Galettes, or free-form crusts, take a lot of the anxiety out of pie making. The more rustic-looking the crust, the better, and there’s no tricky counter-to-pie plate maneuvering of the dough.
This is one of two companion recipes to Michele Genest’s Spring 2025 article, “Cooks and Their Kitchens: Mentors, Guides, and Inspirations.”
Black Currant and Frangipane Galette
Ingredients
- 1 cup fresh or frozen black currants
- ¾ cup frangipane recipe below
- 1 batch galette dough recipe below
For the Frangipane
- ½ cup white sugar
- ½ cup raw almonds
- 6 tablespoons unsalted butter at room temperature
- 1 large egg
- 1 large egg yolk
- 1 tablespoon brandy
- 1 teaspoon vanilla
For the Dough
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- ½ cup cold butter diced
- ¼ cup ice water
- 1 egg beaten
Instructions
- Make the frangipane and set aside. Next, prepare the dough.
- About 30 minutes before you’re ready to fill the dough, remove it from the fridge. Remove the top layer of parchment paper to reveal the dough.
- Spoon the frangipane over the dough in blobs (they’ll merge during baking) to cover a 10-inch circle. Scatter the black currants evenly over the top. Fold the pastry over to cover the edge of the filling by about 2 inches and brush with beaten egg.
- Bake in a preheated 375° F oven until filling is bubbling and crust is golden, from 30−40 minutes. Serve warm with whipped cream, ice cream, or plain yogurt.
- Advance preparation: Frangipane can be made up to 1 week ahead or frozen for up to 6 months. Assembled, uncooked pie can be frozen on a baking sheet for up to 2 months. Bake right from the freezer in a pre-heated 375° F oven.
Make the Frangipane
- Combine sugar and almonds in a food processor and process until almonds are finely ground.
- Add butter, 1 tablespoon at a time, processing after each addition until smooth. Add remaining ingredients and process until thoroughly combined.
- Scrape into a bowl, cover, and refrigerate until ready to use. Will keep, refrigerated, for about 1 week and frozen for up to 6 months.
Make the Dough
- Put flour, sugar, and salt in the bowl of a food processor and pulse briefly to combine. Add the butter and pulse in short bursts until the dough is the texture of coarse sand containing some larger, pea-sized pieces of butter.
- Add water, 1 tablespoon at a time, and pulse briefly after each addition. After adding the final tablespoon, pulse for 10 seconds at a time, scraping down the sides if necessary, until the dough forms large clumps that hold together when you pinch them.
- Turn the dough out onto a work surface and, kneading it briefly, form it into a flat disk. Place the disk between 2 sheets of parchment paper and roll it into a circle about 12 inches in diameter. Slide the dough, still between the sheets of paper, onto a baking sheet and refrigerate for 2 hours or for up to 2 days.
Notes
The frangipane makes about 1½ cups
This pie dough was adapted from a recipe by Dorie Greenspan. It’s practically foolproof, and it’s great for free-form dessert galettes. Try it with any of your favorite fruit pie fillings.
