Plum and Almond Galette
Updated August 9th 2022
This simple rustic free form plum galette with an almond filling is the perfect way to enjoy plums. The plums bake up beautifully in this galette but really any seasonal fruit will work like strawberries, rhubarb, peaches, cherries, apricots or apples. The dough is buttery, flaky and very forgiving and it comes together in no time in a food processor. Plums are somewhat underrated but they shine in this tasty galette filled with soft and jammy plums. Delicious served warm with ice cream. They are one of those fruits that many people don’t particularly think of or love fresh but baked are totally irresistible. You will love them in this galette and also in my German Plum Cake with Streusel. Enjoy them while they are at their best!
Easy to Make Crust
I can never resist a slightly tangy tart plum dessert. This buttery pie filled with juicy plums crust enveloped dessert can be served as a brunch cake/pie or for dessert topped with vanilla ice cream or whipped cream. The crust or dough is easy to make and recommended but you can use store-bought dough if you want. That is what I love about galettes - they are so versatile and also so forgiving. The more rustic they look the better.
Juicy Jammy Plums
The plums get naturally jammy in the galette. I normally do not peel them for pies and galettes. Especially for this galette where they are sliced and fanned out a bit; they give the finished dish a pretty look and color. The recipe calls for brushing plum or apricot preserves or honey over the plums right out the oven to give them that gorgeous glazed look. This is completely optional and if you don’t have preserves to brush on I normally substitute with a little brush of honey.
Sweet Almond Layer
The filling is simple and serves two purposes. The almond filling not only enhances the taste of the plums but it also prevents soggy pastry. The almond mixture helps to soak up the jammy juices from the plums. Don’t worry there is still bubbling juices happening just not enough to effect the texture of the crust. The goal is crispy on the outside and jammy on the inside. Feel free to flavour the filing with a hint of spice or even a little lemon or orange zest.
Delicious variations
- You can add some spices to the flour sugar almond meal layer - like ground cinnamon, cardamom, nutmeg or even some lemon zest or lime zest to brighten the flavours.
- For a fancy plum almond cream galette version, you can roll out or press some almond paste or make an almond cream frangipane to add to the bottom of the crust before adding the sliced fruits on top
- Add in a mix of stone fruits like apricots, nectarines and peaches
- This recipe doesn’t require you toss the plums in sugar and spices but for extra flavour feel free to do that. Slice plums and toss them with a little sugar (approx 2 tablespoons) and pinch of spice or squeeze citrus juice and zest and 1 tablespoon of cornstarch and allow them to macerate while you prepare the rest of the galette. Once ready to place them into the pie or galette use a slotted spoon to transfer them discarding any remaining juices - the sugar will draw out a lot of the natural juices in the fruit but - adding the juices can make the bottom of your crust soggy.
Make Ahead and Storage Instructions
- Leftovers can be wrapped and left at room temperature over night but longer than that and the wrapped galette should be stored in the refrigerator for up to 5 days. Serve it cold or reheat or warm it up in the oven for a few minutes at 350°F.
- To make ahead I recommend making the pie crust the day before and store in the fridge. It can also be wrapped and frozen for at least 1 month ahead of time - allow it to thaw in the fridge overnight to make it easier to roll out. Make the almond meal, flout and sugar mixture and store in a ziplock bag 1-2 days before assembling galette and store it in the refrigerator.
More Plum Recipes you will love:
Recipe
Ingredients
For the crust
- 1½ cups all-purpose flour
- 1½ sticks cold unsalted butter, cut into ½-inch pieces
- ¼ teaspoon salt
- ⅓ cup ice water
For the almond and plum filling
- 2 tablespoons all-purpose flour plus more for rolling
- 3 tablespoons granulated sugar
- ¼ cup whole, skin-on almonds, toasted ( or just over 1/4 cup of almond flour or almond meal)
- 5 to 6 plums, halved, pitted, and sliced ¼ inch thick (keep slices together)
- 1 egg whisked for egg wash
- 2 tbsp of Sliced almonds
- ½ cup plum or apricot preserves (optional)
Directions
- Place flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces (pea sized pieces). Add the ice cold water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.
- Remove the dough from the processor and gather it into a ball, flatten into disk, wrap with plastic wrap and refrigerate and chill 20-30 min or overnight.
- Meanwhile, wipe bowl of food processor clean and add almonds, 3 tablespoons sugar, and 2 tablespoons flour; pulse until ground to a coarse meal or crumbs.
- On a floured surface, using a rolling pin, roll out dough to ¼-inch thickness. Transfer to a parchment-lined baking sheet; sprinkle almond mixture over dough. With a spatula, transfer plums to dough; press lightly to fan out, leaving a 2-inch border. Fold edges of dough over fruit. Refrigerate 20 minutes.
- Preheat the oven to 400°F.
- Transfer galette to sheet pan lined with parchment paper. Brush crust with egg wash; sprinkle crust with 2 tablespoons sliced almonds. Bake until crust is golden and underside is cooked through, about 50-60 minutes.
- Once out of the oven, evenly brush the preserves over the hot fruit. Let the galette cool to room temperature before serving.
Recipe Notes
Make Ahead and Storage Instructions
- Leftovers can be wrapped and left at room temperature over night but longer than that and the wrapped galette should be stored in the refrigerator for up to 5 days. Serve it cold or reheat or warm it up in the oven for a few minutes at 350°F.
- To make ahead I recommend making the pie crust the day before and store in the fridge. It can also be wrapped and frozen for at least 1 month ahead of time - allow it to thaw in the fridge overnight to make it easier to roll out. Make the almond meal, flout and sugar mixture and store in a ziplock bag 1-2 days before assembling galette and store it in the refrigerator.
- This recipe doesn’t require you toss the plums in sugar and spices but for extra flavour feel free to do that. Slice plums and toss them with a little sugar (approx 2 tablespoons) and pinch of spice or squeeze citrus juice and zest and 1 tablespoon of cornstarch and allow them to macerate while you prepare the rest of the galette. Once ready to place them into the pie or galette use a slotted spoon to transfer them discarding any remaining juices - the sugar will draw out a lot of the natural juices in the fruit but - adding the juices can make the bottom of your crust soggy.
