In other news..
I recently did some baking with my bffflaeaeaeae Joyce a couple of weeks ago and figured I should write about it...2016 new year’s resolution - blog more. #YEAROFSTEPH
J found a delightful recipe for a blood orange galette which looked beautiful in the pictures so that’s what sucked me in. Also, blood oranges are life. Blood and oranges, the two best things.
It wasn’t too hard to make except for the part when I asked Joyce if she brought her hand mixer with her because you know, she’s supposed to read my mind, and she said no and rolled her eyes at me. (Cue eye rolling emoji). So Nutribullet it was!
We made the frangipane/almond filling in the Nutribullet and it actually came together quite well! So don’t worry if you don’t have a hand mixer. Side note: we used Almond Meal from Trader Joe’s in the recipe - worked just fine. Also thanks to all this baking we’ve been doing, I now have about 5 types of sugar in my pantry...completely unnecessary...or is it....
Also, definitely put more than 2 layers of blood orange. They shrink in the oven so I think go towards maybe 4 layers. Or slice your blood orange a little thicker.
BLOOD ORANGE GALETTE
based off of recipe from Call Me Cupcake
For the pie crust 1 cup + 2 1/2 tbsp all purpose flour 1/3 cup + 1 1/2 tbsp almond flour /ground almonds (we used almond meal from Trader Joe’s) 1 tbsp granulated sugar 1/4 tsp salt 1/4 tsp ground cardamom (Didn’t have any of this so....didn’t put any in) 1/8 tsp ground cinnamon 10.5 tbsp very cold butter, cut into cubes 2-4 tbsp ice water For the frangipane + blood orange filling 5 tbsp (75 g) softened butter 5 tbsp (70 g) granulated sugar 2/3 cup (75 g) almond flour (We used almond meal) 1 egg 6-8 blood oranges, plus extra for eating while you’re slicing For the egg wash 1 egg pinch of salt 1 tbsp milk 1 tbsp turbinado sugar Crust 1. Mix the dry ingredients in a large bowl. Add the diced butter and, using your pastry cutter fingers, cut in the butter until dough is crumbly but there are still visible pieces of butter. 2. Drizzle with water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead the dough! 3. Pat the dough onto a piece of plastic wrap, wrap the plastic around the dough and place in the refrigerator for at least an hour. Frangipane filling + blood orange filling 1. Beat butter and sugar until creamy (in a nutribullet...if you don’t have a hand mixer), about 30 seconds. Add the almond flour and egg and beat until smooth. Set aside. 2. Use a sharp knife to cut down the sides of the oranges, removing all of the skin and white pith. Slice the oranges thinly. Remove all seeds. (Eat the oranges that get ‘messed up’ while you were cutting) Assembly 1. Roll out the dough to a large circle on a lightly floured surface, about 1/8 - 1/4 inch thick. Make sure to roll and turn the dough so it doesn't stick to the surface. Using the rolling pin, transfer the dough to a piece of baking paper. 2. Spread the frangipane filling over the rolled out dough, leaving a border around the edges. 3. Put the orange slices in two (2 thick layers, maybe 4 thin layers?) layers on top of the frangipane. Fold the edges over the filling. Slide a thin cutting board or the removable bottom of a tart pan underneath the baking paper and galette and put it it in the freezer for 20 minutes. Bake 1. Preheat oven to 390°F. 2. Mix the egg, a pinch of salt and milk in a small bowl. 3. Remove the galette from the freezer and put it on a baking sheet. Brush the edges with egg wash and sprinkle edges and fruit with turbinado sugar. Bake until the edges are golden brown and filling bubbly, about 40 minutes.
SO so good. Olive was very interested in it, though she seems to think everything is for her to eat.
