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"Here's a delicious, citrusspiked variation of a rhubarbfrangipane galette, perfect for spring and summer. A fragrant mix of orangezested almond cream (frangipane) and fresh rhubarb is layered over a 100% spelt flour crust which imparts a nuttier flavor than allpurpose 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 don’t 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 allpurpose flour (1:1 ratio) or experiment with a blend of allpurpose 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 allpurpose flour with spelt flour (maintaining a 1:1 ratio), adding a touch of sugar for sweetness, and including salt, especially since we’re using unsalted butter" Nea Arentzen

GET THE RECIPE:
Rhubarb Frangipane Galette With Spelt Crust: https://food52.com/recipes/90143rhub...

PRODUCTS FEATURED IN THIS VIDEO:
Ceramic Salt Cellar: https://food52.com/shop/products/1259...
Hestan Provisions OvenBond StainlessSteel Ovenware: https://food52.com/shop/products/1074...
Sarah Kersten Mixed Glaze Ceramic Dinnerware: https://food52.com/shop/products/1314...
Five Two Kitchen Utensil Collection: https://food52.com/shop/products/1106...

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