Plum and almond galette is a rustic French pastry tart, filled with soft plums and almond frangipane. Delicious served warm with ice cream.
Plum and almond galette is a rustic French tart. This fruit tart is simple to prepare and can be popped into the oven while you get on with making dinner. We serve this warm with some ice cream or double pouring cream alongside.
This simple plum and almond tart is a perfect warming dessert for a crisp Autumn day. Prepare the plum galette earlier in the day, head out for a walk and pop in the oven when you get home!
Galette differs from a fruit tart where you would line a tin with the pastry and blind bake it first. With a galette the pastry is rolled out, leaving a 2 1/2cm wide rim around the edge. The pastry is filled with a layer of the almond frangipane and topped with the plums. Next fold the pastry back over the fruit to form a crust rim.
Do not worry about trimming the pastry, in fact it looks better when the edges have a roughness to them. This dessert is quick to prepare, however does benefit from from being placed in the fridge for 20 minutes to allow the filling to set before baking.
If you want you can brush the top of the plum and almond galette with a little watered down jam or jelly to add a nice glaze. However, this step is not essential.
How to make galette without adding nuts?
If you have a nut allergy, or do not like almonds, simply leave out the frangipane filling. Also don’t scatter the flaked almonds over the top of the galette.
You can make plum galette without the frangipane filling. Instead toss the fruit in some sugar, add a little flour and place the fruit directly on top of the pastry. Flour is added to absorb some of the juice from the cooked fruit, therefore avoiding soggy pastry. Once baked simply allow to cool for 10 minutes and enjoy warm.
What other flavour substitutions can I use?
We have used plums and almond in this plum and almond galette. However, you can substitute the plums with other fruits. Apples, pears, peaches, nectarines, apricots and cherries would all work beautifully in place of plums.
If you wanted to add a little warming spice to the plums, mix 1 teaspoon of ground cinnamon in with the demerara sugar and sprinkle over the top of the galette.
Can I use shop bought pastry?
There is no problem in using shop bought shortcrust pastry in this recipe if you find you don’t have time to make your own. We both use shop bought pastry when we cook and are short of time!
How do you serve galette?
Plum and almond galette is delicious served warm, making it an ideal dessert to serve for a Sunday lunch. Serve is still warm with a scoop of ice cream or pour over some double cream.
However, you can also enjoy this galette cold as a delicious afternoon tea treat.
Planning a dinner party? Then we recommend making individual plum and almond galettes. Make the same quantity of dough and filling, however, separate it out into individual sized portions.
Individual galettes can be made up earlier in the day and kept in the fridge until ready to bake. However, we do not recommend making a day ahead as the fruit juices will bleed into the frangipane mixture.
Cooking times should be adjusted down for smaller galettes.
How long will this galette keep?
If covered and stored in an airtight container, at room temperature, this plum and almond galette will keep fresh for 2 days.
Can I freeze this galette?
Plum galette can be frozen for enjoying at a later date. Bake the plum tart and allow to cool completely before placing in an container suitable for the freezer. When ready to enjoy defrost the galette and we recommend popping it into the oven to warm it through and avoid the pastry bottom becoming soggy.
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Additional recipe suggestions:
If you enjoyed our plum & almond galette then try some of our other seasonal bakes:
- Spiced Apple Cake
- Eve’s Pudding
- Apple & Cinnamon Scones
- Pumpkin Cake
- Pumpkin & Chocolate Muffins
- Pumpkin Spiced Scones
Plum & Almond Galette (Tart)
- 150 g plain flour
- 50 g wholemeal flour
- pinch salt
- ¼ tsp cinnamon
- 120 g unsalted butter (cold and cubed)
- 2½ tbsp cold water
- 100 g unsalted butter (at room temperature)
- 100 g caster sugar
- 100 g ground almonds
- 2 eggs (medium)
- ½ tsp almond extract (optional)
- 1 tbsp demerara sugar
- 10 g flaked almonds
- 5 plums (de-stoned and sliced into wedges)
- 1 egg (whisked)
- Using a food processor, add the flours, butter, salt and cinnamon, if using. Pulse until mixture resembles breadcrumbs. If not using a processor then mix gently with your fingers and mix water in with a fork. Do not overwork the pastry.
- Add the water gradually and pulse until the mixture is combined and forms a ball. (Depending on your flour you may need slightly less or more water).
- Remove the dough, wrap in a sheet of baking paper and refrigerate while you prepare the filling.
- Preheat the oven to 140° CFan or 160°C.
- First, wash and slice the plums in half. Remove the stone and then slice into wedges and set aside.
- In the same food processor (or bowl if not using) add the ground almonds, soft butter and caster sugar. Pulse to combine. Add the eggs and almond extract, if using, and blend until combined into a loose paste. Set aside and work the pastry.
- Remove the pastry from the fridge. Dust the parchment with flour and roll out the pastry on the baking parchment. Roll until about ½cm thick. Don't worry about it looking rough around the edges, this is what you want for this rustic galette.
- Spread the frangipane onto the middle of the pastry, leaving about 2.5cm all around.
- Arrange the plums in a fan shape starting in the middle of the case until all used up and the tart is full.
- Fold the pastry over the filling. You will have a rustic shape which gives the galette its signature look.
- Sprinkle the top of the plums with the sliced almonds.
- Brush the edges of the pastry case with the egg wash and sprinkle over the demeara sugar.
- At this stage it is a good idea to chill the tart for 20 minutes in the fridge to allow the filling and pastry to firm up slightly.
- Place the galette into the oven and bake for 45 minutes.
- Once baked remove from the oven and allow to cool on a wire rack for 10 minutes before serving warm.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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