Blueberry Galette with Frangipane Filling

Blueberry galette is almost a weekly necessity around here. It is one of my husband’s love languages, especially a la mode or paired with some good quality vanilla ice cream. Since I make it so often and being that I am a busy mom, I always keep store-bought pie dough in the freezer. A pint or two of blueberries is always on the weekly grocery list, and thankfully, you can find them in stores year round.

A galette is basically a French crusty pie that is rustic and faster to make than a traditional pie. I like using blueberries or any other fruit that holds its shape a bit after cooking. Check out my persimmon post here. Pears and apples work great as well.

Filling a galette with something besides just the fruit is absolutely not necessary, but I like to layer the bottom with frangipane to give it a little more richness. Frangipane is an almond cream that takes this galette to the next level of yum!


  • The amount of sugar used in this recipe can be modified to suit your taste buds. I personally don’t like desserts that are unbearably sweet, especially when paired with ice cream.
  • Use a pie dish lined with a large piece of parchment paper instead of a baking sheet. This prevents the galette from spreading out too much during baking and it helps to contain the fruit and juices inside the shell.


  • 1 Frozen store-bought pie crust, thawed

For the frangipane filling:

  • 1 cup almond flour
  • 1 tablespoon all purpose flour
  • 1/4 cup sugar (1/2 cup if you’d like it sweeter)
  • 1/2 cup (113 g) butter, softened
  • 2 eggs (beat one of the eggs in a separate bowl and reserve a little bit to brush the galette at the end)
  • 1 teaspoon vanilla

For the blueberry filling:

  • 1 pint blueberries
  • zest of 1 lemon
  • 2 tablespoons sugar
  • 1 teaspoon corn starch


  1. Preheat oven to 400°F. Mix the frangipane ingredients in a bowl with a whisk or spatula until it becomes a smooth cream.
  2. Tip: Beat one egg in a small separate bowl. Add some to the frangipane and reserve about 1/2 to use as your egg wash later.
  3. Combine the blueberries with lemon zest, sugar and corn starch in a separate bowl. Toss gently with a spoon.
  4. Lay the pie crust gently over the parchment paper inside the pie dish. Spread the frangipane almond cream evenly over the middle of the crust, leaving about a 2 inch border. Next, spread the blueberries on top of the frangipane. Fold the dough up and over the blueberries and pleat the entire border.
  5. Brush the dough with the reserved egg wash. Sprinkle with some sugar and slivered almonds to create a really crispy crust and add texture.
  6. Bake the galette for 35-40 min until the crust is just golden brown. The blueberries and frangipane will be a bit bubbly. Allow to set and cool for at least 2 hrs.

Serving the galette with ice cream or whipped cream is highly suggested!


Hit this up with some discussion. ;)

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