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Plum and Almond Galette of free form plum tart made with late summer plums.

Plum and Almond Galette (Easy Freeform Plum Tart)

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
My plum and almond galette is the ultimate late summer dessert. Made with tart plums, buttery pastry, and almonds, it comes together in a flash and is a real crowd pleaser.
Prep Time 20 minutes
Cook Time 30 minutes
Serves 6

Ingredients

for the pastry:

  • 200 g plain flour
  • 100 g butter cold
  • 30 g sugar
  • Pinch of salt
  • 1 egg
  • 1 tbsp cold water

for the filling:

  • 500 g plums stoned and sliced
  • 50 g ground almonds
  • Zest of 1 orange optional
  • 1.5 tbsp sugar to taste
  • 1-2 plain flour

for the crust Topping:

  • 1 egg beaten
  • 1 tbsp milk or cream
  • 3 tbsp slivered almonds
  • 1 tbsp demerara sugar
  • powdered sugar for dusting

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • MAKE PASTRY: Heat the oven to 200°C / 400°F / Gas 6. Blitz flour, butter, sugar, and salt in a food processor to fine crumbs . Add egg and water, pulse until it clumps together. Turn out onto a floured surface, Pat into a disc, wrap, and chill for 15 minutes.
    200 g plain flour, 100 g butter, 30 g sugar, Pinch of salt, 1 egg, 1 tbsp cold water
  • PREP FRUIT: Toss sliced plums with orange zest, sugar, and flour. Set aside.
    500 g plums, Zest of 1 orange, 1.5 tbsp sugar, 1-2 plain flour
  • ROLL & FILL: Roll the pastry out on a well floured surface to a rough 30cm (12in) circle. Transfer to baking tray lined with baking paper, then scatter the ground almonds in the centre. Pile plums on top, leaving a 5cm (2in) border.
    50 g ground almonds
  • ASSEMBLE: over fruit, pinching cracks to seal. Beat the egg and milk or cream together, then brush it all over the pastry. Scatter slivered almonds and demerara sugar over the crust.
    1 egg, 1 tbsp milk or cream, 3 tbsp slivered almonds, 1 tbsp demerara sugar
  • BAKE: Transfer the tart to the oven and bake for 30–35 minutes until golden and bubbling.
  • FINISH: Brush a little of the hot plum syrup that is bubbling in the tart over the fruit to glaze. Cool to room temperature before slicing, then dust with powdered sugar and plenty of whipped cream or ice cream.
    powdered sugar for dusting

Nutrition

Serving: 1slice | Calories: 418kcal | Carbohydrates: 48g | Protein: 9g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 130mg | Potassium: 233mg | Fiber: 4g | Sugar: 19g | Vitamin A: 787IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 2mg