Juicy plum slices glazed with lemon honey are laid over almond cream and enclosed by a buttery almond pie crust. Resulting in a delightful, open-faced, plum and almond galette that is sweet, tart and creamy!

Let’s indulge in one of summer’s best stone fruits, PLUMS! Minced almonds baked within the pie crust, as well as a layer of delicious almond cream beneath the sliced fruit, has plum and almonds paired together add a harmonious dimension of flavor, and it is SO GOOD! The sliced almonds on the crust could be a little much, but I like a nice crunch. This is optional if you decide to make your own. Gloss it up with a lemon-honey glaze and watch the color of the plums pop before your eyes!

It’s a small detail but if you notice from the cut plums in the background of the images, it has white flesh; nothing much to it, a little dull and unimpressive. Yet during baking is when the pigment from the plum’s skins seeped into the flesh creating a vibrant dark magenta color. Seeing this as I pulled the galette out from the oven, left a feeling of excitement. I was blown away by its color and adding a glaze further amplified its wow-factor. A forgotten detail of baking certain fruits I was pleasantly reminded of in seeing this galette finish beautifully.

Single Serving Slice of Almond Plum Galette | URBAN BAKES

Speaking of plum’s skins, you may ask yourself, which plums to use? Red or black? Truthfully, I’d love to confidently recommend which variety but when I’ve purchased both, it’s been difficult to tell which skins and flesh are tart vs sweet. I’ve also come across plums with purple flesh as seen in this plum tart, but haven’t seen them in awhile.

I’ve also checked reputable online sources and there too, seems to be mixed reviews of the fruit’s flavor profile between the two varieties. Some say red plums have sweeter flesh with tart skins whereas, black plums have tart flesh with sweet skins and vice versa. I say, go with both. Taste test one of each, bake with whichever you prefer and if in the future you want to use the same plums, try purchasing them from the same market to have the best chances of getting consistent results.

Sliced Almond Plum Galette | URBAN BAKES

Now I must confess, when I took the process shots, I was in a bit of a hurry and decided to use pre-made almond paste rather than making it from scratch. I prefer making almost everything homemade but I was in a rush to get these shots done so I could pack my home for a major move. One day I’ll go over that in more detail. For now, I had to use what I had on hand but know, making almond paste from scratch can be used.

How to Make a Plum and Almond Galette

Below are step-by-step images on the process of making an almond plum galette. The captions below each image is a shortened description of the steps. For full recipe instructions, see the recipe card towards the end of this post.

How to Make an Almond Plum Galette | URBAN BAKES — Almond paste

Now don’t forget before taking your first bite, serve it with a scoop of vanilla ice cream. There’s just something about having a warm slice of that gooey almond cream, juicy sweet and tart plums with a spoonful of cold ice cream all together in a single bite that brings so much joy!

Sliced Almond Plum Galette with Ice Cream | URBAN BAKES

Plum and Almond Galette

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Author: URBAN BAKES
Total Time: 2 hours
Yield: 9 inch galette 1x
Diet: Vegetarian

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Description

Juicy plum slices glazed with lemon honey are laid over almond cream and enclosed by a buttery almond pie crust. Resulting in a delightful, open-faced, plum and almond galette that is sweet, tart and creamy!

Instructions

CRUST: In a medium bowl, whisk together flour, minced almonds, sugar and salt. Toss in butter and coat with flour mixture. Using a pastry blender or long-tined fork, cut in butter until the mixture becomes crumbly about the size of small peas. Add egg yolk and repeat cutting yolk into the butter-flour mixture until just mixed. Add 2 tablespoons (30 g) of water and continue to cut into the flour mixture. Continue to add 1 tablespoon of water at a time until a ball of dough begins to form and is able to leave the sides of the bowl.
Shape dough into a flattened disk. Cover tightly with plastic wrap and allow to chill in the refrigerator for 30 minutes.
FILLING: Over a dry surface, shape almond paste into a 8-inch (20 cm) round circle; set aside.
Slice plums 1/2 inch (1.3 cm) thick, discard pitts. To know if you have enough plums, arrange slices over an 8-inch (20 cm) plate; set aside.
In a large bowl, whisk together sugar, Pie Filling Enhancer and cinnamon. Toss in plums and gently mix; set aside.
ASSEMBLY: Heat oven to 400°F (205°C) and line a large rimmed baking sheet with parchment paper or a silicone baking mat; set aside.
Once pastry dough has chilled, lightly flour a clean and dry surface. Roll dough into a 12-inch (30.5 cm) circle about 1/4 inch (1/2 cm) thin. With the aid of a large bench scraper or rolling pin, gently transfer the sheet of pastry dough onto the lined baking pan. For a cleaner finish, invert a 12-inch plate or bowl over the dough and using a knife, trim the edges. Use remaining scraps to fill in any gaps or tears within the rolled out dough. Place the flattened disk of almond paste over the center of the pastry dough.
Remove plum slices from the bowl, shaking off excess fruit juice or large clumps of sugar. Beginning from the edge of the almond paste, use the largest plum slices to create a ring facing in the same direction. Allow the slices to slightly overlap the one before it. Continue to create additional rings of sliced plums working towards the center. Ideally, the smallest slices should be used in the center. Arrange cubed butter over the filling.
Fold dough upward and over the sides of the plums creating pleats about every 1 1/2 inches (4 cm). Using a pastry brush, brush coat a thin layer of beaten egg over the sides of the crust. Sprinkle sliced almonds and coarse sugar over the dough.
Bake for 30 to 40 minutes or until the crust is golden brown and the fruit is tender. Remove from heat and allow the galette to rest on the baking sheet for 10 minutes before transferring onto a cutting board to further cool.
In a small bowl, mix honey and 1 teaspoon lemon juice. Using a clean pastry brush, lightly brush coat glaze over the plums. Once ready to serve, add a scoop of homemade vanilla bean ice cream or a dollop of whipped cream. ENJOY!

Notes

For optimal texture, use fresh fruit before it’s fully ripened. Ripened fruit could become too soft to slice clean and too soggy to manage after being mixed into the sugar-filling thus, not hold its shape as nicely.

Instead of using Pie Filling Enhancer as a thickening agent, mix 3 tablespoons of all-purpose flour and an additional 1/4 cup granulated sugar (a total of 1/2 cup). Mix in cinnamon. Toss in sliced plums and gently mix. Add 1 tablespoon lemon juice and gently stir. Resume to Step 6.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Pie
Cuisine: French

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Plum and Almond Galette