Pineapple & Frangipane Galette

Pineapple & Frangipane Galette
Photo by Judy Rutz


  • ¼ cup sugar
  • 1 disk Sweet Galette Dough
  • 1-½ Tbs. dark rum
  • ½ large ripe pineapple, peeled and cored, eyes removed
  • 1 large egg, at room temperature
  • 5 oz. almond paste (½ cup packed)
  • 1 Tbs. unsalted butter, melted
  • + 2 more ingredients
    • 2 Tbs. sugar
    • 2 oz. (4 Tbs.) unsalted butter, at room temperature

With an electric mixer, beat together the almond paste, sugar, and butter. Add the rum and egg and continue to mix until smooth.

View full recipe at Fine Cooking


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