Plum, Almond and Orange Galette

By Martha Rose Shulman

Plum, Almond and Orange Galette
Andrew Scrivani for The New York Times
Total Time
2 hours 15 minutes
Rating
4(74)
Comments
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The galette is a free-form French tart that is effortlessly chic, the kind of dish whose imperfections can render it that much more perfect. It makes an exceptionally good showcase for fruit at the height of the season, as with the plums of late August and early September. Orange zest adds wonderful perfume. Typically, buttery doughs are used in galettes, but this recipe calls for a yeasted dough that is not too heavy or rich, a mixture of white and whole-wheat flour (add almond flour for nutty flavor), with significantly less butter. You can use another dough recipe if you like, though, and just heap on this plum filling.

Featured in: Dessert Galette Pastry

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Ingredients

Yield:8 servings
  • 1dessert galette pastry (½ recipe)
  • 1½pounds plums, pitted and sliced
  • 3tablespoons raw brown sugar or 2 tablespoons mild honey, like clover
  • 3tablespoons finely chopped walnuts
  • Finely chopped zest of 1 orange, preferably organic
  • ½teaspoon vanilla extract
  • ¾teaspoon cinnamon
  • 25grams (¼ cup) almond powder (almond flour)
  • 1egg beaten with 1 teaspoon milk, for egg wash
  • 1tablespoon raw brown sugar (if using honey with the fruit)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

127 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 2 grams protein; 16 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit. It will thaw quickly and is easiest to handle if it’s cold. You want it just soft enough so that you can manipulate it.

  2. Step 2

    Combine the plums, 2 tablespoons of the sugar or honey, walnuts, orange zest, vanilla and ½ teaspoon of the cinnamon in a large bowl and gently toss together.

  3. Step 3

    Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape. Meanwhile, preheat the oven to 350 degrees.

  4. Step 4

    Remove the galette from the freezer. Brush the exposed pastry with the egg wash. Combine the sugar and the remaining ¼ teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and some of the juices have run out and caramelized on the parchment. Remove from the oven and serve hot or warm.

Tip
  • Advance preparation: You can assemble this through Step 3 and freeze it for up to a month. Once it is frozen, double-wrap in plastic.

Ratings

4 out of 5
74 user ratings
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Comments

GinnyClifford

Click on dessert pastry, first item in ingredients.

nadine

Inaccurate title, since it's filled with ground walnuts and only powdered with almond flour. The zest came on strong so one could easily reduce by half. Glad I skipped the unnecessary sprinkling of cinnamon. I should've used more elbow grease to roll the dough out even thinner; it's quite tough but def wholesome. And finally, I used the second ball of dough for the remainder of the fruit mixture. Overall a work in progress of a recipe.

crlnwill

Delicious. I used the crust from https://approvedpromo.info/recipes/448-pie-crust%3C/a%3E . I even forgot to sprinkle crust with nut flour before baking. It still turned out unsoggy. My one addition was 1 t cornstarch to the filling.

Gracers

This is great. Easy to make and the plum orange combo works well. Used honey and didn’t put the extra sugar or cinnamon on at the end. Had to use regular flour instead of almond. Was a bit runny when cut but not bad. Definitely need the parchment paper.

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