Almond flour is finer than standard all-purpose. It absorbs more moisture from the dough, giving the buttermilk crusts of these Blueberry-Almond Galettes added crispness. A hint of tart lemon zest balances out the sweetness of the blueberries.
Makes 3 (7-inch) tarts
- 2 cups (192 grams) almond flour
- 1¾ cups (219 grams) all-purpose flour
- ½ cup (100 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
- 1½ teaspoons (4.5 grams) kosher salt
- 1 cup (227 grams) unsalted butter, softened
- 2 tablespoons (30 grams) whole buttermilk
- 2 tablespoons (30 grams) cold water
- 5¼ cups (893 grams) fresh blueberries, divided
- 3 tablespoons (24 grams) cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon (15 grams) fresh lemon juice
- 1 large egg (50 grams), lightly beaten
- 2 tablespoons (24 grams) turbinado sugar
- In the work bowl of a food processor, place flours, 2 tablespoons (24 grams) granulated sugar, and salt; process until combined. Add butter, and pulse until mixture is crumbly.
- In a small bowl, stir together buttermilk and 2 tablespoons (30 grams) cold water. With processor running, add buttermilk mixture in a slow, steady stream just until dough comes together but is not sticky. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- In a large bowl, combine 1 cup (170 grams) blueberries, cornstarch, lemon zest and juice, and remaining ½ cup (100 grams) granulated sugar. With a fork or potato masher, crush blueberries. Stir in remaining 4¼ cups (723 grams) blueberries.
- Preheat oven to 400°F (200°C). Line 2 rimmed baking sheets with parchment paper.
- Divide dough into 3 equal pieces. On a lightly floured surface, roll each piece into a 9-inch circle. Trim edges of dough, and transfer to prepared pans. Spoon one-third of blueberry mixture into center of each circle, leaving a 2-inch border. Fold up dough around filling, pinching to seal edges of folds. (Filling will spill out if not sealed properly. See Note.) Brush edges of dough with egg, and sprinkle with coarse sugar. Freeze for 10 minutes.
- Bake for 10 minutes. Reduce oven temperature to 350°F (180°C), and bake until crust is golden brown and fruit is bubbly, 20 to 25 minutes more, loosely covering with foil to prevent excess browning, if necessary. Let cool on pans for 25 minutes before serving.
This dough is less pliable than a typical galette due to the different structure of almond flour. Folding may be more difficult, which is why it is so important to pinch the seams before baking.