This stunning dessert may be a showstopper, but its crust is remarkably simple; it’s an easy-to-make oversize almond macaroon. The strawberries are macerated in sugar and liqueur before arranging on the tart; if allowed to rest for a couple of hours, the airy base will begin to soak up some of the deliciously boozy syrup. Since it’s flourless, the galette is an excellent choice for Passover.
Recipe information
Yield
makes one 9-inch galette
Ingredients
Preparation
Step 1
Preheat oven to 325°F. With an electric mixer on medium speed, whisk egg whites until soft peaks form. Whisk in lemon zest. Gradually add confectioners’ sugar, whisking until whites are glossy and hold a ribbon on surface, 6 to 7 minutes. Fold in almonds.
Step 2
Coat the inside of a 9-inch flan ring with cooking spray, and place on a parchment-lined rimmed baking sheet. Spoon batter into mold, and smooth top. Let stand 10 minutes. Place in oven, and prop door open about 1/2 inch, using a wooden spoon. Bake 10 minutes. Reduce heat to 300°F, and close door completely. Bake until pale golden and set, about 25 minutes. Unmold, and let cool completely on a wire rack.
Step 3
Halve 8 to 10 strawberries lengthwise. Hull remaining strawberries, and cut each lengthwise into 4 slices. Toss slices with granulated sugar, kirsch, and lemon juice in a bowl; let stand at least 30 minutes or up to 2 hours, stirring occasionally.
Step 4
Heat jam in a small saucepan until loose. Brush top of galette with jam. Arrange reserved strawberry halves around edge, with hulls facing out. Working inward, arrange sliced strawberries in a circular pattern, with bottoms facing out, reserving smallest slices for center. Drizzle liquid from strawberries over top. Serve immediately, or let stand up to 2 hours to allow juices to soak into the crust.
