Rustic Plum and Almond Galette
A free-form plum galette with a flaky crust, a layer of almond cream, and jammy roasted plums. Easier than a tart and every bit as good.
Plums are ideal here because they soften into something jammy while keeping a little tartness. A thin layer of almond cream underneath soaks up their juices and stops the base going soggy, and it brings a subtle marzipan flavor that plays well with the fruit.
The dough needs an hour in the refrigerator, so start it before you plan to bake. Serve slices warm with cream or ice cream, or at room temperature the next day with coffee.
Ingredients
- For the pastry: 1 1/4 cups all-purpose flour
- For the pastry: 1 tablespoon granulated sugar
- For the pastry: 1/2 teaspoon fine sea salt
- For the pastry: 1/2 cup cold unsalted butter, cut into small cubes
- For the pastry: 3 to 4 tablespoons ice water
- For the almond cream: 1/4 cup almond flour
- For the almond cream: 2 tablespoons granulated sugar
- For the almond cream: 1 tablespoon soft unsalted butter
- For the almond cream: 1 egg yolk
- For the almond cream: 1/4 teaspoon almond extract
- For the filling: 1 pound plums, about 5 to 6, halved and pitted
- For the filling: 2 tablespoons granulated sugar
- For the filling: 1 tablespoon cornstarch
- For the filling: 1 tablespoon lemon juice
- 1 beaten egg, for the egg wash
- 1 tablespoon turbinado or demerara sugar, for sprinkling
- 2 tablespoons sliced almonds
- Optional: 2 tablespoons apricot jam, warmed, for glazing
Instructions
- Make the pastry. Whisk the flour, sugar, and salt in a bowl. Add the cold butter and rub it in with your fingertips, or pulse it in a food processor, until the mixture looks like coarse crumbs with a few pea-sized lumps left.
- Sprinkle over 3 tablespoons of ice water and stir until the dough just starts to come together. Add the last tablespoon only if it is still crumbly. Gather into a disc, wrap, and refrigerate for at least 1 hour.
- Make the almond cream. Beat the almond flour, sugar, soft butter, egg yolk, and almond extract until smooth. Cover and refrigerate until needed.
- Heat the oven to 400F (200C) and line a baking sheet with parchment paper.
- Toss the plum halves with the sugar, cornstarch, and lemon juice in a bowl.
- Roll the chilled pastry on a lightly floured surface into a rough 12-inch circle, about 1/8 inch thick. Transfer it to the parchment-lined sheet.
- Spread the almond cream over the pastry, leaving a 2-inch border clear all the way around. Arrange the plums cut side up in overlapping circles over the cream.
- Fold the bare border of pastry up and over the fruit, pleating it as you go and pressing gently so it holds. Brush the pastry edge with the beaten egg and sprinkle with turbinado sugar and sliced almonds.
- Bake for 40 to 45 minutes, until the pastry is deep golden and the plum juices bubble at the center. Rotate the sheet once halfway through.
- Cool on the sheet for 10 minutes, then slide onto a rack. Brush the fruit with warmed apricot jam if you want a glossy finish. Serve warm or at room temperature.
Cook’s tips
- Keep everything cold. Chilled butter and ice water give the flaky layers; warm dough bakes up tough.
- Leave the 2-inch border clear of filling so there is enough pastry to fold over the fruit.
- Do not skip the almond cream. It absorbs the plum juices and keeps the base from going soggy.
- If the plums are very juicy, add an extra half teaspoon of cornstarch to the fruit.
Substitutions
- Plums: apricots, nectarines, or firm peaches, sliced the same way.
- Almond cream: leave it out and add 1 extra tablespoon of cornstarch to the fruit if you prefer.
- Almond flour: finely ground hazelnut or pistachio flour for a different nut flavor.
- Apricot jam: any light-colored jam, or skip the glaze entirely.
Storage & reheating
The galette is best the day it is baked, but it keeps loosely covered at room temperature for 2 days, or in the refrigerator for 3. Reheat slices in a 325F (165C) oven for 8 to 10 minutes to crisp the base again. The unbaked pastry disc can be refrigerated for 3 days or frozen for 2 months, and the almond cream keeps for 3 days covered in the refrigerator.
FAQ
Can I make the galette ahead of time?
Yes. The pastry and the almond cream can both be made up to 3 days ahead and refrigerated. Assemble and bake it the day you want to serve it.
Why is my galette base soggy?
Usually the fruit released more juice than the almond cream could absorb. Add a little extra cornstarch to the fruit, and do not skip the almond cream layer.
Do I need a food processor?
No. Rubbing the cold butter into the flour with your fingertips works just as well, and gives you more control over the texture.
Can I use frozen plums?
Yes, but thaw and drain them first and pat them dry, otherwise the extra liquid will make the base soggy.
