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Perfect Fresh Fig and Honey Galette with Almond Frangipane Filling

fresh fig and honey galette - featured image
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A flaky pastry galette filled with a light almond frangipane and topped with fresh figs and honey, perfect for seasonal occasions and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) cold unsalted butter, cubed
  • 1 tablespoon (12g) granulated sugar
  • ¼ teaspoon salt
  • 3–4 tablespoons (45-60ml) ice water
  • ¾ cup (75g) almond flour
  • ¼ cup (57g) softened unsalted butter
  • ⅓ cup (65g) granulated sugar
  • 1 large egg, room temperature
  • ½ teaspoon almond extract (optional)
  • 1 tablespoon (8g) all-purpose flour
  • About 8 medium fresh ripe figs
  • 3 tablespoons (60ml) honey
  • 2 tablespoons flaked almonds (optional)
  • Powdered sugar for dusting (optional)

Instructions

  1. Prepare the crust: In a medium bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into the flour until mixture resembles coarse crumbs with pea-sized bits.
  2. Slowly add ice water, one tablespoon at a time, stirring gently until dough just holds together. Wrap dough in plastic wrap and chill for at least 30 minutes.
  3. Make the frangipane filling: Beat softened butter and sugar until light and fluffy. Add egg and almond extract, mixing well.
  4. Fold in almond flour and all-purpose flour until smooth. Cover and refrigerate until ready.
  5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  6. Roll out chilled dough on a floured surface into a 12-inch circle about ⅛ inch thick. Transfer to prepared baking sheet.
  7. Spread almond frangipane evenly over dough, leaving a 2-inch border.
  8. Slice figs in halves or quarters and arrange in a circular pattern over filling.
  9. Fold edges of dough over figs, pleating to create a rustic border.
  10. Bake for 35-40 minutes until crust is golden and filling is set. Cover with foil if crust browns too quickly.
  11. Remove from oven and while warm, brush figs and crust with honey. Sprinkle flaked almonds if using.
  12. Let cool at least 20 minutes before serving.

Notes

Keep butter cold and workspace cool to prevent dough from becoming too soft. Chill dough well before rolling to prevent shrinkage and cracking. Avoid overlapping figs too much to ensure even roasting. Tent crust with foil if browning too quickly. Brush honey after baking for shine and sweetness. Leftovers taste better after a day. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and coconut yogurt. Variations include swapping figs for peaches or plums, adding orange zest or cinnamon to frangipane, or topping with goat cheese.

Nutrition

Keywords: fig galette, almond frangipane, honey dessert, fresh figs, rustic tart, easy baking, seasonal dessert

Find it online: https://novanosh.com/perfect-fresh-fig-and-honey-galette-recipe-easy-almond-frangipane-filling/