Plum Galette with Frangipane
Plum Galette with Frangipane is one of those desserts that feels fancy but is surprisingly simple to make. This rustic, free-form tart is bursting with juicy plums and a rich almond filling, all wrapped in a perfectly crisp and flaky crust. My family and I love making this galette because it’s not only delicious but also has an amazing crust that pairs beautifully with the sweet-tart plums.
The Origin of Galette
Galette is a French term that refers to a flat, round pastry that can be sweet or savory. Unlike traditional pies or tarts, galettes are free-form and don’t require a pie dish, making them a fuss-free option for bakers of all levels. The addition of frangipane, a luscious almond cream, elevates this plum galette to a whole new level, adding depth and richness to every bite.
Why You’ll Love This Recipe
✔ Easy to Make – No need for a pie dish or precise shaping.
✔ Incredibly Flavorful – The plums’ natural tartness pairs perfectly with the nutty sweetness of frangipane.
✔ Crispy, Buttery Crust – The perfect texture contrast to the soft filling.
✔ Customizable – Works with other fruits like peaches, apricots, or cherries.
How to Make Plum Galette with Frangipane
Step 1: Prepare the Plum Filling
- In a large bowl, mix the plum slices with sugar. Let them sit until they release some juice. Stir in the flour to help thicken the filling. Set aside.
Step 2: Make the Frangipane
- In a bowl, beat the butter and sugar until well combined. Add the vanilla extract and egg, mixing thoroughly.
- Stir in the almond flour until smooth. Cover and refrigerate for 15 minutes.
Step 3: Roll Out the Dough
- Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper. Lightly flour your work surface and roll out the pie crust to a 13-inch circle.
- Transfer the dough to the prepared baking tray.
Step 4: Assemble the Galette
- Spread the frangipane over the dough, leaving a 2.5-inch border around the edges.
- Arrange the plum slices on top of the frangipane.
- Fold the edges of the dough over the filling, working in a clockwise motion.
- (Optional) Distribute small dollops of butter over the plums for extra richness.
- Brush the crust with egg wash and sprinkle with almond slices, pressing gently so they stick.
Step 5: Bake to Perfection
- Bake for 30-40 minutes, or until the crust is golden brown. Let the galette cool slightly before serving.
Serving Suggestions
- Classic: Enjoy warm with a scoop of vanilla ice cream or whipped cream.
- Elegant: Drizzle with honey or a dusting of powdered sugar.
- Refreshing: Serve with a side of Greek yogurt for a balanced treat.
- Gourmet: Pair with a glass of dessert wine for a sophisticated touch.
Expert Tips for the Best Plum Galette
✅ Adjust the Sugar – If your plums are very sweet, reduce the sugar in the filling.
✅ Preheat the Oven – A hot oven ensures a crisp, golden crust. Preheat for at least 20-30 minutes before baking.
✅ Prevent Frangipane Leaks – Some frangipane may ooze out during baking. Once cooled, simply trim any excess for a clean presentation.
✅ Make It Your Own – Swap plums for peaches, apricots, or even berries for a seasonal twist.
✅ Skip the Frangipane – If you prefer, you can make this galette without frangipane, and it will still be delicious.
Related Recipes
You Should Try Plum Galette with Frangipane
Plum Galette with Frangipane is a rustic yet elegant dessert that’s perfect for any occasion. The combination of a flaky, golden crust, sweet plums, and rich almond cream makes this a family favorite in our home. Watch the Video Tutorial & Step-by-Step Images in this post to see exactly how to make this beautiful and delicious treat. If you try this recipe, leave a comment and let me know how you liked it!
Bon Appétit! 🥧🍑
Plum Galette with Frangipane
Ingredients
- 1 pie crust, to make an 8 or 9-inch galette
For the filling
- 6 to 7 plums pitted and sliced (around 550 g)
- ¼ cup sugar if the plums are sweet, reduce the amount
- 1 tablespoon all-purpose flour
For the Frangipane
- ¼ cup unsalted butter soft, not melted
- ¼ cup sugar
- ½ teaspoon vanilla extract
- ¾ cup almond flour
- 1 large egg
For the garnish
- Almond slices
- Egg wash
Instructions
To make the filling
- In a large bowl, mix the plum slices with sugar; when the plums release their juice, add the flour and mix well. Keep aside.
To make the Frangipane
- In a bowl, mix the butter and sugar until combined.
- Add the vanilla and the egg and beat well. Next, add almond flour and mix well. Cover and refrigerate for 15 minutes.
Rolling the crust and making the plum galette
- Cut enough parchment paper to cover your baking tray. Preheat oven to 190C/375F.
- Dust the working surface with flour. Place the dough on your working surface and dust it with flour. Roll it out to 13” wide. If the dough is still hard, leave it on the working surface for 3 minutes and then roll it out.
- Place the rolled-out dough on the baking tray. Spread the Frangipane over the rolled-out dough 2.5 inches away from the pie crust edges.
- Pile the plum slices in the center of the dough, 2.5 inches away from the edges. Fold the dough edges up and to the center clockwise.
- Distribute five small dollops of butter all over the filling. (This step is optional).
- Brush the edges with egg wash and then sprinkle the edges with almond slices. Gently press the almond slices to stick to the dough.
- Bake the Galette for 30 to 40 minutes or until the crust is golden brown.
Video
Notes
- If your plums are sweet, reduce the amount of sugar in the filling and skip adding sugar after folding the galette. Mine were very tart; hence, I had to add more sugar.
- You can also skip adding butter over the filling if the plums are sweet and soft.
- You can skip the almond slices, but it makes the galette look beautiful.
- Make sure to preheat the oven for 20 to 30 minutes before baking.
- The frangipane might leak out of the dough; do not worry. When the pie is cool, you can remove it from the side, and the pie will look great. It happened to me, as you can see in the video.
- This galette can be made without the Frangipane and will still come out awesome.