Plum And Almond Galette Recipes

PLUM AND ALMOND GALETTE

Plum and Almond Galette image

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

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 8

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

Steps:

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.
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.

Nutrition Facts : Calories 452 g, Fat 27 g, Fiber 2 g, Protein 6 g

PLUM, ALMOND AND ORANGE GALETTE

Plum, Almond and Orange Galette image

The galette is a free-form French tart that is effortlessly chic, the kind of dish whose imperfections can render it that much more perfect. It makes an exceptionally good showcase for fruit at the height of the season, as with the plums of late August and early September. Orange zest adds wonderful perfume. Typically, buttery doughs are used in galettes, but this recipe calls for a yeasted dough that is not too heavy or rich, a mixture of white and whole-wheat flour (add almond flour for nutty flavor), with significantly less butter. You can use another dough recipe if you like, though, and just heap on this plum filling.

Provided by Martha Rose Shulman

Categories dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 dessert galette pastry (1/2 recipe)
1 1/2 pounds plums, pitted and sliced
3 tablespoons raw brown sugar or 2 tablespoons mild honey, like clover
3 tablespoons finely chopped walnuts
Finely chopped zest of 1 orange, preferably organic
1/2 teaspoon vanilla extract
3/4 teaspoon cinnamon
25 grams (1/4 cup) almond powder (almond flour)
1 egg beaten with 1 teaspoon milk, for egg wash
1 tablespoon raw brown sugar (if using honey with the fruit)

Steps:

Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit. It will thaw quickly and is easiest to handle if it's cold. You want it just soft enough so that you can manipulate it.
Combine the plums, 2 tablespoons of the sugar or honey, walnuts, orange zest, vanilla and 1/2 teaspoon of the cinnamon in a large bowl and gently toss together.
Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape. Meanwhile, preheat the oven to 350 degrees.
Remove the galette from the freezer. Brush the exposed pastry with the egg wash. Combine the sugar and the remaining 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and some of the juices have run out and caramelized on the parchment. Remove from the oven and serve hot or warm.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 15 grams

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