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Perfect Rhubarb Rose Galette Recipe with Almond Frangipane and Honey Lavender Glaze

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A rustic yet refined galette featuring tender rhubarb, creamy almond frangipane, and a delicate honey lavender glaze, perfect for spring and summer gatherings.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice water
  • 1/2 cup (50g) almond flour
  • 4 tablespoons (55g) unsalted butter, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 2 cups (about 250g) fresh rhubarb stalks, trimmed and sliced into 1/2-inch pieces
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon edible rose petals, unsprayed (optional)
  • 2 tablespoons honey (local raw honey preferred)
  • 1 teaspoon dried culinary lavender (or fresh lavender if available)
  • 1 teaspoon lemon juice

Instructions

  1. Make the pastry: In a food processor, pulse the flour, sugar, and salt together. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs (about 10-12 pulses). Slowly add ice water, one tablespoon at a time, pulsing after each addition until the dough just comes together. Avoid overmixing. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  2. Prepare the almond frangipane: In a bowl, cream the softened butter and sugar until light and fluffy (about 2-3 minutes). Beat in the egg and vanilla extract. Fold in the almond flour and tablespoon of all-purpose flour until smooth. Cover and keep in the fridge until ready to use.
  3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  4. Roll out the dough on a lightly floured surface into a 12-inch (30 cm) circle. Transfer it to the baking sheet. Rustic edges are part of the charm.
  5. Assemble the galette: Spread the almond frangipane evenly over the dough, leaving about a 2-inch (5 cm) border. Toss the rhubarb pieces with sugar and scatter them over the frangipane. Arrange rose petals delicately on top for an extra floral touch.
  6. Fold the dough edges over the filling, pleating as you go to create a rustic crust border. Optionally, brush the crust edges lightly with water or an egg wash for a golden finish.
  7. Bake the galette for 35-40 minutes, or until the crust is golden and the filling is bubbling. The frangipane will puff slightly and smell heavenly.
  8. Make the honey lavender glaze: While the galette bakes, gently warm the honey and lavender in a small saucepan over low heat for 3-4 minutes. Remove from heat and stir in lemon juice.
  9. As soon as the galette comes out of the oven, brush the honey lavender glaze generously over the rhubarb and crust. Let cool on a wire rack for at least 20 minutes before slicing.

Notes

Keep ingredients cold for a flaky crust. Avoid overmixing dough to prevent toughness. Use tender rhubarb stalks for best texture. Tent edges with foil if browning too fast. Glaze while warm for best absorption. Dough can be made and chilled up to 2 days ahead. Frozen rhubarb can be used if thawed and drained well.

Nutrition

Keywords: rhubarb galette, almond frangipane, honey lavender glaze, rose petals, spring dessert, easy galette, rustic tart, homemade dessert

Find it online: https://snappyspoon.com/perfect-rhubarb-rose-galette-recipe-with-almond-frangipane-and-honey-lavender-glaze-easy-homemade-dessert/