Description
A rustic, forgiving dessert featuring honey-roasted figs and rich almond frangipane on a flaky buttery crust. Perfect for Sukkot or autumn celebrations, this galette is approachable yet sophisticated.
Ingredients
Scale
- 2 pounds fresh figs (halved)
- 3 tablespoons honey
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 large eggs (room temperature)
- 3/4 cup almond flour (fine, blanched)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 double pie crust (2 discs)
- 1 egg beaten with 1 tablespoon water (for egg wash)
- 1 tablespoon coarse or turbinado sugar (for sprinkling)
Instructions
- Preheat oven to 400°F (200°C).
- Place halved figs cut-side up in a small baking dish. Drizzle with honey, lemon juice, lemon zest, and vanilla. Toss to coat.
- Roast figs for 15-20 minutes until soft and honey is bubbling. Let cool completely.
- In a mixing bowl, beat softened butter and sugar until light and fluffy (2-3 minutes).
- Add eggs one at a time, mixing well after each addition. Beat in almond extract and salt.
- Gradually add almond flour and all-purpose flour, mixing until just combined. Set frangipane aside.
- Roll out one disc of pie dough into a 12-inch circle on a parchment-lined baking sheet.
- Spread almond frangipane evenly over the center of the crust, leaving a 2-inch border.
- Spoon cooled roasted figs on top of the frangipane in a rustic circle.
- Fold the edges of the crust over the figs, pleating as you go.
- Brush folded crust with egg wash and sprinkle with coarse sugar.
- Bake at 400°F (200°C) for 35-40 minutes until crust is golden brown and frangipane is set.
- Let cool on the pan for at least 20 minutes before slicing.
Notes
Roasting the figs first prevents a soggy bottom crust. Ensure figs are completely cool before assembling to prevent the frangipane from melting. For a gluten-free version, use a store-bought gluten-free pie crust. Can be made ahead by roasting figs a day in advance or assembling the night before.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of gale
- Calories: 380
- Sugar: 28
- Sodium: 120
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 4
- Protein: 6
Keywords: fig galette, almond frangipane, Sukkot dessert, honey roasted figs, rustic tart, autumn baking, gluten-free option