Moro Blood Orange Galette (Tart)
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 1/2 tablespoons sugar
- 1/4 tsp ground cardamom
- 1/8 tsp ground cinnamon
- 6 tablespoons unsalted butter cold & cut into 1/2-inch cubes
- 3 tablespoons ice water
- 5 tablespoons butter softened
- 5 tablespoons sugar
- 2/3 cup almond flour
- 1 egg
- 3-4 Moro blood oranges peeled & sliced into 1/4-inch rounds
- 1 egg lightly beaten
- 1 tablespoon sugar
- Measure the flour, salt, sugar, cardamom, and cinnamon into a bowl and stir to blend.
- Add the cold diced butter and blend using a pastry cutter or your fingers. Dough should be crumbly in texture, but you should still see pieces of butter in it.
- Add the ice water a tablespoon at a time, mixing gently with a fork. The dough should just begin to ball together – do not knead.
- Cut a large sheet of plastic wrap, and ball the dough onto it. Wrap it around the dough and place in the fridge for about 1 hour.
- Make the frangipane by measuring the butter and sugar into a bowl . Beat with a whisk or blender under creamy in texture.
- Add the almond flour and egg as you continue to stir. The mixture should be smooth in texture.
- Set aside.
- Remove all the skin and as much of the white pith as you can from the blood orange slices. Discard any seeds.
- When you’re ready, remove the pastry from the fridge and roll out on a lightly floured flat surface to a large round. It should be about 1/4 inch thick. Slide it gently onto a cutting board or other large flat sheet.
- Spread the frangipane over the dough, leaving an edge a little less than 1 inch around the borders.
- Arrange the blood orange slices over the frangipane. You should have enough for two layers.
- Fold the edges of the dough over the filling. Place the galette in the fridge for about 20 minutes. Preheat oven to 400°F.
- Transfer the galette to a baking sheet. Brush the overlapping edges of the dough with the beaten egg, and sprinkle with sugar.
- Bake for 40 minutes. The edges should be golden brown, and the filling bubbly.