We are so happy to share with you a recipe from an extraordinary new cookbook, Gather & Graze (click here to read our review and author interview!). It's peak blueberry season here in Michigan, and we've already picked almost 100 pounds over near South Haven (and almost a month left in the season to go!). I thought to save some from our picking Monday (in the rain, but oh so worth it) to make these. They are SO delicious. 

Frangipane is a sweet almond filling commonly found in French pastries. I especially love to use it in galettes and tarts. It is named for an Italian, Marquis Muzio Frangipani, who was said to have been its originator during his time living in France. —L.K.

Gather & Graze Recipe: Frangipane Blueberry Mini Galettes

CRUST
1¾ cups flour
½ teaspoon salt
¾ cup unsalted butter
3 tablespoons ice water, plus more if needed

FILLING
1/3 cup unsalted butter, softened
1/3 cup sugar
1 egg
½ teaspoon almond extract
1 teaspoon vanilla extract
2/3 cup almond flour
¼ teaspoon salt
10 ounces blueberries

ASSEMBLY
1 egg
2 tablespoons turbinado sugar

To make the crust: In a medium bowl, mix the flour and salt. Slice the butter into small pats and toss into the flour-salt mixture. Cut the butter and flour mixture with a pastry blender until you have a fine crumb. Sprinkle the ice water over the crumb mixture and cut into mixture. Combine with your hands, squeezing the crumbs together until a dough forms. If the dough doesn’t come together, add more ice water 1 teaspoon at a time until you get the dough to form. Wrap in plastic wrap and refrigerate for at least 1 hour.

When ready to bake, preheat oven to 400ºF. Line two baking sheets with parchment or a silicone baking mat. 

To make the frangipane: In a medium bowl, beat butter, sugar, egg, and almond and vanilla extracts until smooth. Mix salt into almond flour. Add to butter mixture. Beat until smooth.

To assemble: Divide crust dough into 8 equal pieces. Roll out to a rough 7-inch round. Place onto one of the prepared pans. Repeat with remaining dough, for 4 rounds per pan. Divide the frangipane evenly between the 8 crusts. Spread it out in the center, leaving 1 inch of crust plain around the edge. Cover the frangipane with a layer of blueberries. Fold over the extra crust and pinch seams.

Beat egg and brush on top crust. Sprinkle crust with turbinado sugar. Bake about 25 minutes or until golden brown. While first pan bakes, store second pan in refrigerator until ready to bake. If any frangipane leaked out while baking, cut away and discard. Allow to cool on pan and serve immediately or store in an airtight container for up to 2 days.

All information contained herein courtesy and copyright Skyhorse Publishing, published with permission. Book cover photo: Wandering Educators