Frangipani Mixed Berry Galette
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Ice cream optional…
When you’re down and out, feeling low, when evening falls so hard… pie will comfort you… I’m on your side…
Sorry, couldn’t help it - at these uncertain times I turn to 2 of my most trusted outlets: Music & Baking. Are you with me? So, I take a deep dive into my fridge’s deep drawers and unearth sad looking blueberries and blackberries, shamefully no longer good enough for eating out of hand. Then a new dilemma arises - should I make some jam or bake with them? Somehow, jam just is not my calling today, so baking it is!
No jammin’ today… still have more than enough…
My daughter, Orielle has a love for everything almond, almond croissants especially. As she is soon leaving for her school to pack up her college life, I think incorporating some almond into my pie would be a good idea. Searching through my cookbooks and my Pintrest collection, I end up pulling ideas and making my own creation.
This recipe is a delicious picture puzzle reflecting my cookbook collection and the blogs I follow. My crust recipe is from a golden Minnesota oldie cookbook, published in 1985 by Byerly’s, a Minneapolis beautiful grocery chain (now called Lunds-Byerly’s).
My well used, well loved copy
The almond cream is from the blogger Sally’s Baking Addiction : great resource for inspiration and information!
The berries are inspired by The Smitten Kitchen. Debra’s personal voice and accessible recipe are delightful. Check it out!
So finally, I asses, create, assemble and bake. Not a pie with crimping and exactness, but a casual rustic galette, that comes together easier than you can believe and rewards you with deliciousness!
The galette can be served as is, hot, at room temperature or even cold. I love to serve it with caramel ice cream or vanilla sweetened whipped cream. Some even told me they’ve had my leftovers for breakfast… Your choice, i won’t tell!
I so miss strawberry season in Israel!
