Blackberry & Almond Galette
This rustic galette has a buttery pastry base, layered with almond frangipane and topped with glossy blackberries. A brushed egg seal and a scattering of flaked almonds keep the base crisp, while a hot oven start sets the pastry before the fruit bakes down jammy and fragrant. It’s a simple, elegant summer pudding that looks effortless but delivers bakery-level results.
Blackberry & Almond Galette
A buttery puff pastry galette layered with almond frangipane and glossy blackberries. This rustic autumn dessert has a crisp base, jammy fruit, and golden, flaky edges.
Ingredients
- 250–300g all-butter puff pastry block or rough puff pastry
- Plain flour for rolling
- 60g unsalted butter, softened
- 60g caster sugar
- 1 medium egg
- 60g ground almonds
- ½ tsp vanilla extract
- 400g blackberries
- 50g caster sugar (plus extra for sprinkling)
- 1 lemon, zest only
- 1 tsp arrowroot or potato starch
- 2 tbsp flaked almonds, for scattering
- 1 egg, beaten, for sealing and glazing pastry
- 2 tbsp demerara sugar
- Crème fraîche, custard or ice cream, to serve
Instructions
- Roll the pastry on a lightly floured surface to a rough circle about 40cm across and 3mm thick. Transfer to a lined baking tray or a perforated pizza tray. Fold in the edges to make a 5cm border, then chill the pastry in the fridge while you prepare the filling.
- For the frangipane, cream the butter and sugar until light. Beat in the egg, then fold through the ground almonds and vanilla. Set aside.
- Heat the oven to 200°C fan. Mix the blackberries with the caster sugar, lemon zest and starch.
- Remove the pastry from the fridge and unfold the border. Spread the frangipane evenly to within 5cm of the edge, then arrange the blackberries in a single layer over the top. Fold the edges of the pastry back up and over the fruit, pleating roughly as you go. Brush the pastry with beaten egg for shine and sprinkle with flaked almonds and demerara sugar.
- Bake for 10 minutes at 200°C fan, then reduce to 180°C fan and bake for another 20–25 minutes, until the pastry is golden and the fruit bubbling. The underside should be deep golden and crisp.
- Cool slightly before slicing. Serve just warm with crème fraîche, custard or ice cream.
Nutrition Facts
Calories
332Fat
20 gCarbs
35 gProtein
5 gApproximate values per serving
Ingredients and sourcing tips
Practical sourcing advice
Blackberries
Choose ripe, glossy blackberries that give slightly when pressed. If using foraged berries, rinse gently and dry well before baking. Frozen berries work too, but thaw and drain first to prevent excess liquid.
Puff pastry
All-butter puff pastry gives the best flavour and flake. If using a block, thaw it fully before rolling so it doesn’t crack. For rough puff, aim for 250–300g dough rolled to 3mm thickness.
Ground almonds
These add flavour and absorb excess juice from the fruit. Fresh ground almonds have a mild, nutty aroma and pale colour; avoid anything with a musty scent.
Egg glaze
A light egg wash gives crispness and shine to the pastry. Avoid overbrushing, as too much can cause soggy patches.
Tips and pitfalls to avoid
Don’t skip the initial high heat, as it sets the base. Make sure the galette is deep golden underneath before removing from the oven to avoid a soggy bottom.
Variations and dietary swaps
Fruit swaps
This recipe also works beautifully with raspberries, cherries, or plums. Adjust sugar slightly if using sweeter fruit.
Nut-free option
Replace the frangipane with 60g unsalted butter, 40g sugar, and 1 tbsp plain flour for a buttery, shortcake-style base.
Pastry options
For a gluten-free version, use ready-made gluten-free puff pastry or make a shortcrust base using rice flour and butter.
Flavour additions
Add a touch of almond extract to intensify the frangipane, or scatter a few flaked almonds over the crust before baking for extra crunch.
Kitchen notes
Timing and texture cues
The pastry should be golden brown and crisp underneath, with jammy fruit and soft frangipane. If the berries release a lot of juice, let the galette cool for 10 minutes before slicing.
Storage and make-ahead
Best eaten on the day it’s baked, but leftovers keep for 2 days in the fridge. Reheat briefly in a hot oven to restore crispness.
Equipment tip
Line the tray with parchment to prevent sticking and catch any syrup that bubbles out.
Serving suggestions
How to serve
Serve warm with double cream, pouring custard or vanilla ice cream. For something lighter, try Greek yoghurt with a drizzle of honey.
Drinks to pair
A chilled dessert wine like Muscat or a sparkling rosé complements the berries. Coffee or black tea also work nicely if serving it as an afternoon tart.
