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Perfect Wild Huckleberry Galette Recipe with Almond Frangipane and Zesty Lemon Crust

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A rustic yet refined wild huckleberry galette featuring a bright lemon zest crust and creamy almond frangipane, perfect for seasonal occasions and quick impressive desserts.

Ingredients

  • All-purpose flour – 1 ½ cups (190 g)
  • Unsalted butter – ½ cup (113 g), cold and cubed
  • Granulated sugar – 2 tablespoons (25 g)
  • Salt – ¼ teaspoon
  • Lemon zest – 1 teaspoon (freshly grated)
  • Ice-cold water – 3-4 tablespoons
  • Almond flour – ¾ cup (75 g)
  • Unsalted butter – 4 tablespoons (57 g), softened
  • Granulated sugar – ½ cup (100 g)
  • Large egg – 1, room temperature
  • Almond extract – ½ teaspoon
  • All-purpose flour – 1 tablespoon (8 g)
  • Wild huckleberries – 2 cups (about 300 g), fresh or frozen
  • Granulated sugar – 3 tablespoons (38 g)
  • Fresh lemon juice – 1 tablespoon
  • Cornstarch – 1 tablespoon
  • Egg wash – 1 egg beaten with 1 tablespoon water
  • Coarse sugar – 1 tablespoon

Instructions

  1. Make the Crust: In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 2 tablespoons sugar, ¼ teaspoon salt, and 1 teaspoon lemon zest. Add ½ cup cold, cubed unsalted butter. Use a pastry cutter or fingertips to cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter. Chill for 10 minutes.
  2. Add Water and Form Dough: Slowly drizzle 3 tablespoons ice-cold water over the flour mixture, stirring gently. Add more water if needed until dough just comes together. Shape into a disk, wrap in plastic, refrigerate at least 30 minutes.
  3. Prepare Almond Frangipane: Cream 4 tablespoons softened butter and ½ cup sugar until light and fluffy. Beat in 1 egg and ½ teaspoon almond extract until smooth. Fold in ¾ cup almond flour and 1 tablespoon all-purpose flour. Cover and set aside.
  4. Prepare Filling: Combine 2 cups wild huckleberries, 3 tablespoons sugar, 1 tablespoon lemon juice, and 1 tablespoon cornstarch. Toss gently. Drain excess juice if using frozen berries.
  5. Roll Out Dough: On lightly floured surface, roll chilled dough into 12-inch circle about ⅛ inch thick. Transfer to parchment-lined baking sheet. Patch cracks gently with water if needed.
  6. Assemble Galette: Spread almond frangipane evenly over dough, leaving 2-inch border. Spoon huckleberry mixture evenly on top.
  7. Fold Edges: Fold dough edges over filling, pleating slightly. Brush crust with egg wash and sprinkle with coarse sugar.
  8. Bake: Preheat oven to 375°F (190°C). Bake galette 40-45 minutes until crust is golden and filling bubbles. Tent with foil if edges brown too fast.
  9. Cool and Serve: Cool on wire rack at least 20 minutes. Serve warm or room temperature, optionally with whipped cream or vanilla ice cream.

Notes

Keep butter and dough cold to ensure flaky crust. Avoid overworking dough to prevent toughness. Drain frozen berries well to avoid soggy crust. Chill assembled galette 10 minutes before baking for extra crispness. Tent with foil if crust browns too quickly.

Nutrition

Keywords: wild huckleberry galette, almond frangipane, lemon zest crust, rustic dessert, seasonal fruit tart, easy galette recipe, summer dessert, fall dessert

Find it online: https://cookluma.com/perfect-wild-huckleberry-galette-recipe-with-almond-frangipane-and-zesty-lemon-crust/