How To Make Plum Galette
Juicy plums are enveloped in a flaky and buttery crust for this plum galette, a rustic dessert that’s perfect for summer.
Serves:
Ingredients
For Crust:
- 1½cupsall purpose flour,spooned into measuring cup and leveled off
- ½tspsalt
- 2tbspgranulated sugar
- 1sticksvery cold unsalted butter,(12 tbsp), (cut into ½ inch pcs)
- ¼cupvery cold water
For Filling:
- ½cupalmonds,sliced
- 1lbplums
- 2tbspall purpose flour
- ¼cupgranulated sugar,(plus ⅓ cup)
- 1egg,beaten
- 1tbspturbinado sugar,or coarse sugar
- 2tbspapricot jam,optional
Instructions
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Line a baking sheet with parchment paper.
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In the bowl of a food processor fitted with the steel blade, process the almonds until finely chopped. Transfer the almonds to a small bowl and set aside.
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To the bowl of the food processor (no need to clean it), add the flour, salt and sugar. Pulse briefly to combine.
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Add the cold butter and process just until the butter is the size of peas. Sprinkle the cold water over the mixture and process until just moistened and very crumbly.
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Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk.
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Flour work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick.
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Transfer the dough to the parchment-lined baking sheet and refrigerate while preparing the plums.
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Cut the plums into ¼-inch thick slices. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 13-inch circle about ⅛-inch thick.
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Place the parchment and dough back on the baking sheet – the dough will run up the lip of the sheet slightly.
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Sprinkle the flour evenly over the pastry, leaving a 1-in border. Sprinkle the chopped almonds evenly over the flour, followed by ¼ cup of the granulated sugar.
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Arrange the plum slices on top in overlapping concentric circles to within about 2½-inch of the edge.
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Sprinkle the remaining ⅓ cup sugar over the plums.
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Fold the edges of the dough over the plums in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
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Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle the turbinado sugar over the top of the crust.
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Chill the assembled galette in the fridge for 15 to 20 minutes.
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Meanwhile, preheat the oven to 350 degrees F and set an oven rack in the center position.
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Bake for 55 to 65 minutes, or until the plums are tender and the crust is golden brown. Transfer the pan to a rack and let cool.
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While the galette cools, make the optional glaze. Place the apricot jam in a small, microwave-safe bowl and microwave until bubbling. Using a pastry brush, brush the plums with the jam until glistening.
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Use two large spatulas to transfer the galette to a serving plate or cutting board. Slice and serve warm or at room temperature.
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The galette is best served on the day it is made, but leftovers will keep nicely, loosely covered on the countertop, for a few days.
Nutrition
- Calories: 333.89kcal
- Fat: 16.85g
- Saturated Fat: 7.81g
- Trans Fat: 0.47g
- Monounsaturated Fat: 6.08g
- Polyunsaturated Fat: 1.76g
- Carbohydrates: 41.99g
- Fiber: 2.61g
- Sugar: 19.20g
- Protein: 5.74g
- Cholesterol: 50.36mg
- Sodium: 157.56mg
- Calcium: 39.25mg
- Potassium: 197.03mg
- Iron: 1.74mg
- Vitamin A: 115.35µg
- Vitamin C: 5.83mg
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