Baking and desserts · French-inspired
Almond Fig Galettes
Rustic individual fig galettes with flaky pastry, almond cream, honey, and crisp caramelized edges.
Jump to recipe40 min prep · 35 min cook
The recipe
Almond Fig Galettes
6 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon fine salt
- 10 tablespoons cold unsalted butter, cubed
- 5 to 7 tablespoons ice water
- 3 tablespoons unsalted butter, softened
- 1/3 cup almond flour
- 1/4 cup granulated sugar
- 1 large egg, divided
- 1/2 teaspoon vanilla extract
- 12 fresh figs, quartered
- 1 tablespoon honey
- 2 tablespoons sliced almonds
- Coarse sugar, for finishing
Instructions
- Pulse the flour, sugar, and salt. Add cold butter and pulse to pea-size pieces. Add ice water gradually until the dough holds together. Divide into six disks and chill 45 minutes.
- Beat the softened butter, almond flour, sugar, half the beaten egg, and vanilla into a smooth almond cream.
- Heat the oven to 400°F. Roll each disk into a 6-inch round. Spread the center with almond cream, leaving a 1-inch border, and arrange fig quarters on top.
- Fold the borders over the fruit. Brush with the remaining egg, sprinkle with almonds and coarse sugar, and bake for 30 to 35 minutes until deeply golden.
- Drizzle the warm galettes lightly with honey and cool for at least 15 minutes.
Cook’s notes
- Keep the pastry cold; refrigerate the assembled galettes for 10 minutes if they become soft.
- Choose ripe figs that yield slightly but are not leaking juice.
Storage and reheating
Keep at room temperature for 1 day or refrigerate for 3 days. Recrisp in a 350°F oven for 8 minutes.
Frequently asked questions
Can I make one large galette?
Yes. Roll a 13-inch round and bake for 40 to 45 minutes.
What can replace fresh figs?
Thinly sliced pears or plums work well with the same almond cream.