Transfer the galette to a wire rack to cool. Serve warm or at room temperature with a dollop of crème fraîche.