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"Rustic Blueberry Frangipane Galette (tart) with golden flaky crust, almond cream filling, and juicy blueberries served on a wooden board."
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Blueberry Frangipane Galette (Rustic Tart)

The Blueberry Frangipane Galette (Rustic Tart) is the perfect blend of rustic charm and refined French pastry. This easy dessert features a buttery crust filled with nutty almond cream (frangipane) and juicy blueberries, baked to golden perfection. Whether you’re making a blueberry frangipane tart, a frangipane galette recipe, or trying a shortcut version like a blueberry galette with puff pastry, this versatile dessert is always a crowd-pleaser.
Course Dessert
Keyword Blueberry Tart
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6

Ingredients

For the pastry

  • 1 ¼ cups all-purpose flour
  • 2 tsp sugar
  • ½ tsp salt
  • ½ cup cold unsalted butter cubed
  • 3 –4 tbsp ice water add more if needed
  • or use store-bought pie crust or puff pastry for ease

For the frangipane (almond cream)

  • ½ cup unsalted butter softened
  • ½ cup sugar
  • 1 large egg
  • 1 tsp almond extract or 1 tsp vanilla
  • 1 cup almond flour finely ground almonds
  • 1 tbsp all-purpose flour

For the blueberry topping

  • 2 cups fresh or frozen blueberries
  • ¼ cup sugar adjust to taste
  • 1 tbsp cornstarch or 2 tbsp flour
  • 1 tsp lemon zest + 1 tsp lemon juice

For finishing

  • 1 egg beaten, for egg wash
  • 1 tbsp coarse sugar for sprinkling
  • Optional: powdered sugar or sliced almonds for garnish

Instructions

Make the pastry

  • In a bowl, mix flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
  • Add ice water 1 tbsp at a time until the dough just comes together.
  • Shape into a disk, wrap, and chill for 30 min (or use ready-made crust).

Make the frangipane

  • Beat butter + sugar until creamy.
  • Add egg + almond extract or vanilla. Mix well.
  • Stir in almond flour + all-purpose flour until smooth. Set aside.

Prepare blueberry topping

  • Toss blueberries with sugar, cornstarch, lemon zest, and juice.

Assemble galette

  • Preheat oven to 400°F (200°C).
  • Roll pastry into a 12-inch circle. Place on parchment-lined baking sheet.
  • Spread frangipane evenly in the center, leaving a 2-inch border.
  • Spoon the blueberry mixture over the frangipane.
  • Fold the edges of the dough over, allowing them to pleat naturally.

Bake

  • Brush the crust with egg wash and sprinkle with coarse sugar and almond slices.
  • Bake for 35–40 minutes, until the crust is golden and the filling is bubbling.
  • Let cool 10–15 min before slicing.

Serve

  • Dust with powdered sugar, or scatter with toasted sliced almonds.
  • Pair with vanilla ice cream, whipped cream, or just a cup of coffee!