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Plum and Frangipane Galette

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Delicate almond cream enclosed in buttery pastry, studded with seasonal plums. The perfect end of summer showstopper.
Course Dessert
Cuisine French
Keyword Almonds, Galette, Plums, Tart
Author Vedika

Ingredients

For the pastry:

  • 160 grams (1 and 1/4 cups) all-purpose flour
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon salt
  • 125 grams (1/2 cup) unsalted butter* cold or frozen
  • 4-5 tablespoons ice water**

For the frangipane:

  • 100 grams (just under 1/2 cup) unsalted butter
  • 100 grams (1/2 cup) granulated sugar
  • 1 large egg
  • 1/4 teaspoon salt
  • 150 grams (1 and 1/2 cup) almond flour***

To finish:

  • 500 g ready to eat plums (approx 10)****
  • 1 egg, beaten or 1 tbsp heavy cream
  • Flaked almonds (optional)
  • ice cream or whipped cream to serve

Instructions

For the pastry:

  • In a large bowl, mix together the flour, sugar, and salt until evenly combined.
  • Quickly grate the cold butter using the large holes of a box grater. If you notice it is becoming too soft, place it in the freezer before continuing with the next step.
  • Add the grated butter and toss it through the flour. It should separate fairly easily if it's still cold. Using a fork or pastry blender, quickly work the butter into the flour. Visible chunks of butter should still be remaining.
  • Do not worry about the mixture being too coarse. Those little pieces of butter are what will create the flaky layers in the pastry.
  • Sprinkle in the ice water 1 tablespoon at a time, gently mixing after each addition. You will need about 4–6 tablespoons. Stop adding water as soon as the dough comes together into a ball. It should hold together but should not be sticky or wet.
  • Wrap the dough tightly in plastic wrap and place it in the freezer or refrigerator while you prepare the filling. It should be firm before rolling.

For the plums:

  • Halve and pit the plums, then slice them in half (I used small(ish) plums, for larger plums, you can quarter them).
  • Mix together the sugar and cornstarch till combined.
  • Place the plums in a medium bowl and gently toss them with the sugar and cornstarch mixture until evenly coated. Cover and set aside while you make the frangipane.

For the frangipane:

  • Place the softened butter and sugar into a medium bowl.
  • Beat together for 2–3 minutes, until the mixture is creamy, pale, and fluffy.
  • Add the egg and beat until fully incorporated.
  • Add the almond flour and a pinch of salt, then beat until everything is smooth and well combined.
  • Set the frangipane aside.

To assemble and bake the galette:

  • Preheat the oven to 200°C / 400°F and line a baking sheet with parchment paper.
  • Remove the pastry from the freezer and let it sit for a few minutes if it is too firm to roll.
  • On a lightly floured surface, roll the dough into a roughly 30 cm (12-inch) circle, about 3–4 mm thick.
  • Transfer the pastry to the prepared baking sheet.
  • Spread the frangipane over the pastry, leaving a 4-5 cm (2-2.5 inch) border around the edges.
  • Arrange the sliced plums over the frangipane, slightly overlapping them. Drizzle over any excess liquid from the bowl onto the plums.
  • Fold the pastry border up and over the edges of the filling. You can create loose pleats as you go around the galette. Make sure the pastry tightly covers the plums.
  • Brush the pastry with beaten egg and sprinkle with granulated or coarse sugar. Sprinkle with the flaked almonds, if using.
  • Bake until the pastry is deeply golden and crisp, and the frangipane is puffed and set. The plums should have sunken slightly into the frangipane as well (about 40-45 minutes). Keep an eye on the tart for doneness/browning after about 25 min.
  • If the pastry edges are browning too quickly, loosely cover them with foil during the final part of baking.
  • Allow the galette to cool before slicing.
  • Serve warm or at room temperature. My favourite way to enjoy this is with vanilla ice cream.
  • This galette lasts up to 5 days and should be refrigerated and covered properly. Reheat leftovers in the microwave and serve warm.

Notes

*I like to place the butter in the freezer for 30 min before using but butter cold from the fridge will also be fine.
**To make ice water just place a couple of ice cubes in a cup, and add a bit of water. Let it sit before using.
*** To make your own almond meal, place peeled, flaked almonds (or peeled, blanched almonds) into a blender and grind till you're left with a powder the texture of fine breadcrumbs. Sift before using. 
****Use any variety of plums. Mine were ripe (but not too ripe). You can also replace plums with other fruit such as apricots or cherries.