Raspberry Rhubarb Galette with Frangipane

Raspberry Rhubarb Galette with Frangipane

Charmian Christie aka the Messy Baker is bringing fun back to baking. Don't worry about perfect looking cakes or pies, it's about how it tastes and the fun you have making it!

Messy Baker's raspnerru rhubarb frangipane and filling make the perfect pie!


your favourite pie dough
1/2 cup ground almonds
1/2 cup granulated sugar
1 egg
1 tsp pure vanilla extract
1 tbsp orange zest
3 cups rhubarb, fresh or frozen, 1/4 inch pieces
1 cup raspberries, fresh or frozen
1 tbsp pure vanilla extract
1 tbsp orange juice
1/4 cup all purpose flour
3/4 cup granulated sugar
2 tbsp minute tapioca
1 egg white
dusting turbinado sugar


Roll out your favourite pie crust recipe on a floured surface so it's a 12 inch circle. Transfer to a lined baking sheet. For the frangipane, combine almonds, sugar, vanilla, egg and orange zest in a food processor and blend until smooth. For filling, combine rhubarb, raspberries, vanilla and orange juice in a large bowl. In a small bowl combine flour, sugar and tapioca, sprinkle over fruit and toss to coat. Spread frangipane on pastry leaving a 2 inch border. Add fruit on top. Fold up sides and create pleats. Brush with an egg wash. Bake at 400F for 35 minutes.

Let cool and enjoy!


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