Rhubarb Galette Recipe with Frangipane

alexandracooks.com

JoGo

subheading: FOR THE RHUBARB:

¾ lb rhubarb stalks, cut into 2-inch lengths

¼ to ⅓ cup sugar

zest from one orange

subheading: FOR THE PASTRY:

2½ (320g) cups all-purpose flour

2 tablespoons sugar

½ teaspoon kosher or table salt

2 sticks (16 tablespoons | 8 oz | 227 g) unsalted butter

½ cup + 2 tablespoons ice water

subheading: FOR THE FRANGIPANE:

½ cup almond flour or finely ground almonds, see notes above

2 tablespoons sugar

pinch salt

2 tablespoons butter at room temperature

1 egg (small if possible)

2 teaspoons vanilla, rum, brandy or bourbon

subheading: FOR ASSEMBLY AND SERVING:

2 tablespoons melted butter

1 to 2 tablespoons sugar for sprinkling, turbinado is nice

vanilla ice cream or lightly sweetened whipped cream, for serving

Directions at alexandracooks.com

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