This plum and frangipane galette is a quick and easy dessert to knock up, and I’ve made it with a variety of fruits before. Its great with berries (such as blueberries) or other stone fruit like peaches or apricots. The frangipane mixture provides a lovely firm center to this pie which is best served with fresh cream or vanilla ice cream. It’s not overly sweet, so it needs a dusting of ice sugar too. Nor is it very big, so double up the filling and make an extra one if you need to serve more people, and if your pastry comes in two 250gm sheets. I added a splash of Grand Marnier, but you can totally leave this out.
I was given the delicious plumcots that went into this dessert when I visited De Wetshof in Robertson recently. They were grown on their neighbours farm. Essentially a hybrid between a plum and an apricot, I found they had the taste of a plum but with a much-needed firmer texture. I find plums go overly soft very quickly as they ripen. They land up becoming mushy, so you have to catch them during their small window of opportunity when they are ripe enough to be sweet, but not too ripe to disintegrate. The plumcots seemed to offer the perfect solution to this issue and I wish we could get them everywhere.
Plums are lovely converted into desserts, and if you havent seen or made this famous purple plum torte, its well worth popping that onto your ‘must-bake’ list. It’s a real winner and I’ve made it so many times now.
*Cooks notes ~ I always keep all butter puff pastry in my freezer in case I need to make some kind of pie or dessert, and I only every buy good quality all-butter. I shudder to think what goes into some of the cheaper pastry brands. Depending on how your oven bakes, I generally find whenever I’m baking, I need to cover the food about half way through the bake time to prevent over browning. I do this with a piece of tin foil which I move on and off until I get the right degree of brown that I want.
Recipe – makes one small galette – serves 2 greedier or 4 smallish portions
- 250g butter puff pastry
- 65g caster sugar
- 65g butter
- ½ vanilla extract
- 2t Orange liqueur, brandy of cognac (optional)
- 1 egg, lightly beaten - reserve a tablespoon to brush the pastry
- 70g ground almonds / almond flour
- 20g flour
- 250g sliced plums
- Icing sugar to dust
- Fresh cream or ice cream to serve.
- Pre heat the oven to 180C / 350F
- Using an electric mixer beat the sugar and butter until well combined. Add the egg (keeping a tablespoon behind to brush the pastry), cognac, and vanilla extract and mix well.
- Mix the flours in by hand using a spatula. You should have soft but fairly thick paste that holds it shape.
- Place the sheet of puff pastry on a lined tray and spread the filling into the middle allowing about a 3cm border around. Top with ¾ of the sliced plums and then roughly fold the edges and corners in around the filling leaving the center part open. Fill this with the remaining plum slices.
- Brush the edges with the remaining egg and bake for 50 minutes until firm and golden brown. Loosely cover the pie with tin foil from about 30 minutes into the baking time to prevent over browning.
- Serve warm or at room temperature with a dusting of icing sugar, cream or ice cream.
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