Rhubarb Galettes With Hazelnut Frangipane Recipes

RHUBARB GALETTES WITH HAZELNUT FRANGIPANE

Steps:

• Pulse flour, granulated sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
• Transfer mixture to a large bowl; drizzle 1/3 cup ice water over. Gently mix with your hands until a shaggy dough forms.
• Turn out dough onto a lightly floured surface and knead once or twice, pressing to incorporate any dry bits of flour. Divide dough into 2 pieces and flatten each into about a 1"-thick disk. Wrap in plastic wrap; chill at least 1 hour.
• Dough can be made 2 days ahead. Keep chilled, or freeze 1 month.
• Preheat oven to 350°F. Process hazelnuts and 1/3 cup granulated sugar in a food processor to a fine paste, about 3 minutes. Add butter, buckwheat flour, rye, salt, and 1 egg and pulse until smooth; set frangipane aside.
• Toss rhubarb, orange zest and juice, and remaining 1/4 cup granulated sugar in a medium bowl. Let sit, tossing occasionally, 10 minutes.
• Whisk remaining egg in a bowl with 1 teaspoon water. Divide each disk of dough into 4 pieces. Roll out a piece of dough on a lightly floured surface to make a 5" round. Spread with about 1 1/2 tablespoons reserved frangipane, leaving a 1" border. Brush border with egg wash. Top frangipane with some rhubarb; fold edges of dough up and over rhubarb, overlapping slightly. Brush dough with egg wash. Repeat process to make 7 more galettes. Transfer to parchment-lined baking sheets.
• Sprinkle galettes with demerara sugar and aniseed and bake, rotating once, until crust is golden brown and rhubarb is soft, 30-40 minutes. Let cool on a wire rack. Do ahead: Galettes can be baked 3 days ahead; store tightly wrapped at room temperature.

RHUBARB-ORANGE GALETTES WITH HAZELNUT FRANGIPANE

Steps:

• To make the galette dough: Pulse the flour, sugar, salt and orange zest in the bowl of a food processor to combine. Add the butter and pulse until the mixture resembles coarse meal, with pieces of butter still visible. Drizzle in the ice water and pulse 3 to 4 times until the dough barely comes together. Turn the dough onto a lightly floured work surface and gently knead once to bring the dough together. Wrap in plastic wrap and refrigerate for 15 minutes.
• After 15 minutes, divide the dough equally into 8 pieces and gently roll into balls. Wrap the dough balls in plastic wrap and refrigerate for an hour.
• To make the frangipane: Combine the hazelnuts and sugar in the bowl of a food processor and process until the mixture forms a crumbly paste, about 3 minutes. Add the butter, buckwheat flour, vanilla, salt and egg and pulse until smooth.
• When ready to bake, preheat the oven to 350°. Line two baking sheets with parchment paper and set aside.
• Combine the rhubarb, sugar, orange zest and juice, and Grand Marnier in a medium mixing bowl. Let sit and macerate for 15 minutes, stirring occasionally.
• When ready to assemble the tarts, remove two pieces of dough from the refrigerator at a time. If the dough gets too soft, it will be incredibly hard to work with so keep it well-chilled. Let the dough sit for a few minutes to soften slightly before rolling out.
• Working with one piece of dough at a time on a lightly floured work surface, roll into a 5-inch circle. Spread a heaping tablespoon of frangipane in the center, leaving a 1-inch border. Place some of the rhubarb on top of the franigpane; you should have enough to for two layers of rhubarb. Brush the border with the egg wash and fold the edges of the dough around the filling, overlapping slightly to fully enclose the filling. Pour about a teaspoon or so of the leftover juice/zest (from the macerated rhubarb) over the rhubarb in the galette. Using a large spatula, transfer to the prepared baking sheets. Continue with the remaining 7 galettes. When all the galettes are assembled, transfer to the refrigerator for 15 minutes to chill the butter.
• Remove from the refrigerator and brush the folded edges with the remaining egg wash; sprinkle generously with the turbinado sugar. Transfer to the oven and bake, rotating the pans once, until the galettes are golden-brown and the rhubarb has softened, about 35 to 40 minutes. Let cool completely before serving.
• Lightly whip the cream, Frangelico and confectioners' sugar until soft peaks form. Serve with the cooled galettes.

GALETTE OF STRAWBERRIES AND RHUBARB

Steps:

• Preheat oven to 425 degrees.
• Mix the flour and salt. Work in the butter by hand, in a mixer or in a food processor until the mixture is crumbly. Add just enough water so the dough can be gathered in a ball.
• Roll dough in a circle 10 inches in diameter. Set it on a baking sheet.
• Mix the pecans and brown sugar together. Sprinkle one-third of this mixture over the pastry, to within an inch of the edge. Toss the rhubarb with one-third of the pecan mixture and spread them over the pecan mixture already on the pastry. Arrange the strawberry halves on top, sprinkle with the remaining third of the pecan mixture and drizzle with melted butter.
• Fold in the one-inch border of the pastry, partially covering the edge of the filling.
• Bake 40 minutes, until the pastry is golden brown and the filling is bubbling. Serve warm or cooled, with whipped cream or ice cream if desired.