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Plum Frangipane Galette

Plum Frangipane Galette

This Plum Frangipane Galette might just be the prettiest thing I’ve ever made.

Do you see that golden crust? Those red and gold plums? The frangipane peeking through? It’s gorgeous.

But looks aren’t everything, so it’s a good thing it’s delicious too. The crust—my favorite all-butter recipe—is flaky as all get-out, and it’s filled to the brim with barely sweetened fresh plums and fragrant frangipane, AKA the almond pastry cream of dreams. It’s so good!

My train of thought is not hard to follow. As this is my third frangipane based dessert in three weeks, you can probably gather that I am on a bit of a frangipane kick right now. But it’s for good reason—frangipane is easy to blitz up in a food processor and works as a perfect foil to any number of summer fruits. I’m already thinking up some ways to incorporate it into my Thanksgiving pies, too!

Plum Frangipane Galette

But I’m getting ahead of myself. Today, it’s all about the plums.

Plum Frangipane Galette
makes 1 galette, about 8 servings

Frangipane:
1 cup almond flour or 4 ounces blanched almonds
1 tablespoon all-purpose flour
pinch of Kosher or sea salt
6 tablespoons granulated sugar
6 tablespoons unsalted butter, cold-ish room temperature, cut into cubes
1 large egg
1/2 teaspoon pure almond extract

For the Galette:
1/2 recipe All-Butter Pie Dough or other good single crust recipe
3 medium plums, thinly sliced
2 tablespoons granulated sugar
2 tablespoons butter, cut into small pieces

For Assembly:
1 large egg
1 teaspoon water
coarse sugar (optional)

For Serving (optional):
confectioner’s sugar
vanilla ice cream
whipped cream

Make the frangipane. In a food processor (or very good blender), pulse almond flour, all-purpose flour, salt and sugar together. Pulse in butter. Pour in egg and almond extract, and process until frangipane is a homogenous paste.

Arrange oven racks in the upper and lower positions. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Set aside.

Flour a surface and a rolling pin. Roll pie dough out until it is 1/8-inch thick (about a 12-inch circle). Transfer to prepared pan. Spread frangipane in a circle, leaving a 2-inch border on all sides. Arrange plums in a pattern over the top, making sure to overlap the slices. Fold dough over the sides of the filling to contain it. Dot exposed filling with butter.

In a small bowl, whisk together egg and water. Brush mixture on exposed pie dough. Sprinkle with coarse sugar, if desired.

Bake galette on the upper rack for 25 minutes. Move to the lower rack. Bake for 20-25 more minutes, tenting with foil if anything begins to brown too quickly. Crust will firm up as the galette cools.

Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve as-is, or with sifted confectioner’s sugar, whipped cream or vanilla ice cream, if desired.

Galette will keep covered at room temperature for two days, or in the refrigerator for up to four.