This recipe for Plum Galette combines fresh plums, finely chopped almonds, spices, and a hint of almond extract and vanilla in a flaky, buttery crust for a delicious dessert. Moreover, this plum galette is perfect for entertaining since it can be made beforehand.
Serve it warm with a scoop of vanilla ice cream or whipped cream. For more Summer Desserts, check out these recipes: Fruit Tart, Berry Trifle, Lemon Bars, Strawberry Cake, and Plum Cake.
How to Make Plum Galette
Note: The full instructions are provided in the recipe card below.
Add half of the filling sugar and almond in the bowl of a food processor with the steel blade, and pulse a few times until finely chopped, about 1 minute. Transfer the almond mixture to a small bowl; set aside.
Add the flour, 2 tablespoons sugar, salt, and pulse to combine in the same bowl of the food processor. Next, add butter and pulse until the mixture resembles wet sand.
Slowly drizzle in the ice water and almond extract (if using), and pulse until the dough begins to hold together. Carefully shape the dough into a ball and flatten it into a disc.
If you're not using it immediately, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Roll the dough into a 12-inch circle on a lightly floured surface. Transfer the dough to a parchment-lined baking sheet and refrigerate it for 10 minutes.
In a large bowl, toss the plum with lemon juice, cornstarch, clear vanilla, almond extract, cinnamon, nutmeg, and remaining granulated sugar and light brown sugar. Remove the dough from the freezer and let it rest for a few minutes.
Sprinkle 1 tablespoon of flour on the surface of the pastry dough. Followed by almond sugar. Arrange the plum in an even layer on the almond sugar mixture dough.
Gently fold the pastry border over the filling, overlapping the edges of the dough as needed and leaving the center of the galette open. Place the Plum Galette in the freezer for 15 minutes while preheating the oven.
Preheat the oven to 375 degrees Fahrenheit. Whisk the egg with ⅛ teaspoon clear vanilla and brush the exposed pastry with an even layer of egg wash. Sprinkle the border lightly with demerara sugar.
Transfer the sheet pan to the oven and bake until the pastry is golden brown and the filling is bubbling and thickened, 50-65 minutes. Remove the plum galette from the oven and let it cool to room temperature before slicing for about 15 minutes.
While the plum galette cools, warm the apricot preserves. Place the apricot preserves in a small, microwave-safe bowl and microwave until bubbling, 10 seconds. Using a pastry brush, brush the plum with the preserves for a shiny, glossy finish.
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Recipe
Easy Plum Galette
Equipment
Ingredients
For the Pastry crust:
- 1-½ cups all-purpose flour
- ½ teaspoon kosher salt
- 2 tablespoons granulated sugar
- ½ cup (1 stick) cold unsalted butter, cut into ½-inch pieces
- 3½ tablespoons ice water
- ½ tablespoon clear vanilla , pure vanilla extract or ice water
For the Plum filling:
- 2 pounds fresh plums , pits removed and cut into ½-inch slices
- ½ cup whole almonds
- ½ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup granulated sugar , divided
- ¼ cup light brown sugar , divided
- 1 tablespoon cornstarch
- 1 tablespoon flour
- 1 tablespoon demerara , turbinado, or other coarse sugar, for decoration
For the Egg Wash:
- 1 small egg
- ⅛ teaspoon clear vanilla or pure vanilla extract
For the Glaze:
- 2 tablespoons Apricot Preserves , best quality such as Bonne Maman (optional)
Instructions
Make the Almond Sugar:
- In the bowl of a food processor with the steel blade, add half of the filling sugar and the almond, and pulse a few times until finely chopped about 1 minute. Transfer the almonds mixture to a small bowl; set aside.
Make the Pastry Crust:
- In the same bowl of the food processor, add the flour, 2 tablespoons sugar, salt, and pulse to combine. Next, add butter and pulse a few times until the mixture resembles wet sand.
- Slowly drizzle in the ice water, almond extract (if using), and pulse until the dough begins to hold together.
- Carefully shape the dough into a ball and flatten it into a disc. If you're not using it right away, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Preheat the oven & Roll the dough: On a lightly floured surface, roll the dough into a 12-inch circle. Gently transfer the dough to a parchment-lined baking sheet and refrigerate it for 10 minutes.
Make the Plum Filling:
- In a large bowl, toss together the plum with lemon juice, cornstarch, clear vanilla, almond extract, cinnamon, nutmeg, and remaining granulated sugar and light brown sugar.
- Remove the dough from the freezer and let it rest for a few minutes. Sprinkle 1 tablespoon of flour on the surface of the pastry dough. Followed by the almond sugar. Arrange the plum in an even layer on the almond sugar mixture dough. Gently fold the pastry border over the filling, overlapping the edges of the dough as needed and leaving the center of the galette open. Place the Plum Galette in the freezer for 15 minutes while preheating the oven.
Bake the Plum Galette:
- Preheat the oven to 375 degrees Fahrenheit. Whisk the egg with ⅛ teaspoon clear vanilla and brush all of the exposed pastry with an even layer of egg wash. Sprinkle the border lightly with demerara sugar. Transfer the sheet pan to the oven and bake until the pastry is golden brown and the filling is bubbling and thickened, 50-65 minutes. Remove the plum galette from the oven and let it cool to room temperature before slicing for about 15 minutes.
- While the plum galette cools, make warm up the apricot preserves. Place the apricot preserves in a small, microwave-safe bowl and microwave until bubbling, 10 seconds. Using a pastry brush, brush the plum with the preserves for a shiny glossy finish.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
