This yellow plum galette is a dessert that is as pleasant to put together as it is to eat – and that’s not always the case for me with desserts!
That is to say that this is a humble tart that really shines because of the ripest of yellow plums that are held together by a shortbread pastry and layers of ground almonds and vanilla sugar.
We could all use a little more sunshine on a plate, don’t you think? This plum galette has got it in spades.
{ps.} this would be delicious with red plums or peaches, as well, depending on what is in season. I am fond of all stone fruit!
{pps.} Make sure that the dough chills and rests in the fridge for at least an hour before you roll it out and bake up this galette!
Yellow plum galette
Author: Saffron & Honey
Recipe type: Dessert
Cuisine: French
Prep time:
Cook time:
Total time:
Serves: 1
A yellow plum galette with an almond crumb topping.
Ingredients
- 1.25 cups AP flour + 1 tablespoon for rolling our dough
- 1 stick cold unsalted butter, diced
- 0.5 teaspoon salt
- 0.5 teaspoon sugar
- about 4 tablespoons of ice water
- 4-5 ripe yellow plums, sliced
- 0.5 cup almond meal
- 2 tablespoons vanilla sugar
- 1 tablespoon coconut milk
Instructions
- Whisk together the flour, salt, and sugar. Add in butter and use a fork or a pastry cutter to mix in the butter under the mixture resembles a coarse meal. You can also use a food processor, but I just rarely do. I love the feel of pastry!
- Slowly add in ice water until the dough starts coming together. Make sure it is not too crumbly or dry. It's okay if there are still some larger bits of butter remaining.
- Form dough into a ball, wrap in plastic, and refrigerate for at least an hour.
- Roll out the dough on a floured surface. This is a rustic tart, and this does not need to be perfect. Just make sure it is about a quarter of an inch thick. Transfer to a parchment lined baking sheet.
- Preheat oven to 350 degrees. Then whisk together the vanilla sugar and the almond meal. Sprinkle half of that mixture onto the rolled out dough, then arrange the sliced plums on top, leaving a border for you to be able to fold over the dough. Top with remaining almond and vanilla sugar mixture, crimp the crust and chill for 15-30 minutes.
- Brush the crust with coconut milk and bake the galette for about 35 minutes until the pastry golden-brown and the plums are plump and juicy.
Your plum tart reminds me of our time in New Hampshire. We had a huge Japanese yellow plum tree in our orchard that had wonderful plums. Your tart sounds great, especially with the almond crumb topping.
That sounds lovely, Karen – imagine that surplus of plums!