Best 2 Plum And Almond Galette Recipes
Indulge in the delightful symphony of flavors with our delectable plum and almond galette. This rustic French pastry artfully combines the natural sweetness of ripe plums, the nutty richness of almond frangipane, and the buttery flakiness of a homemade crust. As the warm summer sun kisses the plums, they transform into a vibrant tapestry of colors, bursting with juicy goodness. This seasonal delight pairs perfectly with the creamy almond filling, creating a harmonious balance of textures and flavors. Each bite offers a delightful contrast between the crisp crust, the velvety frangipane, and the juicy plums, leaving you craving more. Whether you're a seasoned baker or just starting your culinary journey, this easy-to-follow recipe will guide you through the process of crafting this delectable treat. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will tantalize your taste buds and leave you with a lasting memory of homemade goodness.
Here are our top 2 tried and tested recipes!
PLUM AND ALMOND GALETTE
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
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, ALMOND AND ORANGE GALETTE
The galette is a free-form French tart that is effortlessly chic, the kind of dish whose imperfections can render it that much more perfect. It makes an exceptionally good showcase for fruit at the height of the season, as with the plums of late August and early September. Orange zest adds wonderful perfume. Typically, buttery doughs are used in galettes, but this recipe calls for a yeasted dough that is not too heavy or rich, a mixture of white and whole-wheat flour (add almond flour for nutty flavor), with significantly less butter. You can use another dough recipe if you like, though, and just heap on this plum filling.
Provided by Martha Rose Shulman
Categories dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit. It will thaw quickly and is easiest to handle if it's cold. You want it just soft enough so that you can manipulate it.
- Combine the plums, 2 tablespoons of the sugar or honey, walnuts, orange zest, vanilla and 1/2 teaspoon of the cinnamon in a large bowl and gently toss together.
- Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape. Meanwhile, preheat the oven to 350 degrees.
- Remove the galette from the freezer. Brush the exposed pastry with the egg wash. Combine the sugar and the remaining 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and some of the juices have run out and caramelized on the parchment. Remove from the oven and serve hot or warm.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 15 grams
Tips:
- For the perfect galette crust, use a combination of all-purpose flour and almond flour. This will give the crust a flaky and tender texture.
- Before rolling out the dough, chill it for at least 30 minutes. This will make the dough easier to work with and prevent it from shrinking in the oven.
- When assembling the galette, be sure to leave a 2-inch border around the edges. This will allow the crust to puff up during baking.
- To prevent the plums from releasing too much juice, toss them with a little bit of sugar before adding them to the galette.
- Bake the galette until the crust is golden brown and the plums are bubbling. This will take about 45 minutes.
Conclusion:
This plum and almond galette is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet plums, nutty almonds, and flaky crust is sure to please everyone. Serve it warm with a scoop of vanilla ice cream or whipped cream for an extra special treat.
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