Best 2 Plum Almond And Orange Galette Recipes

Indulge in a culinary journey with our delectable Plum, Almond, and Orange Galette, a rustic French tart that combines the sweet-tart flavors of plums, the nutty crunch of almonds, and the vibrant zest of oranges. Discover the art of creating this classic dessert with our easy-to-follow recipe, complete with step-by-step instructions and helpful tips. Explore variations of the galette, including the savory Leek and Goat Cheese Galette, the hearty Mushroom and Swiss Chard Galette, and the crowd-pleasing Apple and Cranberry Galette. Each recipe offers a unique blend of flavors and textures, making them perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

PLUM AND ALMOND GALETTE

Plum and Almond Galette image

The almond filling enhances the taste of the plums in this rustic free-form tart.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 8

Ingredients

2 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for rolling
1 cup (2 sticks) cold unsalted butter, cut into pieces
5 tablespoons plus 1 teaspoon sugar
1 teaspoon salt
1/2 cup ice water
1/4 cup whole, skin-on almonds, toasted
5 to 6 plums, halved, pitted, and sliced 1/4 inch thick (keep slices together)
1 to 2 tablespoons heavy cream

Steps:

In a food processor, combine 2 1/2 cups flour, butter, 1 teaspoon sugar, and salt; pulse until mixture resembles coarse meal. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup remaining ice water, 1 tablespoon at a time). Don't overmix. Remove dough from processor and shape into a disk; wrap in plastic and refrigerate 1 hour. Meanwhile, wipe bowl of food processor clean and add almonds, 3 tablespoons sugar, and 2 tablespoons flour; pulse until ground to a coarse meal.
Preheat oven to 350 degrees. On a floured surface, roll out dough to 1/4-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 edge of dough over fruit. Refrigerate 20 minutes. Brush crust with cream; sprinkle galette with 2 tablespoons sugar. Bake until crust is golden and underside is cooked through, about 70 minutes.

Nutrition Facts : Calories 452 g, Fat 27 g, Fiber 2 g, Protein 6 g

PLUM, ORANGE & ALMOND COBBLER

Plum, orange & almond cobbler image

This comfortingly cakey cobbler makes a warming end to any meal

Provided by Jane Hornby

Categories Dessert, Dinner

Time 1h30m

Number Of Ingredients 15

Ingredients

1 ½kg ripe plum (about 14) stoned and halved
100g golden caster sugar , plus extra
1 tbsp plain flour
1 cinnamon stick , snapped in half
zest and juice 2 oranges
50g ground almonds
300g self-raising flour
¼ tsp salt
1 tsp baking powder
85g cold butter , cut into cubes
4 tbsp golden caster sugar
150g pot natural full-fat yogurt
4 tbsp full-fat milk
1 tsp vanilla extract
handful flaked almonds

Steps:

Heat oven to 200C/180C fan/gas 6. Mix plums, sugar, 1 tbsp flour and cinnamon in a large baking dish. Splash over the orange juice, cover with foil, then bake for 30 mins until the fruit has softened.
Mix the ground almonds, zest and flour with the salt and baking powder in a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle. Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop. The mix should be stiffish but spoonable.
Take the plums from the oven, uncover, then top with 6 big spoonfuls of batter. Scatter with flaked almonds and a little sugar. Bake for 30-35 mins until topping is golden and the fruit bubbles underneath. Scatter with more caster sugar to serve.

Nutrition Facts : Calories 459 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 43 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.94 milligram of sodium

Tips:

Choose ripe, sweet plums for the best flavor. You can use any variety of plum, but some of the best choices include Italian prune plums, Mirabelle plums, and Greengage plums.
To make the almond frangipane filling, use finely ground almond flour for a smooth texture. You can also use a food processor to grind whole almonds into a fine powder.
Be careful not to overwork the dough. Overworking will make the dough tough. Mix the dough until it just comes together, then wrap it in plastic wrap and refrigerate it for at least 30 minutes before rolling it out.
When rolling out the dough, use a lightly floured surface to prevent it from sticking. You can also use a rolling pin with guides to help you roll the dough to the desired thickness.
To prevent the galette from becoming soggy, brush the bottom of the dough with a beaten egg before adding the fruit filling.
Bake the galette in a preheated oven until the crust is golden brown and the fruit filling is bubbling. You can also brush the crust with a simple glaze made from powdered sugar and milk for a shiny finish.

Conclusion:

This plum almond orange galette is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet plums, creamy almond frangipane filling, and flaky crust combine to create a truly special treat. Whether you serve it for breakfast, lunch, or dinner, this galette is sure to be a hit.