Flaky, buttery crust topped with juicy plums with a hint of almond flour, a perfect end-of-the-summer and early fall dessert.
I must admit, I actually made this recipe last summer, but since I had a small baby back then (she’s 18 months old now) and all my attention was focused on her, I totally forgot about this one. It would be kind of weird to publish summer dessert in the middle of the winter, so I decided to publish the recipe this year, on it’s anniversary day, LOL!!! But, I also updated photos few days ago, since I decided to make it again.
This time (okay, back then) I decided to use plums with a bit of almond meal which gives more flavor and it was a real hit! Galettes (French) or crostatas (Italian) are always hit in my family and my go-to easy recipes, when I crave something sweet and fruity. I always have a batch of pie dough in my freezer so I can make myself a galette any time I want!
Summer is over, so that means stone fruit season is over. I can help it, I’m sad. I will miss all that peaches and nectarines, plums, cherries and apricots. I haven’t made nearly enough recipes with stone fruit I actually planned (yeah, life is hectic, one day you’re planning a recipes, the next day you lay in hospital bed). But okay, I happy for all those apple, pear, pumpkin, etc. recipes I will be making in fall, and already made some.
One of the things that makes the galette so great is the free-form crust makes it easier to put together. Really, you only need few minutes for the dough, put it in the fridge for approximately 1 hour, put any kind of fruit on top of it, turn on the oven and bake it for about 30 minutes.
The dough is quite simple, only few basic ingredients but just make sure that the butter does not become warm and soft during processing (that will ruin your dough). And for the filling, plums, sugar, brown sugar, ground almonds and a cinnamon.
In the bowl of the food processor, add the flour, salt and sugar. Pulse few times to combine, then add the cold butter. Process just until the mixture resembled crumbs, with pieces of butter no bigger than a pea. You can use a pastry cutter or two forks, as well. Add 3 tablespoons of water and pulse until the dough just barely comes together. Add one more tablespoon of water is dough seems to dry. Gather the dough with your hand and pat it into a disk. Wrap the dough in plastic and refrigerate until chilled, about 1 hour.
Flour your work surface and dust the dough with flour. Using a rolling pin, roll into a circle about 25 cm (10 inches) in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the baking paper-lined baking sheet and refrigerate while you prepare the plums (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
Plum and Almond Galette
Ingredients
Kora
- 190 grams (1 3/4 cups, 7.76 oz) all-purpose flour
- 50 grams (1/4 cup) granulated sugar
- 120 grams (1/2 cup) cold butter cubed
- 60 ml (1/4 cup) ice cold water
- pinch of salt
Nadjev
- 700 grams plums stoned and sliced
- 50 grams (1/4 cup) brown sugar
- 1 teaspoon cinnamon
- 50 grams (1/2 cup) ground almonds/almond meal
- 3 tablespoon all-purpose flour
- 50 grams (1/4 cup) granulated sugar
- 1 egg lightly beaten, for egg wash
Instructions
Crust
- Put butter into freezer 15 minutes ahead of time. In a large bowl, mix together flour, sugar and salt. Using a pastry cutter or two forks, cut in the butter until the mixture resembles pea-sized crumbs. Drizzle water over the dough and bring together (add 1 more tablespoon of water if dough seems dry.) gently knead the dough a few times in the bowl until it all comes together. It is important not to handle the dough too much. Flatten the dough into a disk, wrap tightly in plastic wrap and cool in the refrigerator for 1 hour.
- Preheat oven to 190°C (375°F). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- On a lightly floured work surface, roll the dough into approx 40 x 30 cm (15 x 11 inch) rectangle. If desired, trim the rims of the to make a clean edge. Transfer dough to the prepared baking sheet.
- In a small bowl, combine brown sugar with the ground almonds, flour, and cinnamon.
Spread this mixture evenly over the dough to within 5 cm (2 inches) of the edge. - Arrange the plum wedges and gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges. Brush the crust edges with egg wash and sprinkle the crust and filling with granulated sugar (and with sliced almonds desired).
- Bake until the filling is bubbly and the crust is golden brown, about 30-35 minutes. Cool on the baking sheet for 10 minutes before slicing and serving. Tastes wonderful served warm with vanilla ice cream.
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