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Plum and Almond Galette

36

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

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, September 2009

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

Directions

  1. 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.

  2. 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.

Reviews Add a comment

  • tess_la
    7 SEP, 2014
    I've made this recipe 3 times. Once with apples instead of the plums. I liked the plums better. It's prefect with tea and some vanilla ice cream. Last time I made this, I made it for my job's bake-off competition and I won the first prize with it! And trust me, I am no great cook. It's pretty simple but allow yourself plenty of time because of all the waiting. I had a small food processor so I made it in two portions and combined them with no problem at all. I highly recommend this recipe.
    Reply
  • SuzanSkylark
    10 SEP, 2010
    What an exquisitely rustic and delicious recipe! My only alterations are: Add 2 Tblsp oif Vodka and 1/2 tsp of good vanilla to the iced water for the crust (makes crust so much easier to roll out ad improves texture). Also, I dotted the surface of the plums with small pieces of butter before baking. My guests ADORED this galette3, and all asked for the recipe (I gave you full credit, Martha!)
    Reply
  • MacMorrighan
    2 FEB, 2010
    Which plumbs were supposed to be avoided, because they're too juicy?
    Reply
  • bethmclaughlin
    5 OCT, 2009
    Big hit at our house, fantastic!
    Reply
  • marmalade_skies
    27 SEP, 2009
    Love it, love it, love it! I brushed the crust with an egg wash. I will definitely use sanding sugar next time as it makes it so beautiful and glittery.
    Reply