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Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Cherry-Frangipane Hamantaschen Galette
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- Level: Easy
- Total: 3 hr (includes chilling and cooling)
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 378
- Total Fat
- 23 g
- Saturated Fat
- 12 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 5 g
- Cholesterol
- 96 mg
- Sodium
- 114 mg
This delicious free-form tart is a playful nod to hamantaschen, the triangular filled cookies popular for Purim celebrations. The shape is thought to represent Haman’s three-cornered hat and scales up beautifully for an easy galette that feeds a crowd. A buttery pastry dough gets extra tenderness and luscious tang from cream cheese, a common ingredient in Jewish-American baking. A filling of almondy frangipane and cherry jam adds a touch of French flair. Finished with a drizzle of chocolate, it’s a rich and tasty combination of tradition and playfulness.
- Level: Easy
- Total: 3 hr (includes chilling and cooling)
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 378
- Total Fat
- 23 g
- Saturated Fat
- 12 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 5 g
- Cholesterol
- 96 mg
- Sodium
- 114 mg
Ingredients
Dough:
Frangipane:
Assembly:
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Directions
- For the dough: Pulse the flour, granulated sugar, baking powder and salt in a food processor fitted with the metal blade until combined. Add the cream cheese and process until just incorporated, about 8 pulses. Add the butter and pulse until only pea-size bits of butter remain, about 10 pulses. Add the cream and 1 1/2 teaspoons cold water and pulse just until the dough starts to come together; add cold water 1/2 teaspoon at a time if the dough still seems dry. Remove the dough from the processor and press it together with your hands, then press it into a flat disk. Wrap in plastic and refrigerate for at least 1 hour.
- Position a rack in the center of the oven and preheat to 375 degrees F. Line a baking sheet with parchment.
- For the frangipane: Combine the almond flour, granulated sugar, all-purpose flour, butter and salt in a medium bowl, working the butter into the mixture with your fingers until completely incorporated. Add the yolk and almond extract and stir with a rubber spatula until smooth. Set aside. (You can also mix the frangipane in a stand mixer.)
- For assembly: On a lightly floured work surface, roll the chilled dough into a 13-inch circle about 1/8-inch thick. Trim the sides of the circle with a paring knife or pastry cutter to make an even 12-inch circle. Transfer the circle to the prepared baking sheet.
- Spread the frangipane into a 7-inch circle in the center of the dough. Top the frangipane evenly with the jam. Lightly beat the egg and brush it on the dough surrounding the filling. Fold the left and right sides of the dough towards the center to create a point at the top, partially covering the filling. Fold up the bottom side of the dough, overlapping the sides to form a triangle that has a 3-inch triangle of exposed filling in the middle. Pinch the corners and press the overlapping edges to seal. Brush the dough with egg wash and sprinkle generously with turbinado sugar. Chill in the freezer for 15 minutes or refrigerator for 30 minutes.
- Bake the galette on the middle rack until golden brown, rotating halfway through, 35 to 40 minutes. Cool on the baking sheet for 30 minutes.
- Microwave the chocolate chips and coconut oil in a small bowl for 30 seconds; stir until smooth. Drizzle the chocolate over the cooled galette; you can transfer it to a small parchment piping cone (cornet) if you like. Store leftover tart at room temperature for up to 2 days or refrigerate for up to 5 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
