Equipment
* optional
Ingredients
Almond Pastry Dough
- 180 g all-purpose flour
- 30 g almond flour
- 15 g granulated sugar
- 115 g unsalted butter, chilled and cubed
- 60 ml ice water
- 1 g salt
Almond Frangipane Base
- 50 g almond flour
- 30 g granulated sugar
- 30 g unsalted butter, softened
- 3 g orange zest
- 10 g all-purpose flour
Fruit Filling & Assembly
- 450 g fresh plums, pitted and sliced into wedges
- 15 g granulated sugar
- 1 egg, beaten
- 10 g demerara sugar
Nutrition (per serving)
Method
Combine flour, almond flour, sugar, and salt in a food processor. Pulse briefly to mix.
Add cold, cubed butter. Pulse until the mixture resembles coarse meal with pea-sized bits of butter remaining.
Drizzle in ice water while pulsing just until the dough holds together when squeezed. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Prepare the frangipane by mixing softened butter, sugar, almond flour, 10g flour, and orange zest in a small bowl until a paste forms. Set aside.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Roll the chilled dough out on a lightly floured surface into a rough circle about 30cm (12 inches) in diameter and 3mm thick. Transfer to the prepared baking sheet.
Spread the frangipane mixture in the center of the dough, leaving a 4cm (1.5 inch) border clean.
Arrange the plum wedges in a decorative spiral or shingled pattern over the frangipane. Sprinkle the fruit with 15g of sugar.
Fold the edges of the dough up and over the outer edge of the fruit, pleating as you go to create a rustic crust. The center of the tart remains open.
Brush the pastry border with the beaten egg and sprinkle with demerara sugar for crunch.
Bake for 35-45 minutes until the crust is deep golden brown and the fruit is tender and bubbling.
Let cool on the baking sheet for at least 15 minutes to allow the filling to set before slicing.
Chef's Notes
- The almond flour in the dough reduces gluten formation, ensuring a more tender, 'short' texture.
- If your plums are very tart, toss them with an extra tablespoon of sugar before arranging.
- The frangipane layer acts as a moisture barrier, preventing the plum juices from making the crust soggy.
- Chill the assembled galette for 10-15 minutes before baking if the dough feels soft; this helps it hold its shape in the oven.
Storage
Refrigerator: 3 days — Crust will lose crispness over time. Re-crisp in oven.
Freezer: 2 months — Freeze unbaked for best results. If baked, texture may suffer upon thawing.
Reheating: Warm in a 175°C (350°F) oven for 10-15 minutes to refresh the crust.
