Go Back
–+ servings
Print

Plum Galette With Hazelnut Frangipane

A sweet and elegant plum dessert filled with addictive hazelnut frangipane and ruby plums.

Course Dessert
Cuisine Vegetarian
Keyword galette, plum
Prep Time 20 minutes
Cook Time 50 minutes
Chill Time 2 hours 15 minutes
Total Time 3 hours 25 minutes
Servings 8 servings

Ingredients

For the crust:

  • 2 cups all purpose flour + more for dusting the work surface
  • 2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 10 Tablespoons cold unsalted butter , cut into small pieces
  • 6 to 8 Tablespoons ice water

For the filling:

  • 1/2 cup hazelnuts , toasted with the skins removed
  • 1/4 cup cup plus 3 tablespoons sugar
  • 1 large egg
  • 3 Tablespoons unsalted butter , cut into pieces & at room temperature
  • 1 Tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 pound of ripe plums (about 4 medium), pitted & cut into 1/2 inch wedges

To finish:

  • 1 large egg yolk
  • 2 teaspoons water
  • Sanding sugar , for sprinkling

Instructions

Make the crust:

  1. For the crust, whisk together the flour, sugar, and salt in a mixing bowl.
  2. Cut the butter into the mixture with a pastry blender or clean hands until the butter are in pea size pieces or smaller.
  3. Add six tablespoons of the ice water and mix just until the dough has come together.
  4. Wrap in plastic wrap and stick in the fridge to chill, about two hours.

  5. Preheat oven to 400 degrees F.

Make the filling:

  1. For the filling, combine the hazelnuts and 1/4 cup sugar and pulse until the nuts are finely ground (make sure to stop before it starts to turn into paste).
  2. Add the egg, a tablespoon of butter, flour, cinnamon, and salt and blend until completely combined.
  3. In a medium bowl, toss the remaining 3 tablespoons sugar with the plums.

Assemble the galette:

  1. On a lightly floured a large sheet of parchment paper and roll out the dough on it into a 13-inch circle.

  2. Scoop the hazelnut mixture over the center of the dough and top with the plums (keeping about 4 inch border of dough).

  3. Fold the bare dough of the pasty up and around the filling, pleating the dough as needed to seal.

  4. Gently transfer the galette (with the parchment paper) to a baking sheet and stick in the freezer to chill for 15 minutes.

  5. In a small bowl, whisk the egg yolk and 2 teaspoons of water. B
  6. rush the top of the pastry with the egg wash, sprinkle with sanding sugar, and top the plums with the last tablespoon of butter.
  7. Bake for 45 to 55 minutes or until the crust is golden brown.
  8. Let cool slightly before serving.

Recipe Notes

  • It’s enjoyed best the same day but can be stored at room temperature for up to 2 days.