This easy puff pastry base plum galette is tasty with frangipan bottom full of almond filling and juicy plums on top. Sprinkled with blanched almonds and sweetened with caramelized sugar.
Plums in season for puff pastry galette
I am dreaming of summer on another fall Friday! Last weekend, when I was doing my grocery, I saw plums on sale. It must be the last plums of this season, because the weather is really chilly, especially in the morning. I love galettes for its easy preparation. It is such an easy, a versatile dessert. You can fill the galettes with any kind of fruit, all year long. Peaches, strawberries, apples, pears, plums…etc.
I have to say, though, that plum galette is one of my favourites. Plum taste vary by the kind of plums you choose. They taste sweet and sometime little tart, particularly the skin might be slightly tart. It is juicy when eaten fresh and perfect for making dessert recipe like this one. Plums can be also fermented into plum brandy. In Central Europe, it is very popular in small villages, where man will make their own plum brandy. Well, I don’t make plum brandy, but I make plum galette.
Frangipan like bottom (almond filling) is particularly tasty
What is particularly very yummy in this recipe and what makes so special in this plum galette is that I am using a special almond filling (or frangipan base) infused with rum. The use of a rum in sweets is very particular for Czech culture and most sweet recipes use a rum. The reason is, that Czech made rum has very pleasant aroma of vanilla and burnt caramel.
The amount of rum used in this recipe (or any other Czech sweet recipe) is very little, and it evaporates while baking. It is mostly used for its aroma. You don’t need to worry about getting drunk from this plum galette. But if you feel unsafe of using the rum, you can easily substitute for rum aroma. You can find it in your grocery store, in baking section, right next to vanilla extract.
Can I substitute the almonds with other nuts?
This almond purée can be easily substitute with any kind of nuts and those who are allergic to nuts can use simple all-purpose flour and add few drops of almond essence.
- puff pastry
- ground almonds
- rum or rum essence
- all-purpose flour
- unsalted butter
- apricot jam
- sliced almonds
For this recipe it is best to use pre-made puff pastry, almond meal (flour), sugar, plums, unsalted butter, and apricot jam. Sugar will be used in the almond filling and plus extra sugar is used on the edges of the galette. You can use brown or Demerara sugar. This gives more caramelized taste, once it’s bakes. At the end this galette is decorated with blanched and sliced almonds, which are sprinkle on the sides of the galette, once egg washed.
How to make the plum galette
Start washing plums first, cut them in half and remove the pit. Cut the plums with a small knife on thin slices. Why thin slices? Because the skin of the plums can be sometimes thicker and this way the galette will be easier to cut. Once all your plums are ready, set them aside and start preparing the almond filling
Almond filling is extremely easy. In a small bowl, combine 1/4 cup of the caster sugar with ground almonds, flour and rum. Combine these ingredients with a spoon and set aside.
Roll out puff pastry into the shape of oval or circle (doesn’t need to be precise here, it is artisan galette). Spread the almond paste onto the whole puff pastry. Take the sliced plums and place them in a circular pattern, while leaving the edges of puff pastry free.
Place the bits of butter on top of the plums and sprinkle sugar over the plums, then fold the puff pastry. Run the egg-wash on the edges of the puff pastry dough and sprinkle the edges with a little extra sugar. Place a few blanched and sliced almonds on the edge of the galette as well. Bake in preheated oven 180 C/ 355 F for 45 minutes.
Once the galette will be golden brown on the edges, it should be done. Take the galette out of the oven and brush slightly with the apricot jam over the plums and on the edges of the galette as well. Let it cool for 15 minutes and enjoy it.
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PLUM GALETTE WITH ALMOND FILLING
For the galette
- 1 package (445 g) frozen puff pastry thawed
- 2 1/2 pounds (1200 g) dark plums pitted and cut into 1/2-inch wedges
- 3 tablespoons (60 g) unsalted butter cut into small bits
- 1/3 cup (70 g) brown sugar to sprinkle on the plums and edges
For the almond filling
- 3 tablespoons (25 g) ground almonds
- 1/4 cup (50 g) sugar
- 3 tablespoons (25 g) all-purpose flour
- 1 teaspoon rum or rum essence
- 1/2 cup (150 g) apricot jam
- 1 small egg for egg-wash
- 1/2 cup (35 g) blanched sliced almonds
- Preheat the oven to 180C / 355 F. Clean the plums, cut in half, pitted and cut into 1/2-inch wedges. Set aside.2 1/2 pounds (1200 g) dark plums
- Prepare the almond paste. In a small bowl, combine 1/4 cup of the sugar with the ground almonds, flour and rum. Combine well with spatula. Set aside.3 tablespoons (25 g) ground almonds, 1/4 cup (50 g) sugar, 3 tablespoons (25 g) all-purpose flour, 1 teaspoon rum
- Roll out puff pastry into the shape of oval or circle (doesn't need to be precise here, it is artisan galette). Spread the almond paste onto the whole puff pastry. Take the sliced plums and place them in a circular pattern, while leaving the edges of puff pastry free.1 package (445 g) frozen puff pastry
- Place the bits of butter on top of the plums and sprinkle a little from the 1/3 cup of brown sugar over the plums, then fold the edges of the puff pastry. Run the egg-wash on the edges and sprinkle the edges with the remaining brown sugar. Place a few blanched and sliced almonds on the edge of the galette as well. Bake in preheated oven 180 C/ 355 F for 45 minutes.3 tablespoons (60 g) unsalted butter, 1/3 cup (70 g) brown sugar, 1 small egg, 1/2 cup (35 g) blanched sliced almonds
- Take the galette out of the oven and evenly brush apricot jam over the hot fruit and brush some up onto the crust too. Let the galette cool to room temperature before serving.1/2 cup (150 g) apricot jam
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