Plum Galette

A galette is a rustic French tart that can be made sweet or savory.  Galettes are easier to make than pies because the dough is just wrapped around the fruit filling. I love using plums, but you can use other stone fruit if you wish. I like to serve this with my lavender honey ice cream, but vanilla ice cream is also delicious. This galette has become one of my favorite summertime desserts.

Ingredients

1 rollable pie crust, store bought or homemade

For the frangipane filling

¾ cup almond flour

2 tablespoons sugar

1 egg beaten

¼ cup melted butter, slightly cooled

¼ teaspoon almond extract

¼ teaspoon vanilla

For the fruit

1-pound plums (about 5) pitted and sliced into sixths

zest of half a lemon

juice of half a lemon

2 tablespoons sugar

¼ teaspoon salt

1 tablespoon flour

apricot jam for glazing

Directions

To make the filling combine the almond flour, sugar, egg, butter, almond extract, and vanilla in a medium bowl. Chill in the freezer for half an hour.

While the filling is chilling, combine the plums, zest, lemon juice, sugar, salt and flour in a medium bowl. Let sit at room temperature until you are ready to assemble.

Once the filling is chilled, preheat oven to 375. Roll out the pie dough on a piece of parchment paper with a rolling pin until it is about a 12-inch circle. (I put a piece of parchment paper on top of the dough while rolling to keep it from sticking to the rolling pin.) Place the parchment paper with the rolled out pie dough on a large baking sheet. Spread the frangipane filling on the dough leaving a 2-inch rim.

Using a slotted spoon scoop the plums out of the bowl leaving the juice at the bottom. Arrange the plums on top of the frangipane so they form circles.  Fold the remaining two inches of crust up and over the plums. Bake for 40-45 minutes.  

Let sit for 5 to 10 minutes then glaze the top with apricot jam (1 to 2 tablespoons.)

Cut into wedges and serve with ice cream.

Serves 6-8