As I’m writing this recipe, fluffy snowflakes are pouring from the sky at a steady pace. Although pretty, it does take away most of the colour of the world outside as sidewalks, rooftops and branches get covered in white. A lot of this rings true for produce at this time of year, which is why I always turn to seasonal blood oranges in the winter. When in winter kitchen doubt, opt for citrus.

This galette has a a frangipane filling (read ground almonds mixed with egg and a little sugar). The filling pairs nicely with the tartness of the oranges, but also creates a delicious barrier to prevent the oranges from making the bottom of your crust soggy as it bakes.

Blood Orange and Almond Galette

• 3-4 oranges, thinly sliced (I used a mix of regular and blood oranges)
• 1 sheet rolled-out puff pastry (thawed if frozen)
• 50g granulated sugar
• 30g unsalted butter, softened
• 1 egg
• 100g almond flour
• 1/2 tsp vanilla bean paste (or regular vanilla)
• 2 tbsp rum
• 1 egg yolk
• 1/2 tsp turbinado sugar (optional)
• 1 tbsp apricot jam

Pat oranges dry using paper towels; set aside.

In bowl, beat together sugar and butter until light and fluffy, about 2 minutes. Beat in egg until just incorporated. Beat in almond flour, vanilla and rum. Set aside.

Cut out an 11-inch circle of dough from puff pastry. Slide onto parchment paper-lined rimmed rimmed baking sheet. Spread almond mixture onto dough, leaving about a 2-inch border. Layer orange slices on top. Beat egg yolk with 1/2 tsp water. Brush around border of pastry. Fold edges over, lightly pressing to seal. Refrigerate for 15 minutes. Brush border of pastry with egg mixture; sprinkle with turbinado sugar.

Bake in 400°F oven until pastry is golden and crisp, about 25 minutes. Heat apricot jam with 1 tsp water. Brush all over oranges to add shine.