Plum & Blueberry Almond Cream Galette
Servings
112-inch galette
Cook Time Passive Time
60minutes 30minutes
Servings
112-inch galette
Cook Time Passive Time
60minutes 30minutes
Ingredients
galette dough
Almond Cream
Fruit topping
Instructions
  1. To make the dough: In a stand mixer with paddle attachment/or in a food processor, mix together flour, sugar and salt. Add the chilled butter and mix until the butter is broken into the size of large corn kernels. Its O.K is there are a few pieces that are larger, they will make the dough nice and flaky. Add the ice water all at once and mix until the dough JUST begins to hold together. Turn the dough out on a clean work surface and shape the dough into a 5-inch disk and cover with plastic wrap. Refrigerate for at least 30 minutes until nice and firm.
  2. While dough is resting in fridge, start working on the almond cream. Place butter and dry ingredients in stand mixer fitted with paddle attachment, and mix until incorporated. Add the whisked eggs and vanilla and mix until fully incorporated. Place the cream in fridge until ready to use.
  3. Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone mat. Cut and slice the plums and set aside. Lightly, flour your work surface and roll out the galette dough into a 14-inch circle. Transfer it onto prepared baking sheet.
  4. Smear about 3/4 of cup of the almond cream over the dough, leaving about a 2-inch border. Arrange the plums in any way you desire as well as the blueberries. Fold the border of the dough over the plums and brush the dough with melted butter and sprinkle 3 Tbs of sugar over dough and the fruit. If you have melted butter left over, simply drizzle it over the fruit. Bake the galette for about 55-60 minutes until the crust has browned. Allow the galette to cool down a bit before transferring it onto a wire rack. Enjoy at room temperature.