Print

Perfect Huckleberry Cream Cheese Galette with Almond Frangipane

huckleberry cream cheese galette - featured image
Print Recipe

A flaky, tender buttery crust galette filled with a creamy almond frangipane and topped with juicy huckleberries, perfect for a cozy dessert or brunch treat.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour, chilled
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1/2 cup (115g) unsalted butter, softened
  • 2/3 cup (85g) almond flour
  • 1/3 cup (65g) granulated sugar
  • 1 large egg
  • 4 oz (115g) cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour
  • 2 cups (300g) fresh or frozen huckleberries
  • 2 tablespoons granulated sugar (optional)
  • 1 tablespoon cornstarch
  • 1 large egg, beaten with 1 tablespoon cream (for egg wash)
  • Coarse sugar, for sprinkling (optional)

Instructions

  1. Make the crust: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into flour using a food processor pulse or pastry cutter until mixture resembles coarse crumbs with pea-sized bits of butter. Slowly add ice water, 1 tablespoon at a time, stirring gently until dough just comes together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the almond frangipane: Beat softened butter with sugar until creamy and light, about 2-3 minutes. Add egg and vanilla extract, mixing well. Stir in softened cream cheese until smooth. Gently fold in almond flour and all-purpose flour until combined. Set aside.
  3. Prepare the berries: Toss huckleberries with sugar and cornstarch in a small bowl. Set aside to macerate.
  4. Roll out the dough: On a lightly floured surface, roll chilled dough into a rough 12-inch circle about 1/8 inch thick. Transfer to a parchment-lined baking sheet. Press cracks gently back together if needed.
  5. Assemble the galette: Spread almond frangipane evenly over the center of the dough, leaving about a 2-inch border. Spoon berry mixture over frangipane evenly. Fold edges of dough up and over filling, pleating as needed to form a rough circle, leaving center open.
  6. Finish and bake: Brush dough edges with egg wash and sprinkle with coarse sugar if using. Bake at 375°F (190°C) for 40-45 minutes until crust is golden and berries are bubbling. Tent with foil after 25 minutes if edges brown too quickly. Cool on wire rack at least 20 minutes before slicing.

Notes

Keep butter and dough cold to ensure flaky crust. Use just enough flour when rolling to prevent sticking but avoid drying out dough. Fold cream cheese into frangipane for smooth texture. Add cornstarch to berries to prevent soggy crust. Tent galette with foil if edges brown too fast. Let galette cool before slicing for neat slices.

Nutrition

Keywords: huckleberry galette, almond frangipane, cream cheese galette, easy galette recipe, berry dessert, flaky crust dessert, homemade galette

Find it online: https://platebelle.com/perfect-huckleberry-cream-cheese-galette-recipe-easy-homemade-almond-frangipane-galette/