Plum & Almond Galette (Tart)

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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