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Author of "Kitchen Matters," Pamela Salzman is making a sweet treat with homemade filling.
Ingredients

Ingredients for Dough

  • ½ cup blanched almonds (slivered is fine)
  • 1 cup plus 2 Tablespoons all-purpose flour, plus additional for rolling out dough
  • 1 teaspoon granulated cane sugar
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cinnamon
  • ½ cup (1 stick) unsalted butter, cold and cut into pieces
  • 3-4 Tablespoons ice water

Ingredients for Filling

  • 1 ½ pounds plums, , about 8, cut into quarters, pits removed
  • 1 Tablespoon unsalted butter, melted
  • 3 Tablespoons pure Grade A maple syrup
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • ½ cup almond flour or meal, bread crumbs, or cooked mille
  • 1 large egg
  • 1 Tablespoon whole milk, half-and-half or heavy cream
  • 1/3 cup sliced almonds
  • 1 Tablespoon granulated cane sugar

Directions

1. Preheat oven to 350 degrees. Place blanched almonds in a pie plate or small baking dish and place in the oven to toast until almonds are fragrant and slightly golden, 13-15 minutes; let cool.

2. Pulse almonds in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse until just combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.

3. Drizzle with 3 tablespoons ice water and pulse until dough comes together, adding another tablespoon of water if needed.

4. Gently pat dough into a 6” diameter disk. Wrap in plastic and chill 30-60 minutes. *

5. Raise oven temperature to 375 degrees. Line a rimless baking sheet with unbleached parchment paper. If you don’t have a rimless baking sheet, invert a rimmed baking sheet and line with parchment.

6. In a small bowl, beat egg with milk and set aside.

7. Combine melted butter, maple syrup, vanilla and cinnamon. Set aside.

8. Roll out dough on a lightly floured surface to a 12” round. Carefully fold dough in half and pick up from the folded side and transfer to prepared baking sheet. Unfold.

9. Spread almond flour in center of dough, leaving a 2” border. Arrange plums over almond flour, keeping the border empty. Brush plums with butter-syrup mixture. Sprinkle the center with sliced almonds.

10. Fold dough edges over, overlapping slightly. Brush folded border with egg wash. ** Sprinkle the whole galette, (fruit and crust) with sugar.

11. Bake galette until crust is golden brown and plums are tender, 45-50 minutes. Let cool slightly before serving.

*Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.

** Save excess egg wash for a scramble or frittata.

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