Plum and Almond Galette

Yield: 1 Tart - Serves 4-6

Plum and Almond Galette

Prep time: 35 MinCook time: 50 MinTotal time: 1 H & 25 M
The joy with galettes is in their no fuss, minimal approach making it one of my top choices for a summer dessert. They are significantly quicker to put together than their double crusted counterparts and don’t require perfection. I actually think they benefit from being a bit wonky and more rustic. Galettes are incredibly versatile, once you’ve got a good pie crust, you can fill it with absolutely anything from cherries, apricots, mixed berries or a mix of what’s in season.

Ingredients

For the Crust
  • 3/4 Plain Flour
  • 1/2 tsp Salt
  • 1/2 tbsp Sugar
  • 1/2 cup Unsalted Butter, cold and diced
  • 6 Tbs Ice Cold Water
  • 1 1/2 tsp Lemon Juice
  • 1 Egg, beaten ( For Egg Wash)
  • 1 tbsp course Sugar ( Sprinkle at End)
For the Filling
  • 5 Ripe Plums
  • 1/2 cup Soft Brown Sugar
  • 2 tsp Vanilla Extract
  • 1 1/2 tsp picked fresh thyme
  • 1 tbsp Cornflour
  • Squeeze of Lemon
  • 2 tbsp Maple Syrup
Frangipane
  • 3 tablespoons butter, softened
  • 1/4 cup granulated sugar
  • 1/2 cup ground almond meal
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon alomnd extract
  • 1 tablespoon all-purpose flour

Instructions

Pastry
  1. Preheat the oven to 375 degrees.
  2. To make the pastry crust, mix together the flour, salt and sugar in a large bowl. Add in the cold, diced butter and rub it into the flour with your fingertips until you have a coarse mixture with pea sized chunks of butter. In a small jug, mix together the cold water and lemon juice. Add the water to the flour a tablespoon at a time and use a table knife to stir. Add just enough water until it starts to clump together - you may not need to use all of the water.
  3. Turn the dough out onto a lightly floured surface and gently knead for a few seconds to bring it together. Be careful not to overwork the pastry. At this point it doesn’t need to be completely smooth. Wrap the pastry in plastic wrap and chill in the fridge for at least two hours or until firm. The pastry can be refrigerated for up to a week.
Filling
  1. Whilst the pastry chills, make the filling. Remove the stones from your plums and slice them evenly. Add them to a large bowl and mix in the sugar, vanilla, thyme, lemon and cornflour until fully combined. Set aside.
Frangipane
  1. Place the butter and the sugar in the bowl of a stand mixer and cream together.
  2. Add the almond meal and mix to combine.
  3. Then add the vanilla and the egg, gently beating until all is mixed.
  4. Finish by adding the flour and combining until well mixed.
Assembly
  1. Once your pastry has rested, place it on a lightly floured surface. Use a rolling pin to roll out the pastry into a large circle approx 30-35 cm in diameter. Give the pastry a quarter turn after every couple of rolls to keep the circular shape. Transfer the pastry to a lined baking tray.
  2. Spread the frangipane and leave 1/2 inch border of pastry dough.
  3. Add the plum slices on top, again leaving a thick border round the edge. Fold the overhanging pasty over the plum filling and place in the fridge to chill for 20 minutes.
  4. Brush with the beaten egg and sprinkle generously with course sugar. Bake the galette for 45-50 minutes.
  5. Remove from the oven and let the galette cool for a few minutes. Can be served hot or cold.
 
DessertMaxwell TylerComment