Citrus Galette with Almond Marscapone Cream

Remove the frozen pie crusts from the freezer and let thaw completely.

Preheat the oven to 350°F. Bring a large pot of water to a boil.

Add the whole oranges to the pot of boiling water for about 3 minutes, then immediately plunge them under cold water to stop the cooling. This will help remove the bitterness of cooked oranges.

Cut the oranges into ¼ inch slices and then peel them. Use a knife to remove as much of the pith as possible. Sprinkle the slices with 1 tablespoon of granulated sugar and set aside.

Add the whipping cream and powdered sugar to the bowl of a stand mixer (or use a hand mixer) and use the whisk attachment on high to beat the cream until stiff peaks appear and it has the texture of whipped cream, about 3 minutes. Then add the marscapone and almond extract and mix until thick, 1 to 2 minutes; do not overbeat or the marscapone will split.

Combine the two pie crusts into a ball and gently knead together for a minute until they are well combined. Sprinkle flour on a countertop and then roll the pie crusts into a loose 12-inch circle. Do not worry about perfect edges; the galette should look rustic and uneven. Carefully transfer the crust onto a sheet of parchment paper.

Spread the marscapone cream across the pie crust, leaving an empty border of about 2 inches around the edges. Then place the orange slices in a single layer on top of the cream; you may need to cut some in half to make them fit. Then fold the edges of the galette over on top of the orange slices. Brush the egg wash on the crust.

Bake the galette until the crust is golden brown, 35 to 40 minutes, then remove from oven. Sprinkle 1 tablespoon of granulated sugar and then let cool. Drizzle the galette with honey then serve.