Active Time
30 MIN
Total Time
2 HR
Serves : 8
© Con Poulos

How to Make It

Step 1    make the pate brisee

Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.

Step 2    make the pate brisee

Remove the dough from the processor and gather it into a ball. On a lightly floured surface, roll out the dough into a 16-by-18-inch oval 1/16 to 1/8 inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet. Chill the dough until firm, about 20 minutes. Preheat the oven to 400°.

Step 3    make the filling

In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum wedges on top and dot with the butter. Sprinkle all but 1 teaspoon of the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up over the plums to create a 2-inch border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Sprinkle the border with the reserved 1 teaspoon of sugar.

Step 4    make the filling

Bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft and the crust is richly browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet. Evenly brush the preserves over the hot fruit; brush some up onto the crust, too, if desired. Let the galette cool to room temperature before serving.

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Aggregate Rating value: 5

Review Count: 4199

Worst Rating: 0

Best Rating: 5

Author Name: andreacollette

Review Body: This pastry recipe is the best I've ever found - and I've made a lot of them! Anything you put on it will be dreamy. For this recipe I skipped the preserves and just went with the fresh plums. It was lick-the-plate divine. 

Review Rating: 5

Date Published: 2016-06-26

Author Name: Natalie Michel

Review Body: Absolutely delicious. Used with flaky pastry and apricot jam.

Review Rating: 5

Date Published: 2017-07-23