Summer Pink Treat

The Great British Bake Off is possibly the most chill and most wholesome competitive baking show out there. No one's playing mind games and everyone genuinely wants to see each other do their best.

The delightful creations that the contestants come up with sometimes make me forget that they are all amateur bakers. Inspired by this show, I have had galette and Bakewell tart on my pantry list (aka recipe bucket list).

Now that it's summer, it is peak rhubarb season and I've always wanted to get my hands on these babies. I have had rhubarb pie and ice cream, so I'm familiar with its tart taste. Initially, I was torn between making rhubarb galette or Bakewell tart. But here's the thing, I still didn't have a pie pan, let alone a tart pan. That's pretty much why I was drawn to making a galette because it's basically a free-form pie. So I decided to look at the elements in a bBakewellakewell tart that I would want to incorporate in a galette. That was when it hit me, the frangipane! I've heard of apricot frangipane tart, so I thought the frangipane would pair well with the rhubarb. Luckily, the internet agrees! Apparently almond and rhubarb are best of friends.

A rhubarb frangipane galette. Now that's a mouthful! I love how rustic a galette looks but I wanted to amp it up by placing the rhubarb into a lattice formation. Definitely pair this with a scoop of vanilla ice cream. French, if you're fancy!

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RHUBARB FRANGIPANE GALETTE

Adapted from Tasty and FeedFeed

Ingredients:

Pie dough

• 1 ¼ cups all-purpose flour

• 1 tbsp sugar

• 1/2 tsp salt

• 1/4 cup ice water and 1 tbsp vinegar

• 1/2 cup unsalted butter - cubed and chilled - 20 minutes before you start, pop the cubed butter in the freezer

Frangipane filling

• 1/2 cup almond flour

• 1/4 cup sugar

• 2 tbsp melted butter

• 1/2 tsp salt

• 1 tsp of vanilla extract

• 1 egg
  

The centrepiece

• 5 rhubarb stalks - rinsed with the top and bottoms chopped off

• 1 tbsp powdered sugar

• 2 tsp lemon zest

Strawberry jam glaze

• 1/4 cup strawberry jam

• 1/2 tbsp water

For that added drama (aka garnish)

• Vanilla ice cream

• Mint leaves - chiffonade

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Instructions:

1. Let's make the dough! The key is to have your wet ingredients cold. Mix the flour, sugar, and salt to get rid of lumps.

2. Using a fork or your fingers, work the butter into the dry mixture until you get pea-sized lumps.

3. Slowly pour in your water and vinegar mixture and knead until a dough forms. Cover the dough in plastic wrap and pop it in the fridge for an hour.

4. Cut your rhubarb into short uniformed batons. If they are thick, you cut it in half. Toss with lemon zest and powdered sugar.

5. Plan out your design. On a chopping board, arrange the rhubarb batons in a lattice formation so that you can easily transfer them later.

6. Preheat the oven to 400°F or 200°C.

7. Let's make this simple frangipane. Combine the almond flour, sugar, melted butter, salt, vanilla extract, and egg. Set this aside.

8. Lightly flour your pie dough and place it in between two sheets of parchment paper. This way the pie dough can still remain cool. Start rolling out your pie dough until 3mm thick. If your pie dough starts to get too soft or sticky to roll, just pop it in the fridge for a few minutes and roll again.

9. Remove any excess flour from your pie dough and transfer it on a baking pan lined with parchment paper.

10. Spread your frangipane unto the dough leaving a few inches of edges clean as we will use this to form our crust later.

11. Transfer your rhubarb design on top of the frangipane. Use any excess rhubarb to fill in the gaps.

12. Fold over the edges over the rhubarb and brush some egg wash over the dough to get that golden crust.

13. Bake it for 45 minutes. While the galette bakes, warm up your strawberry jam and water on low heat.

14. While the galette is still hot, brush it with your warm strawberry jam glaze.

15. Serve it with vanilla ice cream and strips of mint leaves.