Baking Classics
The Technique
Plum Frangipane Galette
Ripe, juicy plums & a simple mixture of almonds & sugar serve as the foundation for this summer stunner. Plum Frangipane Galette highlights the seasons finest for a dessert that will have guests raving over. The Basics: Plums covers many key points that should be kept in mind when working with this particular stone fruit variety & offers tips for preparing them for this beautiful galette. When the fruit is truly at it’s peak, expect the juices to spill out onto the pan during baking. Compared to the Nectarine Galettes, that is the true difference in whether the tarts will be more self contained or a bit more wild. Just know that both results are lovely & delicious. Learn how to prepare a rustic galette ideal for many casual summer gatherings.
Plum Frangipane Galette
makes 6 servings
Only half of the Buttermilk Pâte Sucrée will be needed in order to prepare the dessert. Make two & double the filling ingredients or handcraft a few Nectarine Galettes with the remaining dough.
Buttermilk Pâte Sucrée
1/2 cup sliced almonds
1/2 cup sugar
1/4 cup cold butter, cut into pieces
1/4 tsp almond extract
5 ripe, fresh plums {about 1 pound}, pitted & quartered
Granulated sugar
1/4 cup sliced almonds
Prepare the Buttermilk Pâte Sucrée as directed. Divided the dough in half. Wrap one portion in plastic wrap & save for another use. Roll the remaining piece of dough between plastic wrap into a 10-inch circle to a 1/4-inch thickness. Chill 20 minutes. Meanwhile, pulse the almonds & the sugar 20 seconds on Low in a food processor until the nuts are finely ground. Add the butter & the almond extract. Pulse 30 seconds or until crumbly in texture & the mixture comes together.
Remove one piece of plastic wrap from the chilled dough then invert onto a parchment paper-lined half sheet pan. Remove the remaining piece of plastic wrap. Spread half of the almond mixture into a 7-inch circle over the dough. Arrange the plums over the top. Dollop the remaining almond mixture over the fruit. Fold the excess dough over the fruit mixture forming a rustic, freeform tart. Freeze 30 minutes or chill 1 hour.
Preheat the oven to 425 degrees. Sprinkle the galette with granulated sugar. Bake in the lower third portion of the oven 25 minutes. Sprinkle 1/4 cup sliced almonds over the galette, return to the oven & bake an additional 10 minutes or until the crust is golden. Remove from the oven. Serve warm with ice cream, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Plum Frangipane Galette
Ready to eat plums were used to prepare this particular galette. It’s always important to bake fruit pies & tarts on a heavy pan with a lip so as to contain the juices while in the oven. Allow the galette to cool about 20 minutes or so then use a paring knife to outline it & cut away the parchment paper. The flat disc of a traditional tart pan may be slipped under the galette so it may be transferred to a serving platter. Expect the crust to remain crisp around the edges & on the bottom portion.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Remove one piece of plastic wrap from the chilled dough then invert onto a parchment paper-lined half sheet pan. Remove the remaining piece of plastic wrap. Spread half of the almond mixture into a 7-inch circle over the dough.
No. 2
Arrange the plums over the top.
No. 3
Dollop the remaining almond mixture over the fruit.
No. 4
Fold the excess dough over the fruit mixture forming a rustic, freeform tart. Freeze 30 minutes or chill 1 hour.
No. 5
Preheat the oven to 425 degrees. Sprinkle the galette with granulated sugar.
No. 6
Bake in the lower third portion of the oven 25 minutes. Sprinkle 1/4 cup sliced almonds over the galette, return to the oven & bake an additional 10 minutes or until the crust is golden. Remove from the oven. Serve warm with ice cream, if desired.
The Tune
“Summertime” Billie Holiday
httpa://www.youtube.com/watch?v=uYUqbnk7tCY
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