Citrusy Rhubarb Frangipane Galette With Spelt Crust Recipe Drop Food52

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"Here's a delicious, citrus-spiked variation of a rhubarb-frangipane galette, perfect for spring and summer. A fragrant mix of orange-zested almond cream (frangipane) and fresh rhubarb is layered over a 100% spelt flour crust which imparts a nuttier flavor than all-purpose flour. It's a great dessert choice for a relaxed outdoor gathering with friends or family, or simply as a sweet treat to enjoy on a warm afternoon with a cup of coffee.

Tips & Tricks
If you dont have a food processor, use equal parts almond meal instead (which includes the almond peel) or almond flour (which does not). Blend the frangipane ingredients until well combined using an electric mixer or do it by hand.
Swap the spelt flour out for all-purpose flour (1:1 ratio) or experiment with a blend of all-purpose and whole wheat if preferred.
A good pie or galette crust always uses a 3:2:1 ratio of 3 parts flour, 2 parts fat, and 1 part water, measured by weight. This recipe follows that ratio, with adjustments including substituting all-purpose flour with spelt flour (maintaining a 1:1 ratio), adding a touch of sugar for sweetness, and including salt, especially since were using unsalted butter" - Nea Arentzen

GET THE RECIPE:
Rhubarb Frangipane Galette With Spelt Crust: https://food52.com/recipes/90143-rhubarb-frangipane-galette-with-spelt-crust

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