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Blueberry Galette with Hazelnut Frangipane

A delicious, simple blueberry galette with tender buttery homemade pie dough, lemony, spiced blueberry filling, and homemade hazelnut frangipane.
Prep Time 25 mins
Cook Time 50 mins
Total Time 1 hr 15 mins
Servings 12


Hazelnut Frangipane

  • 1 cup whole hazelnuts
  • 1/2 cup sugar
  • 2 eggs
  • 1/3 cup unsalted butter, softened
  • 1 tsp hazelnut extract (optional)
  • 1 tsp vanilla extract
  • Pinch of salt

Blueberry Galette

  • 2 9 or 12-inch pie crusts (store-bought or homemade)
  • 1 recipe hazelnut frangipane (above)
  • 3 cup blueberries
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 2 tsp vanilla extract
  • 2 tsp hawaij (or apple pie spice)
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • Egg wash (1 egg whisked with 1 Tbs. water)
  • Demerara sugar, for sprinkling (optional)
  • Vanilla ice cream, for serving (optional)


Hazelnut Frangipane

  • Place the hazelnuts and granulated sugar in a food processor, and pulse until you have a coarse, sandy mixture. Don't go too crazy, or you'll end up with hazelnut butter!
  • Add the eggs, unsalted butter, hazelnut extract, vanilla extract, and a pinch of salt. It will be the consistency of pastry cream. Store in the fridge until you're ready to use.

Blueberry Galette

  • Preheat the oven to 400°F. Line two sheet pans with parchment paper. Set aside.
  • Roll out your pie dough in two batches until they are 1/8'' thick and 12'' in diameter. After you roll out the dough, refrigerate on the prepared sheet pans until you're ready to assemble. (If you are going the store-bought route, just unroll the pie dough right before you're ready to assemble).
  • Next, gently fold the blueberries with the sugar, flour, lemon zest, lemon juice, vanilla extract, hawaij (or apple pie spice), cinnamon, and salt. Set aside.
  • Spread half the frangipane on one of the pie crusts, leaving a 1'' border. Spoon half of the blueberry mixture over the frangipane, leaving another 1/2'' border. Then, fold the edges of the dough over the berries, gently pressing to make sure the folds stick. Repeat with the remaining ingredients so you have two galettes.
  • Brush the edges of the dough with egg wash and sprinkle with demerara sugar. Bake at 400°F for 45-50 minutes, until the filling is bubbling and the crust is golden-brown. Serve warm with ice cream!


Serving: 1sliceCalories: 443kcalCarbohydrates: 44.9gProtein: 5.1gFat: 28gSaturated Fat: 15.2gCholesterol: 88mgSodium: 369mgPotassium: 124mgFiber: 2.4gSugar: 22.3g
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