Rhubarb-almond delight

...is my name for the delectable dessert that is the Strawberry-Rhubarb Frangipane Galette.  This recipe was featured on The Dog's Breakfast, a lovely food blog.  I subsequently mentioned in my Rhubarb post.

Why the name update?  Mainly because my mother-in-law and I spent the majority of the week fretting over the pronunciation of the thing.  Until we found the Merriam-Webster pronunciation audio clips, that is! 

Frangipane

Galette

So it turns out that frangipane is simply a French word for an almond-flavoured custard, and galette is a 'flat round pastry topped with fruit'. 

As I've previously mentioned, I don't bake much except for the odd batch of cookies.  But my mother-in-law loves to bake, and is talented at it, at that!  So when she came to visit for a week after reading my rhubarb post, some baking was added to the agenda. 

My major contribution was dicing up the fruit:

We spent the better part of an afternoon looking for almond-paste, first at Auntie Crae's (closed), Belbin's (only carry it at Christmas), and finally at Stockwood's (the one place in town where you can buy fondant icing, a lotto ticket, and a case of beer at 2 a.m.) 

Almond paste (along with a lot of butter!) was the main ingredient in the frangipane:

Ok, who am I kidding, this isn't a picture of frangipane, it's a picture of the awesome vintage Pyrex bowl given to me by my sister, the best gift-giver ever.  This is the frangipane:

Yes, I somehow own a rolling pin...

M-I-L trimming the dough:

Filling the pastry:

And now, the 'before':

And 'after':

It was delicious!  As the original blog post says, the smell is just heavenly.  If you still happen to have access to some in-season rhubarb, I definitely recommend!