Blood orange galette with frangipane and an almond crust

I have seen the blood oranges (even blood Clementine books!) where I now know some of them come to my home. I'm not sure how to find out if in fact red, (sometimes the skin a little darker but not often!)? Because I want those red, Yes, I'm very shallow like that. I just managed to grab some though and the rest Orange inside,

I must say I had my doubts about baking blood orange like this on the galette. But fortunately for me it can be reported that they turned out really tasted delicious. I think they will become dry and dull, but quite the opposite. Especially with almond crust was flaky and soft, my favorite sweet frangipane filling underneath. Definitely doesn't get any better than that. OK, maybe with a little scoop of vanilla ice cream.

I was never really fond of Pies but the last few months has really turned me on and made into the biggest pie fan! Seriously, no more delicous or satisfying to bake than the cake. Can you believe I just said that? I think you will soon find it.

BLOOD ORANGE GALETTE 
WITH FRANGIPANE FILLING AND AN ALMOND CRUST

1 large galette

For the pie crust

1 cup + 2 1/2 tbsp (165 g) all purpose flour
1/3 cup + 1 1/2 tbsp (45 g) almond flour /ground almonds
1 tbsp granulated sugar
1/4 tsp salt
1/4 tsp ground cardamom
1/8 tsp ground cinnamon
150 g (10.5 tbsp) very cold butter, cut into cubes
2-4 tbsp ice water

For the frangipane + blood orange filling
5 tbsp (75 g) softened butter
5 tbsp (70 g) granulated sugar
2/3 cup (75 g) almond flour
1 egg

3-4 blood oranges

For the egg wash
1 egg
pinch of salt
1 tbsp milk

1 tbsp turbinado sugar

Crust

1. Mix together the dry ingredients in a large bowl. Add the diced butter and, using your fingers or a pastry cutter, cut in the butter until dough is crumbly but there are still visible pieces of butter.
2. Drizzle with water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead the dough!
3. Pat the dough onto a piece of plastic wrap, wrap the plastic around the dough and place in the refrigerator for at least an hour.

Frangipane filling + blood orange filling

1. Beat butter and sugar until creamy, about 30 seconds. Add the almond flour and egg and beat until smooth. Set aside.
2. Use a sharp knife to cut down the sides of the oranges, removing all of the skin and white pith. Slice the oranges thinly. Remove all seeds.

Assembly

1. create a large circle of dough on a lightly floured surface, about 1/8-1/4 inches (3-5 mm) thick. Make sure to roll and turn the dough so that it doesn't stick to the surface. Using a rolling pin, transfer the dough to a piece of paper bread.
2. spread the frangipane filling over the dough is rolled out, leaving a border around the edges (see photo).
3. put the Orange slice in two layers on top of frangipane. Fold the edges and fill it. Slide a thin cutting board or removable bottom tart pan in the bottom of the baking paper and put it in the freezer and galette kurah more 20 minutes.

Bake

1. Preheat the oven to about 200 ° C (390 ° F).
2. combine the egg, a little salt and milk in a small bowl.
3. remove the galette from the freezer and place it on a baking sheet. Brush the edges with egg wash and sprinkle the edges and fruit with turbinado sugar. Bake about 40 minutes. until the ends are golden brown.