For me summer baking is all about light dough with lots of fruit. A recipe that is quick and easy…but still that provokes that “ooooooh yum!” kind of reaction :)
Therefore my all time favourite summer dessert is galette with lots of fruit. This time I bought some beautiful red plums on the market so I decided to make this delicious plum and almond galette. A slightly sour taste of the plums combines beautifully with the sweetness of the almonds.
Galettes are so versatile – I am sure that whatever fruit you will use, it will come out delicious :)
Happy summertime fellow bakers!
Plum and almond galette
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- 140g flour (you can use all-purpose or spelt flour if you prefer)
- 4 tbs of sugar (I used brown sugar)
- Pinch of salt
- 100g cold butter (unsalted) cut into cubes
- 1/2 cup of almond flour
- 4 tbs white granulated sugar
- 2 tbs all-purpose flour
- 4 tbs melted butter
- 5 – 6 plums (I used medium size red plums) cut into quarters
- Optional: a handful of almond flakes
- 1 egg yolk beaten with 1 tsp water
- To make the pastry add flour, sugar, salt and butter into a food processor. Pulse the mixture until the dough comes together and forms a ball. Flatten the dough into a disc shape, wrap in cling film and chill for about an hour. Important: try not to overwork the dough.
- Preheat oven to 190°C. On a floured work surface roll out the dough until it’s about 30cm in diameter. Gently transfer it onto a baking sheet lined with baking paper.* Spread almond paste evenly over the dough, making sure to leave about 2cm border around. Starting at the outside edge arrange plum quarters on top of the almond paste. Sprinkle almond flakes on top and gently fold the pastry dough border over the filling. Brush the top of the dough with egg yolk glaze.
- Bake the galette until golden brown for about 30 to 40min (depending on the oven). Once ready remove from the oven, let it cool slightly for a minute or two and slide onto a serving plate. Enjoy!
- * To make it easier, you can roll out the dough straight on the baking paper as it will be easier to transfer onto a baking sheet and then into the oven :)
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Magda T.October 10, 2017 at 10:57 am
Zaglądam po przepisy jesienne i choć ten niby letni, och, jak bardzo mi na obecną porę roku pasuje :)
AgataOctober 16, 2017 at 11:06 am
Madziu bardzo mi milo! Smacznego :)