A crunchy almond streusel takes this show-stopping free-form pie to a higher level.
The flavour and texture of the filling depends on the quality of the fruit you use,
so try to find ripe locally grown strawberries when they are in season.
HANDS-ON TIME
25 minutes
TOTAL TIME
2 hours
MAKES
10 to 12 servings
- INGREDIENTS:
- GALETTE:
- 2½ cups all-purpose flour
- 6 tbsp granulated sugar
- ¼ tsp salt
- ¾ cup cold butter, cubed
- ¾ cup ice water (approx)
- 900 g strawberries, hulled and halved
- ⅔ cup strawberry jam
- ¼ cup cornstarch
- ¼ cup ground almonds
- ALMOND STREUSEL:
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup cold butter, cubed
- ⅓ cup sliced almonds
- 1 egg yolk
- 2 tsp coarse sugar
- GALETTE:
- DIRECTIONS:
- In a bowl, whisk together flour, 2 tbsp of the sugar, and salt.
- Using a pastry blender or 2 knives, cut in butter until mixture resembles large crumbs.
- Drizzle ice water over flour mixture, tossing with fork and adding up to 2 tbsp more ice water if necessary until ragged dough forms.
- Shape into a disc, wrap, and refrigerate for 1 hour.
- Toss together strawberries, jam, remaining sugar, and cornstarch; set aside.
- On a large piece of parchment paper, roll out pastry into 17-inch (43 cm) circle.
- Transfer pastry and paper to large rimmed baking sheet; leaving 3-inch (8 cm) border, sprinkle with almonds.
- Scrape strawberry mixture onto almonds.
- Lift pastry edge up and over filling to make a 12-inch (30 cm) round, letting pastry fall naturally into folds and leaving the center uncovered.
- Trim off excess parchment paper.
- ALMOND STREUSEL: In a bowl, stir flour with sugar.
- Using fingers, rub in butter until crumbly; stir in almonds.
- Sprinkle over strawberry mixture.
- TO FINISH: Mix egg yolk with 2 tsp water; brush over pastry.
- Sprinkle with coarse sugar.
- Bake on the bottom rack in a 375°F (190°C) oven until golden, 50 to 60 minutes.
- Let cool on pan on the rack.
- NUTRITIONAL INFORMATION, PER EACH OF 12 SERVINGS:
- about 421 cal, 5 g pro, 19 g total fat (10 g sat. fat), 60 g carb, 3 g fiber, 51 mg chol, 165 mg sodium, 194 mg potassium.
- % RDI: 3% calcium, 15% iron, 14% vit A, 72% vit C, 39% folate.
