Why You’ll Love This Strawberry Basil Galette

• A simple, no-fuss French dessert anyone can master.
• A flaky, buttery homemade crust (pâte brisée).
• A fresh and unique pairing of strawberries and basil.
• Perfect for summer entertaining, picnics, or casual desserts.
• Easily adaptable (including a nut-free option).

Ingredients for this Strawberry Basil Galette

For the Galette crust

• Flour. All-purpose flour works perfectly here, giving the crust just the right balance of structure and tenderness.
• Salt. Just a pinch enhances the overall flavor of the dough.
• Butter. Use cold, unsalted butter cut into small cubes. For best results, I like to cube the butter ahead of time and chill it in the fridge for at least an hour before baking. Keeping the butter very cold is key to achieving a flaky, tender crust.
• Water. You’ll need about ¼ cup (60 ml) of ice-cold water to bring the dough together. Add it gradually, one tablespoon (15 ml) at a time, you may not need it all.

For the filling

• Almond flour. A light layer is sprinkled over the crust before adding the fruit. It helps absorb excess juices during baking, keeping the base crisp rather than soggy.
• Fresh basil.  Thinly sliced basil is mixed with the almond flour, adding a delicate, slightly floral note that pairs beautifully with the strawberries.
• Strawberries.  Choose fresh, ripe, in-season strawberries. Hull them and slice them thickly (rather than quartering) so they bake evenly and stay tender.
• Sugar. I like to toss the strawberries with about ¼ cup (50g) of sugar before assembling. This not only enhances their natural sweetness but also helps create a thicker, more cohesive filling, so your galette slices cleanly instead of being too runny.

How to Make a Strawberry Basil Galette (Step-by-Step)

1. Make the dough – Combine flour, salt, and cold butter until crumbly. Add ice water gradually, then form into a disk and chill.
2. Prepare the filling – Toss strawberries with sugar. In a separate bowl, mix almond flour and basil.
3. Assemble the galette – Roll out the dough into a rough circle. Add almond-basil mixture, top with strawberries, and fold the edges over.
4. Bake – Brush edges with egg wash and bake until golden, crisp, and bubbling.

My best tips for a strawberry Galette:

Here are a few more tips before you start making this galette.

• Keep everything cold: Using cold butter and ice-cold water is essential for a successful dough. Cold butter stays firm as it’s worked into the flour, creating small pockets that result in a flaky, tender crust. Ice-cold water helps bring the dough together without melting the butter.
• Chill the dough: Let the pâte brisée rest in the fridge for at least 20–30 minutes before rolling it out. If it feels too firm straight from the fridge, let it sit at room temperature for 5–10 minutes until it softens slightly and becomes easier to handle.
• Don’t worry about cracks: If the dough cracks when folding it over the filling, simply dampen your fingers with a little lukewarm water and gently press the cracks together to seal them. Rustic is part of the charm of a galette.
• Leave enough border: When adding the filling, leave about a 2-inch (5 cm) border around the edges. This makes it easier to fold the dough over the fruit.
• Keep it as flat as possible: Arrange the strawberries in a single, even layer so they bake uniformly.
• Make it nut-free: If you’d like a nut-free version, swap the almond flour for all-purpose flour or rolled oats. Both options will still help absorb excess juices while baking.

Galette FAQs:

Can you make galette dough ahead of time?

Yes! The dough can be made up to 2 days in advance and kept refrigerated. You can also freeze it for up to 1 month.

Why is my strawberry galette watery?

This usually happens if the fruit is layered too thick. Keep the fruit in a single layer for best results.

Can I use frozen strawberries?

Potentially yes, but thaw and drain them well first to avoid excess moisture.

This Strawberry Basil Galette is everything I love about French home baking: simple ingredients, seasonal fruit, and a rustic finish that never tries too hard.

If you enjoy rustic French baking, you might also love:

• Classic French Strawberry Tart
• French Plum Tart (Tarte aux prunes)
• Alsatian Blueberry Tart 
• Blueberry Peach Galette 
• Classic Apple Tart Tatin 
• Normandy Apple Tart 
• Classic French Fruit Tart 
• Apricot Frangipane Tart 
• Peach Crème Fraiche Streusel Tart
• Blueberry Bundt Cake (Tourte aux Myrtilles)
• Gâteau Basque (Basque Cake with pastry cream)

Strawberry Basil Galette

Print Recipe

Serves: 8 Prep Time: 1 Hour Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the "Pâte Brisée"crust:
1 1/2 cups (188g) all-purpose flour
1/4 teaspoon salt
¾ cup (170g) cold unsalted butter, cut into small cubes
¼ cup to 1/3 cup (50ml to 78ml) ice-cold water

For the base:
½ cup almond meal
A handful (7-8 leaves) of fresh basil, chiffonade

For the filling:
4 cups fresh strawberries, cut into large slices. (about 1 ½ lb)
¼ cup sugar

1 egg yolk + 1 tablespoon of milk

Instructions

1. Make the dough. In a large bowl, whisk together the flour and salt. Add the cold cubed butter and work it into the flour using your fingertips (or a pastry cutter) until the mixture resembles coarse crumbs with small bits of butter still visible.
   Gradually add the ice-cold water, one tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap, and refrigerate for at least 20–30 minutes.
2. Prepare the filling. In a bowl, gently toss the strawberries with sugar. Set aside.
   In a small bowl, mix together with your fingers the ground almond with chopped basil, so it’s well combined.
3. Roll out the dough. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer it onto a parchment-lined baking sheet. If the dough feels too firm, let it sit for 5–10 minutes until it softens slightly; it will be much easier to roll. Pre-heat your oven to 400°F (200°C).
4. Assemble the Galette.  Sprinkle the basil and ground almonds over the center of the dough, leaving about a 2-inch border.
   Arrange the strawberry mixture in a single, even layer over the almonds. Fold the edges of the dough over the fruit, pleating as you go. Don’t worry if the dough cracks slightly: just dip your fingers in a bit of water and gently smooth it back together.
5. Bake. In a small bowl, whisk together with the egg yolk and milk, and brush the edges of the galette.
   Bake at 400°F (200°C) for 35–40 minutes, until the crust is golden and the fruit is bubbling.
   Let cool completely before slicing and serving.

The post Strawberry Basil Galette (Easy French Galette Recipe) appeared first on Pardon Your French.

This is a delicious hand-held treat to be served for dessert or packed up to enjoy at a sunny picnic.  

Strawberries at my local market this month in Southern Brittany.

Spring in Brittany is celebrated for many reasons – with one of the top ones being the arrival of fresh, local strawberries!

Strawberry season is massive here, and you’ll often find many several meter long queues of people waiting to get their hands on a basket of these ruby red jewels.

I am of course very fond of strawberries and make it a point to enjoy this fleeting season as much as possible, by enjoying fresh, cooked and baked strawberries. Whenever I yearn for an elegant dessert, my go-to is the Classic French Strawberry Tart – it never disappoints. But for when I just want a quick and convenient treat, these oats bars are absolute winners.

Strawberry Oat Bars 

These strawberry oat bars are such a fun and delicious treat to make. The buttery crumble is made with a good amount of oats, which makes it perfectly crumbly. It is used as both the base and the topping of these bars, and is whipped up in just a few minutes.

For the filling, I make a quick strawberry “preserve” with fresh strawberries, sugar and cornstarch. Making the strawberry filling from scratch (vs. store-bought preserves or jam) really makes a difference here. This filling is a juicy, slightly tangy, less sweet and plenty more vibrant option than store-bought alternatives. It allows the strawberry flavors to shine beautifully. 

Ingredients you’ll need for these Strawberry Oat Bars

1. Flour. All-purpose flour is the way to go here.
2. A pinch of salt. To enhance the flavors. 
3. Oats. You can opt for quick or regular oats.
4. Sugar. I love to make this recipe with cane sugar, but brown sugar (light or dark) works great too.
5. Ginger powder. A pinch of ginger powder pairs very nicely with the buttery crumb and the tang of the strawberry filling.
6. Baking powder. One teaspoon of baking powder adds a little lift to the crumb.
7. Unsalted butter. I almost always prefer to use unsalted butter when baking to control the amount of salt in the recipe. The butter needs to be very cold and cubed. I like to cube the butter and pop it back into the fridge for about 30 minutes before using it, to ensure it is properly cold.
8. For the filling: strawberries, cornstarch and sugar. For these bars, we will make a quick strawberry filling over the stovetop made with strawberries, sugar and cornstarch. The mix boils for just a few minutes to become a liquid and then thickens just lightly. Don’t worry if you find the filling is too liquid when you pour it atop the bottom crust, it will cook more as it bakes and thickens significantly as it cools. Once completely cooled, the bars are cut in clean slices, and the filling won’t ooze out.

Frequently Asked Questions

Can I substitute your strawberry filling with already-made strawberry jam?

If strawberries aren’t in season, yes you can use strawberry jam for the filling. Although note the bars will be significantly sweeter.

If strawberries are in season, I highly recommend you take the extra 10 minutes to make this homemade filling. It is less sweet and sticky than jam, and allows the taste of the in-season strawberries shine more.

How long do these squares keep?

If you have any leftovers, pack the squares into an airtight container on the counter. They keep very well for up to 3 days.

Audrey’s Tips:

• This recipe is best made in a 9×9-in (22,8cm x22,8cm) baking dish.
• To guarantee the crumble top and base are crisp and chunky, I use very cold cubed butter (vs. melted butter). To blend the butter with the dry ingredients I like to use my hands to mix until just incorporated with pea-size bits of butter still visible. You can also opt for a pastry cutter or food processor.
• A good quality butter will go a long way: opt for a European butter with a higher fat content.
• Even though these oat bars are delicious to day of, I think they’re actually better the next day as the flavors blend and the two textures (crumble and filling) “merge” even better. 

I hope you’ll love this Strawberry Oat Bars as much as I do! If you have any questions, please leave a comment. 

More strawberry recipes you may like: 

• Classic French Strawberry Tart (Tarte Aux Fraises)
• Strawberry Flaugnarde 
• Strawberry Rhubarb Galette 
• Fresh Strawberry Moelleux Cake 
• Strawberry Charlotte Cake
• Strawberry Rhubarb Crisp 
• Strawberry Jam
• Classic French Fruit Tart (Tarte aux fruits frais)

Strawberry Oat Bars

Print Recipe

Serves: 9 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 6 voted )

Ingredients

For the filling:
10 ounces (300g) strawberries, hulled and sliced
1 tbsp (15g) cornstarch
¼ cup (50g) sugar
For the crust:
1 ½ cups (187.5g) all-purpose flour
1 ½ cups (135g) oats
⅔ cup (142g) cane sugar
½ tsp salt
¼ tsp ginger powder
1 tsp baking powder
1 ¾ sticks (200g) unsalted butter, cold and cubed

Instructions

Step 1 - Start by making the filling. In a medium saucepan, combine the strawberries, the cornstarch and sugar over medium heat. Bring to a boil and let boil for 5-7 minutes, stirring occasionally, until the consistency thickens and gets syrupy. Turn off the heat and reserve.

Preheat your oven to 350°F (180°C) with a rack in the middle. Line a 9x9in (22.8cm x22.8cm) baking dish with parchment paper.

Step 2 - In a large mixing bowl, mix together the flour, oats, cane sugar, salt, ginger powder and baking powder. Add the cubed butter and mix with your fingertips until you get a (very slightly moist) coarse crumb.

Step 3 - Sprinkle half of the crumbs into the prepared lined pan, and pat lightly with the palm of your hand to pack lightly. Pour the strawberry mixture over, making sure it covers the whole surface. Sprinkle the other half of the crumb mixture over the top.

Bake for 40 minutes, until golden on top. Remove from oven and let cool onto a cooling rack. When completely cool, remove carefully from the pan, unpeel parchment paper from the sides and cut into squares.

The post Strawberry Oat Bars (Carrés aux fraises) appeared first on Pardon Your French.

A lower-sugar, no pectin added strawberry jam

This Strawberry Jam recipe requires only 3 ingredients: strawberries, lemon juice, and sugar– with no pectin added. You only need to cook the berries for as little time as they require to release their natural pectin and thicken. The sugar also helps to build thickness and acts as a natural preserving agent.

Different varieties of strawberries (including Gariguettes and Maras des Bois) at the market in my hometown, in Brittany, France.

Traditionally, jams account for an equal amount of fruit and sugar. But I found that cutting the sugar by almost half still makes for enough thickness. You could up the amount of sugar if you desire a thicker jam. However, I don’t recommend using less sugar or the jam will be too runny. 

Compared to store-bought jams or other berry jams, this jam is slightly less sticky as there is no pectin nor thickening agents added, and far less sweet as well. This makes for an easily spreadable jam, with a taste that allows the fruit to shine.  

Strawberries are plentiful in Brittany, from early Spring and all throughout Summer.

I have been making this strawberry jam recipe every Spring, for years now. Whether living in Niagara, Ontario or in Brittany, I have always been lucky to be in a place where local strawberries are plentiful in early Summer. So here are a few tips I learned along the years, to perfect this recipe (although you can definitely apply those tips for making any other fruit jams really).

My tips for making jam:

• Choose fruits on the riper side, but not soft. Making jam and marmalade is a great way to use up fruits that are slightly over-ripe. Know that the riper the fruit, the sweeter the jam will taste. However, they shouldn’t be soft, or they will taste off.
• Adjust sugar, to a point. With 2 ½ (500g) of sugar, I know it can be tempting to lower the amount of sugar in this recipe. But if you do so, you won’t be able to cook the jam to the desired thickness. The sugar acts as a preserving agent and a thickener. With not enough sugar, you will end up with a jam that is runny, and hence not easy to spread. You can up the amount of sugar to as much as 900g, to have equal parts of fruit and sugar. The jam will be sweeter and thicker too – for a texture closer to store-bought jams.
• Don’t walk away. When making jam, you should watch the look and temperature closely, rather than the time. The strawberries need to cook only until they release pectin and start to thicken – not a minute more. If you let the pot simmer for too long, the sugar will start to caramelize and become too overpowering in taste. So, the shortest cooking time possible will give the best strawberry flavor.
• Use a candy thermometer. This will make this recipe easier, especially if you’re a first time jam maker. We need to reach 223°F (106°C) and you’ll know for certain that the jam is ready. But if you don’t have one, don’t worry: you can use the plate test (see note below).  
• Small batch is best. Because a short cooking time will you the give best flavor, making jam in small batches is always best. I would say this recipe, using 2lbs (900g) of strawberries is great for one batch. If using more fruit, divide it in several batches.

To test for jelling

If you do not have a candy thermometer – place two or three small plates in your freezer before you start. When chilled, take the plate out of the freezer and drop a little spoonful of the cooked jam on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. You can run a finger through the jam. If it doesn’t run back together, it’s ready. If it still looks too runny, keep the mixture at a simmer and try again later. Have 2 or 3 small plates or saucers ready in the freezer for several tests as you cook the jam to your desired thickness.

For jarring

For jarring, you can simply pour the jam into 3 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks. Once the jam is jarred, it is best to wait at least 1 day before enjoying. This allows for the flavors to develop further and the texture to set entirely.

If you wish to keep the jam for longer, use a can-sealed method: I recommend this article which covers it all. 

I hope you’ll love this Strawberry Jam recipe as much as I do! If you have any questions, please leave a comment. 

More strawberry recipes you may like: 

• Classic French Strawberry Tart (Tarte Aux Fraises)
• Strawberry Flaugnarde 
• Strawberry Rhubarb Galette 
• Fresh Strawberry Moelleux Cake 
• Strawberry Charlotte Cake
• Strawberry Rhubarb Crisp 

Strawberry Jam

Print Recipe

Serves: Makes 3 x 8oz jars Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

2 lbs (900g) strawberries, ripe
2 ½ cups (500g) sugar
1 lemon, juiced (ideally organic)

Instructions

Step 1 – Wash, hull and chop the strawberries in half.

Step 2 – Add them to a large saucepan or pot and add the sugar. Stir to combine, until the sugar coats all the strawberries. Turn the heat to medium and bring to a simmer. Add the lemon juice. Let simmer for about 15 minutes, stirring occasionally, until a candy thermometer reads exactly 223°F (106°C). If some foam rises up the surface when boiling, skim it away with a large spoon.

If you do not have a candy thermometer – place two or three small plates or saucers in your freezer. When chilled, take a plate out of the freezer and drop a little spoonful of jam on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. If it still looks too runny, keep the mixture at a simmer and try again later. In the pot, the jam should have the consistency of syrup; it will thicken significantly as it cools. 

Step 3 – When ready, remove the jam from the heat and let cool to room temperature before pouring into jars or airtight containers.

The jam can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.

The post Strawberry Jam appeared first on Pardon Your French.

Cooking notes: 

• I love how this Strawberry Moelleux cake can be thrown together in a pinch and it doesn’t need to look perfect. This makes it a great recipe for Summer, when you don’t necessarily want to spend a lot of time in the kitchen and would rather be outside. 
• The strawberries can be replaced with other Summer fruits such as blueberries, cherries, plums, peaches, nectarines and apricots. Raspberries and blackberries may however be too delicate and will likely break apart when folded into the thick/dense batter. 
• Make sure the butter is unsalted and at room temperature. It should be soft to be mixed into the batter easily. 

I hope you’ll enjoy this Fresh Strawberry Moelleux Cake as much as I do! If you have any questions, please leave a comment. 

You may also like: 

• Classic French Strawberry Tart (Tarte aux Fraises)
• Strawberry Rhubarb Crisp 
• Strawberry Flaugnarde
• Strawberry Rhubarb Galette
• Plum Moelleux Cake

Fresh Strawberry Moelleux Cake

Print Recipe

Serves: 8-10 Prep Time: 15 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 6 voted )

Ingredients

300g fresh strawberries, hulled and cut in half
3/4 cup (150g) white sugar
¼ cup (50g) brown sugar + 1 tbsp (for sprinkling)
1 ¾ cup (220g) all purpose flour
½ tsp salt
2 tsp (8g) baking powder
1 cup (2 sticks/225g) unsalted butter, cubed & at room temp.
4 large eggs, at room temperature

Instructions

Pre-heat your oven to 180°C/350°F with a rack in the middle. Line up a 8” (20.3cm) or 9” (22.9cm) circular cake pan with parchment paper at the bottom and grease the sides. 

Step 1 - In a large bowl, whisk together the two sugars, flour, salt and baking powder. Add the cubed butter with a spatula and mix until just incorporated. Add the 4 eggs and mix until just incorporated.

Step 2 - Gently fold ½ of the strawberries into the batter and transfer into the cake pan. Smooth out the top with the back of a spoon or an offset spatula. Place the rest of the halved strawberries onto the cake, cut-side down and in a circular pattern. You do not need to press on the strawberries – the batter will expand enough to "grab them". Sprinkle a tablespoon of sugar over top. 

Step 3 - Bake for 50-55 minutes or until a knife inserted in the middle comes out clean.

Transfer onto a cooling rack and wait 20-25 minutes before removing the cake from the pan. Enjoy warm or cooled.

The post Fresh Strawberry Moelleux Cake appeared first on Pardon Your French.

The ideal crust for a Galette: a “Pâte Brisée”.

For making a galette, or a “Tarte Rustique” as we call it in France, I find a Pâte Brisée is the best candidate. A “Pâte Brisée” is the French version of a standard pie crust, made with a generous amount of butter. In comparison to a “Pâte Sucrée” (traditionally used for a French Lemon Tart) or a “Pâte Sablée” (traditionally used for a French Frangipane Apricot Tart), a Pâte Brisée is made with only flour, butter and water – no sugar and no eggs. You can use a Pâte Brisée for both sweet and savory pies, tarts, or galettes. 

Because the flour and butter are mixed with water (water encouraging the gluten development in the flour), a “Pâte Brisée is sturdier and less sandy – which is what you want to shape galettes easily, and to avoid having the edges crumble when you fold them over the fruits. That said, it is essential not to overmix the dough or your crust will end up too tough once baked. Stop mixing when the dough just comes together.  

To sum it up, I love to use a Pâte Brisée for making galettes, as it is deliciously buttery yet easy to work with and very forgiving. The crust is quickly chilled for 20 minutes (for the butter to chill). It is then rolled out and filled with fresh fruits, before the edges are folded over in a free form manner.

The Strawberry-Rhubarb filling

There is a fleeting window in late Spring, when the first strawberries emerge and rhubarb is still lingering around – and they make for the perfect combo. The tanginess of rhubarb marries perfectly with the sweetness of ripe strawberries. This combo also creates a vibrant pink color that makes any dessert look pretty.

Choose crisp, vibrant-colored rhubarb stalks and ripe strawberries. You then add a splash of vanilla extract, sugar and cornstarch to create a deliciously sweet and jammy filling that contrasts well against the crisp buttery crust.

Cooking notes (part 1): 

• It is essential to use cold butter and ice cold water to make the dough. Cold butter – not room temperature – will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensure little bits of butter are still present in the dough once rolled out, which makes for a most tender baked Pâte Brisée. 
• The Pâte Brisée needs to chilled at least 20-30 minutes before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes so it warms slightly, to become easier to roll out.
• If the edges of the dough crack a bit when you fold them over the fruit, don’t fret. You can simply wet your fingers under lukewarm water and “rub” the cracks to bind the dough back together. 
• Make sure you rinse the strawberries and rhubarb thoroughly under cold water and pat them dry delicately before you start.

Cooking notes (part 2): 

• It could be tempting to reduce the amount of sugar used for the fruit filling. However, I do not recommend doing so, as the rhubarb will remain too tangy. With less sugar, you also won’t get a nice jammy consistency. The sugar is essential to cut through the tanginess of the rhubarb and ensure your filling won’t be too runny.
• Likewise, do not be tempted to add more strawberries, or you will end up with a mushy/liquidy fruit filling. I find the ratio of 12 oz rhubarb with 10 oz of strawberries to be just right.
• When placing the filling in the middle of the crust, make sure you leave a 2-inch border all around. This way you will be able to easily fold the edges over the filling later. Likewise, scatter the strawberries and rhubarb in one single even layer, so they bake evenly too. 
• For a nut-free version of this Strawberry Rhubarb Galette, you can replace the ground almond with all-purpose flour or rolled oats.

I hope you’ll love this Strawberry Rhubarb Galette as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like: 

• Strawberry Rhubarb Crisp 
• Classic French Strawberry Tart (Tarte aux Fraises) 
• Strawberry Flaugnarde
• Classic French Cherry Clafoutis
• Raspberry Pistachio Tart 

Strawberry Rhubarb Galette

Print Recipe

Serves: 8 people Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 8 voted )

Ingredients

For the Pâte Brisée :
1 1/2 cups (188g) all-purpose flour
¾ cup (170g) cold unsalted butter, cut into small cubes
1/4 teaspoon salt
¼ cup to 1/3 cup (50ml to 78ml) ice water

Filling base:
4 tbsp (24g) ground almonds

Filling:
2 3/4 cups (340g/12oz) rhubarb, cut into ¾" pieces
2 cups (300g/10 oz) strawberries, hulled & thickly sliced
2 tbsp (15g) cornstarch
1/3 cup (65g) sugar
1 tsp vanilla extract
1 egg yolk + 1 tbsp (15ml) milk, for brushing
Optional: 2 tbsp Strawberry jam

Instructions

Make sure you read my cooking notes (above) before you start.

Step 1 – Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball (about 1/4 cup of water); do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in a plastic wrap and chill for about 20 minutes.

Pre-heat the oven to 400ºF (205ºC) with a rack in the middle. Line a large baking sheet with parchment paper.

Step 2 – 20 minutes later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inch (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the parchment lined baking sheet. Spread the ground almond onto the dough, leaving a 2 inch (5cm) border around the edge. This mix will absorb the juice of the fruits when baking and prevent the crust from getting soggy. 

Step 3 - In large bowl, combine the rhubarb (cut), strawberries (sliced), cornstarch, sugar and vanilla extract. Toss together gently until evenly coated and the sugar and cornstarch are “wet”.

Step 4 – Arrange the strawberry rhubarb mix on top of the dough, still leaving a 2 inch (5cm) border around the edges. Fold the edges of the dough up over the fruits to create a 1 ½ (3.8cm) inch border. Whisk egg yolk and milk in a small bowl and brush this egg wash onto the folded border.

Bake for 35-45 minutes, until the edges look dry and golden.

Optional: Warm up some strawberries in a microwave for 15 or so seconds and pass it through a fine mesh strainer if needed (to discard of fruit chunks). Gently brush the jam over the fruits for a glistening finish.

Let the galette cool for 30 minutes before transferring it onto a cooling rack. Enjoy warm or chilled.

The Pâte Brisée recipe is based on Jacques Pépin’s Plum Galette recipe.

The post Strawberry Rhubarb Galette appeared first on Pardon Your French.

Flaugnarde: A staple for your French baking repertoire

If you’ve never heard of Flaugnarde before, you may think it sounds and looks like a Clafoutis… and you’d be right! “Clafoutis” is in fact the name given to this dessert when made with cherries, while “Flaugnarde” (also spelled “Flognarde”) is the name given when it’s made with other fruits – such as strawberries.

Probably because it is so quick and simple to make, this custardy baked flan nestled with fruits is a staple among French home cooks in the Spring and in the Summer. It is ideal to make do with the abundance of fruits during warmer days and makes for a refreshing yet comforting dessert. 

This Strawberry Flaugnarde is a definite favorite of mine during Spring when strawberries are at their ripest. Once you master the basic Flaugnarde recipe, you can start playing around with substituting the strawberries with other seasonal fruits as months pass by. Raspberries, blueberries, and cherries (of course) are lovely too. In late summer, stone fruits such as apricots, peaches, or plums work great, pitted and cut in wedges. In the fall, try this recipe using apples or pears, peeled and cubed.

Choosing the baking vessel

Like most French flans, a Flaugnarde can be baked in most oven-proof shallow dishes, be it a pie dish, a casserole dish, or a cast-iron skillet. Just be sure that the edges go up at least 1 1/2 inches high.

A skillet will give you slightly browner, firmer, and crisper edges, since it retains more heat. You’ll likely be able to slice the Flaugnarde with a knife, just like cake, and eat it with your hands. 

A classic pie or casserole dish (ceramic or pyrex), meanwhile, will result in a more tender Flaugnarde, with an almost custardy center and a satisfyingly chewy rim. You’ll need spoons for eating.  

Cooking notes: 

• Take your eggs out of the fridge 1 hour before preparing, so they warm up to room temperature.
• Make sure you use 2% or whole milk (no skimmed or fat-free). 
• This is a simple batter recipe, easily done by hand with a whisk. Although, if the batter ends up being lumpy, you can simply pass it though a fine mesh strainer to get rid of any lumps. You should have a smooth batter with a heavy cream consistency.
• Fresh seasonal strawberries are best, but to make this recipe accessible year-round, you can also opt for frozen strawberries. Make sure you fully thaw them, then drain them very well and pat them dry with paper towels to remove as much extra moisture as possible.
• Measure the strawberries once they are halved. For 300g, you should get about 2 cups; although a little less or a little more is fine. 

I hope you enjoy this Strawberry Flaugnarde as much as I do! Any questions, don’t hesitate to leave a comment. 

You may also like: 

• Classic French Strawberry Tart (Tarte aux Fraises) 
• Classic French Cherry Clafoutis
• Raspberry Pistachio Tart 
• Apricot Almond Flan (Flaugnarde)
• Classic French Tarte Tatin 

Strawberry Flaugnarde

Print Recipe

Serves: 6-8 people Prep Time: 15 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 14 voted )

Ingredients

1 tbsp butter
1 1/4 cup (312.5ml) milk (2% or whole)
2/3 cup (132g) granulated sugar
3 large eggs, at room temperature
1/2 tsp kosher salt
1 tbsp (15ml) vanilla extract
1/2 cup (62.5g) all-purpose flour
2 cups (300g) ripe strawberries, hulled and halved

Powdered sugar, for serving 

Instructions

Make sure you read the cooking notes before you start.

Preheat your oven to 350°F/180°C with a rack in the middle. Generously butter a 8-9 inch (20.5-23cm) circular/oval baking dish or skillet.

Step 1 - In a large mixing bowl, whisk together the milk, sugar, eggs and vanilla extract. Add the flour and salt, in small additions. and whisk until smooth. You should have a smooth batter with the consistency of heavy cream. If the batter ends up being lumpy, you can simply pass it though a fine mesh strainer to get rid of any lumps.

Step 2 -Place the halved strawberries at the bottom of the prepared dish and pour batter over top.

Bake for 1 hour. The Flaugnarde is done when puffed and brown on the edges. The center should still be slightly wobbly.  

Transfer to a cooling rack. The Flaugnarde will deflate as it cools. 

Serve warm or cool, dusted with powdered sugar. You can cut it into slices, just like a cake, or simply enjoy it by the spoonful.

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A no pectin added jam recipe

This Strawberry Banana Jam recipe requires only 5 ingredients: strawberries, bananas, lemon juice, vanilla and sugar– with no pectin added. You only need to cook the fruits for as little time as they require to release their natural pectin and thickness. This is a very simple recipe that leans on strawberries for sweetness and tang, and the combo of banana and vanilla to mellow out flavors. 

Compared to store-bought jams or other berry jams, this jam is slightly less sticky as there is no pectin nor thickening agents added. It has a smoother texture due to the banana, which turns utterly soft once cooked and doesn’t thicken like berries or citrus would. This makes for an easily spreadable jam, and with a taste and texture that will delight kids as well.  

Enjoy it spread on toasts of Pain de Mie or Overnight No-Knead Bread, on crêpes or freshly made croissants! 

Cooking notes: 

• Making jam and marmalade is a great way to use up fruits that are slightly over-ripe. So for the strawberries, you can opt for fresh ones or some that are slightly overipe (but not too mushy). For the bananas, choose them firm or soft with few blemish spots. They shouldn’t be brown though – keep those for making banana bread: here is one of my favorite recipes. Know that the riper the fruit, the sweeter the jam will taste.
• Do not throw away the banana peels! Rinse them thoroughly and you could even make a Banana peel cake. 
• Do not throw the strawberry tops! You can make a strawberry top-infused water.
• With 1 1/2 cup (300g) of sugar, I know it can be tempting to lower the amount of sugar in this recipe. But if you do so, you won’t be able to cook the jam to the desired thickness. The sugar acts as a thickener. With not enough sugar, you will end up with a jam that is runny, and hence not spreadable. Using a Candy Thermometer will make this recipe easier, especially if you’re a first time jam maker. We need to reach 223°F (106°C) and you’ll know for certain that the jam is ready. But if you don’t have one, don’t worry: you can use the plate test (see details in the recipe). 
• Watch the temperature of the jam closely, the strawberries need to cook only until they release pectin and start to thicken – not a minute more. If you let the pot simmer for too long, the sugar will start to caramelize and this will become too overpowering in taste. 
• For jarring, you can simply pour the jam into 3 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks. Once the jam is jarred, it is best to wait at least 1 day before enjoying. This allows for the flavors to develop further and the texture to set entirely. If you wish to keep the jam for longer, use a can-sealed method (this article covers it all).

I hope you enjoy this Strawberry Banana Jam recipe as much as I do! Any questions, don’t hesitate to leave a comment.  

You may also like:

• Strawberry Rhubarb Crisp 
• Classic French Strawberry Tart 
• Honey Lemon Marmalade 
• Blood Orange Vanilla Marmalade

Strawberry Banana Jam

Print Recipe

Serves: 3 x 8oz jars Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 8 voted )

Ingredients

450g strawberries, washed and hulled
350g bananas (3 medium bananas), peeled
1 ½ cup (300g) sugar
2 tbsp (30ml) lemon juice
1 tsp vanilla extract (or ½ vanilla bean, inside scraped).

Instructions

Make sure you read the cooking notes before you start.

Step 1 – Chop the strawberries and banana roughly. Chop them very finely for a smooth jam or leave bigger pieces for a chunky jam. 

Step 2 – Place the strawberries, bananas, sugar, lemon juice and vanilla in a saucepan over medium heat. Stir to combine and bring to a simmer - this should take 10 to 15 minutes (no lid). Let simmer for 6 minutes, stirring occasionally with a whisk, until a candy thermometer reads exactly 223°F (106°C). You can use the whisk to mash some of the fruit while stirring.

If you do not have a candy thermometer – place a small plate in your freezer. When chilled, take the plate out of the freezer and drop a little spoonful of jam on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. If it still looks too liquidy, keep the mixture at a simmer and try again later.

Step 4 – Remove from heat and let cool to room temperature before pouring into jars or airtight containers. The jam can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Strawberry Banana Jam appeared first on Pardon Your French.

A Crisp or a crumble – do you know the difference? 

I actually pondered first about what to call this recipe. A crisp or a crumble? In France, I grew up preparing and eating “crumbles” – and that was the only name I ever knew. I have always loved the combination of soft fruit filling against the crunch of the topping. This dessert is very popular in France, and I remember making it very often during my University years as it’s simple, affordable and always pleases your company.

When moving to Canada, I started to hear about “crisps” and “crumbles”, and assumed these were basically two different words for the same dessert. But as I did more research I learned that “crumble” designates a dessert made of fruit filling topped with a crumble of flour, sugar and butter. While a “crisp” is topped with a crumble of flour, sugar, butter and oats.

So, if like me you didn’t know the difference, now you know!

The Recipe

This Strawberry Rhubarb Crisp is one of the simplest recipes that came out of my kitchen in a while. I love how it’s quick to make, simple and doesn’t need to look perfect. I’d even say the more rustic it looks, the better!

The filling is a great way to marry rhubarb and strawberries, which are two star produces of Spring and early Summer. Choose crisp, vibrant-colored rhubarb stalks and ripe strawberries. For the topping, the use of oats, walnuts and plenty of butter guarantees a crisp topping to create a scrumptious contrast with the tender, juicy filling.

Cooking notes:

• Make sure you rinse the strawberries and rhubarb thoroughly under cold water and pat them dry delicately before you start.
• The rhubarb needs to sit for at least 15 minutes in sugar before combining it with the strawberries. This initial step is essential – do not skip it! It will cut some of the tartness of the rhubarb and it will also allow the rhubarb to render some juices, to avoid having a liquidy fruit filling once cooked.
• Likewise, do not get tempted to add more strawberries, or you will end up with a mushy/liquidy fruit filling.
• I often use the oats that I have on hand, which are instant oats or rolled oats – and I think they both work great here. However, avoid steel cut oats.
• I love walnuts in this crisp topping. The taste and texture pairs perfectly with the strawberry rhubarb filling. Pecans would work perfectly too (1/4 cup)

I hope you enjoy this Strawberry Rhubarb Crisp as much as I do!
Any questions, don’t hesitate to leave a comment. 

You may also like:

• Raspberry Jam Swiss Roll
• Raspberry Jam-Filled Sable Sandwiches
• Spiced Berry Jalousie Tart
• Lemon Poppy Seed French Yogurt Loaf

Strawberry Rhubarb Crisp

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 7 voted )

Ingredients

For the filling:

1lb (0.45kg) rhubarb, sliced in ½ inch thick pieces (ends removed, no leaves)
1lb (0.45kg) strawberries, hulled and quartered
½ cup (100g) white sugar
2 tbsp (15g) all-purpose flour
1 tsp vanilla extract

For the crisp topping:
¾ cup (95g)  all-purpose flour
¼ (50g) brown sugar
¼ (50g) white sugar
¼ tsp salt
½ tsp cinnamon powder
¼ tsp fresh grated nutmeg
¾ cup (75g) oats (rolled or instant)
6 tbsp (85g) unsalted butter, cold and cubed
¼ cup chopped walnuts (or pecans)

Instructions

Make sure you read the cooking notes before you start.

Pre-heat your oven to 350F (180C)

For the filling:

Combine the rhubarb slices with ¼ cup (50g) sugar in a bowl. Set aside for 15 minutes, so the rhubarb renders some juice.

In the meantime, in another bowl, combine the strawberries, ¼ cup (50g) sugar, flour and vanilla extract. Transfer the rhubarb into the bowl of strawberries, using a slotted spoon so all the juice remains in the bowl.  Carefully toss everything until evenly coated. Transfer the fruit mixture to an ungreased 2-quart baking dish.

For the crisp topping:

In a large bowl, combine the flour, brown sugar, white sugar, salt, cinnamon, nutmeg and oats. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible. Add the chopped walnuts and toss to combine.

Sprinkle the topping evenly atop the fruit mixture. Do not pack it down.

Bake for 45 minutes, until the topping is golden and the mixture is bubbly.

Let cool for at least 15 minutes before serving.  

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Strawberry Rhubarb Crisp appeared first on Pardon Your French.

I love them so much so, that this time I decided to upgrade my recipe to a big pie dish and nestled into it the first fresh Ontario strawberries of the season. Instead of cute individual bite-size cakes, you get a Giant Almond Strawberry Financier that makes for a perfect Spring dessert to be served when hosting or to be shared for a tea-time treat.

Because it is pie-sized (not bite-sized), this Giant Strawberry almond Financier is chewier in the middle but still has a satisfying crackly shell. I added sprinkles of slivered almonds on top as well, for extra crunch.   

With a deep almond flavour, a chewy bite and a crisp outside, this big Financier cake is the perfect vessel for juicy strawberries.

How to make brown-butter (beurre-noisette)

1. In a small sauce-pan, melt your butter over medium-low heat, whisking frequently. Once all melted, the butter will start to simmer and foam.
2. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas.
3. Remove from the heat and pour the butter into a cold bowl to stop the cooking process. Set aside and cool to room temperature.

Be careful, it’s easy to go from brown-butter to burnt-butter. If you think you’ve over-cooked or burnt the butter, do not overthink it. Dump it and start again. Burnt butter is terrible for your health.

Cooking notes:

• Although not compulsory, I recommend using a spring form cake pan or pie dish (9-inch) for this recipe. Because the center of the financier is rather moist, it will make the unmolding of the cake easier. 
• For the ground almonds, you can either buy them in store (either a package – such as Bobs Red Mill Almond Flour- of it or in bulk) or make your own. I made my own for this cake: I weight the right amount of whole toasted almonds and ground them in a Vitamix. to a semi-fine grind.
• When whipping the egg whites, make sure you reach a stiff peak. The egg whites then get folded into the dry ingredients and will lose some height. But you should still end up with a thick batter (that holds it shape). You can then use a spatula to spread it evenly into the pan/dish. 
• This recipe works perfectly with strawberries, but you can switch for blueberries or raspberries if you wish. Just do not overcrowd the cake batter with berries, as the fruits release some moisture when baking – you don’t want to end up with a soggy cake.
• You can omit the slivered almonds if you wish or replace them with pistachios (unsalted, chopped).

Giant Strawberry Almond Financier

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 9 voted )

Ingredients

1/2 cup + 1/2 tbsp (125g) unsalted butter (made into “beurre-noisette” – see cooking note)
3/4 cup + 1 tbsp (80g) Ground Almonds
1 cup (125g) Icing Sugar
1/3 cup + 1 tbsp (50g) all-purpose flour
1 tsp baking powder
½ tsp salt
3 egg whites
¼ tsp almond extract
6-8 fresh strawberries (not too ripe, not too firm), stemmed and cut in half
¼ cup slivered almonds
Optional: 2 tbsp (40g) Strawberry jam

Instructions

Pre-heat your oven to 340F (170C) with a rack in the middle. Grease a 9-inch (23cm) cake pan (ideally, spring-form pan) with butter and dust with flour. Tap to remove the excess flour. 

Make the beurre-noisette (see cooking note) and set aside to let it cool to room temperature.

In a large mixing bowl, combine the ground almonds, icing sugar, flour, baking powder and salt.

In a separate bowl, beat the egg whites to a stiff peak.

Sprinkle 1/3 of the dry ingredients over the egg whites and fold in gently with a spatula. When barely combined, sprinkle another third of the dry ingredients and fold again. Repeat with the last third of the dry ingredients. When combined, fold in the almond extract and the beurre-noisette. Stop folding when just combined.

Carefully transfer the batter to the cake pan and gently smooth out the top with the spatula.

Place the strawberry halves (cut-side down) evenly on the cake batter. Just barely push on the strawberries to keep them in place (not too much, they will sink in the batter when baking).

Sprinkle the slivered almonds evenly onto the cake.

Bake for 30 minutes, until golden. Transfer to a cooling rack.

Optional: Brush strawberry jam on the strawberries for a glossy shine.

Let cool 15 minutes before removing the financier from the pan. 

If you try this Giant Strawberry Almond Financier recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

Shop for this recipe (click the photos): 

Circular 9-inch cake pan

Bob’s Red Mill Almond Flour

The post Giant Strawberry Almond Financier appeared first on Pardon Your French.

The Rice Pudding

I have already shared two of my favourite “riz au lait” recipes here on this blog – one that is slow-simmered and one that is slow-baked. Both recipes hail from Normandy, so they obviously use cow’s milk (a cherished ingredient in that region). But a few days ago, I decided to try a slow-simmered version that is made not with cow’s milk (sorry, Normandy) but goat milk! It turned out incredibly delicious, and I immediately knew I had to share this new version on the blog.

Goat milk has a naturally stronger taste than cow’s milk (more of a “from the barn” taste), but I was surprised of how subtle it shows in this rice pudding. It is just sharp enough, but not overwhelming (nothing like pungent goat’s cheese, if you’re wondering).

The texture of this goat milk rice pudding is everything a Normandy-style rice pudding should be… creamy, milky and so comforting. The use of goat milk brings such a lovely tartness, and I couldn’t resist topping it off with a seasonal strawberry Brunoise and a spoonful of honey (goat milk and honey:  this pairing is a no brainer, right?).

The Strawberry Brunoise

If you are not familiar with the term “brunoise”, do not fret! As per often in French, it is just a fancy cooking word that is actually very, very simple to achieve.

“Brunoise” refers to a culinary knife cut, in which the ingredient (traditionally a vegetable or fruit) is first julienned (cut in thin sticks) and then diced into cubes of 3 mm or less (1/8-inch), by American standards. In France, a brunoise cut is smaller and each dice should be no more than 1 to 2 mm on each side (1/16 inch).

But if you’ve follow this blog for any length of time, you’ll know that I am not really into strict rules, and that for me, cooking like a French is more based on a philosophy rather than a set of skills … More than being a fancy cutting technique, I really enjoy the brunoise cut (especially for delicate fruits like strawberries) because I feel it respects the produce by letting it simply shine on its own.

Here the strawberry brunoise is fresh, raw, colourful and simply tossed into a little honey for an extra hint of sweetness (and when it comes to seasonal strawberries, I believe you really don’t need any more than that!).

The strawberries and honey are a perfect pairing with the tanginess of the goat’s milk. It brings freshness and natural sweetness to this old-timey, ultimate French comfort dessert. A perfect blend of feel-good textures and Summer-fresh taste!

Cooking Notes:

• Goat milk contains less lactose than cow’s milk, which may make it a better option for those with mild lactose sensitivities. 
• This Normandy-style rice pudding calls for the use of crème fraiche (a prominent ingredient in Normandy cuisine). Although rarer than in France and Europe, crème fraiche can be found in most grocery stores in the US/Canada. If you can’t get your hands on crème fraiche, you can substitute it for sour cream (it will gives you the same consistency but with a slight tartness).
• Or take a look back at this recipe to see how to make your own  home-made crème fraiche.
• If the rice pudding is a bit dry and doughy at the end of the cooking time, mix in 1 or 2 tablespoons of cold milk, it will make it creamy once again.

Goat Milk Rice Pudding with Strawberry Brunoise

Print Recipe

Serves: 4 people Prep Time: 10 minutes Cooking Time: 1h15min 1h15min

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

2/3 cup (130 g) of arborio rice
5 cups (1.15 litres) of goat milk (2%)
1/2 cup (100 g)  sugar
1 vanilla bean, split, or 1-1/2 tsp. vanilla extract
1 tbsp of crème fraiche (or sour cream)
12-18 strawberries
2 tbsp honey

Instructions

For the rice pudding:

Rinse the rice very well under cold water.
In a large saucepan, stir together the goat’s milk, sugar and the “caviar” you’ve scraped out from the inside of the vanilla bean (or use vanilla extract), and bring to a boil. Simmer for 2 minutes, until the sugar has dissolved and then add the rice.

Reduce heat to low, cover, and let simmer for 1 hour 15 minutes, stirring once in a while with a whisk (to ensure the rice doesn’t stick to the bottom).

Once the liquid is fully absorbed and the rice is cooked (it should even feel a bit overcooked), remove from the heat and stir in the crème fraiche (or sour cream). The final consistency should be very creamy.
Let cool to room temperature before placing in the fridge for at least 1 hour.

For the strawberry brunoise:

Wash and stem the strawberries. Dice the fruits into cubes of 3 mm (1/8-inch, by American standards) or 1-2 mm (1/16 inch, by French standards). Mix the strawberry brunoise with the honey.

For serving, spoon the rice pudding equally in four ramekins or bowls and top off with two/three spoonfuls of the strawberry brunoise.

 

 

If you try this Goat Milk Rice Pudding with Strawberry Brunoise, please let me know!  Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. I’d love to see what you’ve come up with.  

Bon Appétit!

You might like: 

• Creamy Vanilla Rice pudding from Normandy 
• Slow-Baked Rice pudding with Cinnamon

The post Goat Milk Rice Pudding with Strawberry Brunoise appeared first on Pardon Your French.