Over the years, my love for pie has grown immensely. I used to immediately think of apple pie when the word “pie” was mentioned, but now having been exposed to many different flavors, that is no longer the case. The downside of having homemade pie is the time that goes to make it. Take, for example, my earl grey pie. It is without a doubt, amazing, but it tastes so long to make! This is when the glorious galette steps into the picture. Think of it as a rough pie that comes together much quicker and yet still tastes great. Today's blackberry and almond galette is the perfect dessert to throw together when you want a pie without the fuss.
Blackberry Almond Galette
- 1 ½ cups sliced almonds
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 large eggs
- ½ cup butter cut into small chunks
Cream cheese pie crust
- 1 ¼ cup all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ¼ cup cold butter cut into small chunks
- 2 ounces cold cream cheese
- 2-3 tablespoon ice water
- 18 ounces blackberries
- ¼ cup brown sugar
- juice and zest of ½ lemon
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 tablespoon cornstarch
- 1 large egg yolk mixed with 1 tablespoon water
- 2 tablespoon sliced almonds
- Preheat oven to 400 degrees F.
- Make the almond cream. In a food processor, pulse together 1 ½ cups sliced almonds, ½ cup sugar, and ¼ teaspoon salt until the nuts are finely ground. Add 2 eggs and ½ cup butter cut into small chunks and puree until smooth. Chill the almond cream for at least 1 hour or overnight.
- Prepare the pie dough. Combine 1 ¼ cup all-purpose flour with 1 tablespoon sugar, ¼ teaspoon salt, ¼ cup cold butter, and 2 ounces cold cream cheese in a food processor. Pulse for 5-10 seconds or until the mixture is coarse and the butter and cream cheese is blended in. Slowly add the ice water 1 tablespoon at a time, pulsing just until the dough comes together. Alternatively, use your hands to mix the dough, adding water just until the dough starts to form. Wrap in plastic wrap and chill in the fridge while you prepare the filling.
- Combine 18 ounces blackberries with ¼ cup brown sugar, the juice and zest of ½ lemon, 1 teaspoon vanilla, 1 teaspoon cinnamon, and 2 tablespoon cornstarch, gently mixing to coat.
- Remove the dough from the refrigerator and place on a parchment paper. Dust with flour and roll out the pastry to about 14x12 inch rectangle. Transfer to a large rimmed baking sheet.
- Spread the almond cream in an even layer on the dough, leaving a 1-inch border. Top the almond cream with the blackberries. Fold the pastry edge up and over the blackberries to create a 1-inch border. Brush the crust with the egg yolk wash and sprinkle the sliced almonds on top.
- Bake galette for 40-45 minutes or until the pastry is browned. Cover with foil if the pastry gets too browned. Remove from heat and serve warm or at room temperature.
**Helpful tips and common mistakes
This blackberry almond galette is not an ordinary galette because of the pastry crust and the almond cream. The almond cream adds another layer of filling that compliments the blackberries perfectly. To make the almond cream, simply process sliced almonds with sugar, salt, eggs, and butter. It may sound strange but trust me, it's so delicious.
While the almond cream is chilling, make the dough. I wanted to make this galette extra special by having a creamy cheese pie crust. By swapping half of the butter for cream cheese, you end up with a more tender crust that's still flaky. Plus, what's not to love about the added flavor of cream cheese to your pie?
Chill the dough while you prepare the filling. Since you don't have to worry about the pie crust shrinking while baking, chilling it for at least 30 minutes isn't required. However, you don't want the butter and cream cheese to melt while you're mixing the blueberries so stick in the fridge until ready to use.
The filling is easy as 1-2-3. Gently toss the blackberries with the seasonings and it's good to go. Fresh strawberries, blueberries, raspberries, peaches, really any fresh fruit would go well in this galette. You can also use frozen instead of fresh.
Roll out the pie crust on a clean work counter dusted with flour, spread on the almond cream, and top with the blackberries. Now comes the fun part. Fold over the ends to create a 1-inch border. No need to be perfect – the more rustic, the better! Brush on the egg wash, sprinkle on the sliced almonds and bake until golden brown.
The addition of cream cheese will make the crust brown a little quicker. If you notice your crust getting a little too dark before it's done baking, simply cover with foil.
Let the blackberry almond galette cool slightly and serve warm or at room temperature. Want to make this even better? Serve it a la mode!
For more galette inspiration check out this strawberry galette with pretzel crust!
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