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Fig Galette with Frangipane

Enjoy the last days of summer or celebrate the beginning of fall with an almond fig galette that includes a recipe for frangipane.
Course: Dessert
Keyword: Fig Galette, recipe for frangipane

Ingredients

Galette Puff Pastry

  • 1 cup (5 ounces) all-purpose flour
  • 2/3 cup (5 ounces or 10 TBSP) unsalted butter , very cold, cut into 1-inch pieces
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 45 ml (45g) water , ice cold

Frangipane

  • 1/2 cup ground blanched almonds or almond meal
  • 1/4 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon ground cinnamon
  • 1 large egg
  • 3 TBSP unsalted butter , cut into small pieces
  • 1 TBSP all-purpose flour

Fig Topping

Instructions

Make the Puff Pastry

  • Combine the flour, butter, sugar, and salt in a food processor. Mix the ingredients together on low speed until the mixture is shaggy and resembles cornmeal, with visible pieces of butter still present. Do not let it turn into a solid ball of dough.
  • Add in the water and mix on low speed just until the dough starts to come together; again, don't let the dough turn into one solid lump. There should still be little pieces of butter and the dough should be sticky.
  • Turn the dough out onto a well-floured surface and form into a square. If the kitchen is warm and the dough is very soft and sticky, place it on a sheet pan and chill in the refrigerator for about 10 minutes until it firms up enough to work with.
  • Using flour as necessary to keep the dough from sticking, roll out the dough, about 1/2-inch thick and in the shape of a rectangle. The dimensions are not important—a roughly rectangle shape is fine, but try to keep the edges straight and square with each other so when you fold the dough over the edges will line up evenly.
  • To do a single turn on the dough, imagine the long side of the rectangle divided into thirds. Fold one end third over onto the middle third, then fold the other end third over on top. Make sure the edges are lined up a sevenly as possible.
  • Rotate the dough ninety degrees and roll the trifold out again to about 1/2-inch thickness and in the shape of a rectangle. Fold the dough into thirds again.
  • Repeat this process one more time so you have done a total of three turns. If at any point the dough starts becoming very soft, let it rest in the refrigerator for a little bit before working on it some more. Wrap the dough up in plastic and refrigerate until ready to use.

For the Figs

  • Slice dried figs into quarters. Combine with water, jam, and cinnamon stick in a medium saucepan. Bring to a boil and then lower temperature to medium and simmer for about 10 minutes until the mixture has thickened slightly and the figs are moist. Make the frangipane while the figs are cooling.

Make the Frangipane

  • Combine ground almonds and sugar in a food processor. Add almond extract, ground cinnamon, egg, and butter and process until smooth. Add in the flour and process just until incorporated. You can use the frangipane immediately or store in the refrigerator for up to 3 days.

Make the Galette

  • Preheat the oven to 375° F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Roll out the pastry on a lightly floured surface to about 1/4-inch thick.
  • Using a sharp knife, cut the pastry into an approximately 8” - 9"circle.  Spread a thin layer of the frangipane over the bottom of the pastry circle, leaving a 1" border clear. Do not make the frangipane too thick or it will puff out and make the galette lose its shape.
  • Arrange the figs on the frangipane. Sprinkle the sliced almonds over the figs.
  • Fold the border of the pastry up and over the fruit, pleating the edges together. Brush the edges with a little beaten egg white and sprinkle turbinado sugar over them.
  • Bake in the oven for 35-40 minutes, rotating halfway through.The pastry should puff up and turn golden brown. Place galette on a wire rack and drizzle with honey as desired. Let cool slightly before serving.

Notes

Recipe and photos by Anita Chu