Almond Plum Galette Recipes

Steps:

• In a food processor, combine 2 1/2 cups flour, butter, 1 teaspoon sugar, and salt; pulse until mixture resembles coarse meal. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup remaining ice water, 1 tablespoon at a time). Don't overmix. Remove dough from processor and shape into a disk; wrap in plastic and refrigerate 1 hour. Meanwhile, wipe bowl of food processor clean and add almonds, 3 tablespoons sugar, and 2 tablespoons flour; pulse until ground to a coarse meal.
• Preheat oven to 350 degrees. On a floured surface, roll out dough to 1/4-inch thickness. Transfer to a parchment-lined baking sheet; sprinkle almond mixture over dough. With a spatula, transfer plums to dough; press lightly to fan out, leaving a 2-inch border. Fold edge of dough over fruit. Refrigerate 20 minutes. Brush crust with cream; sprinkle galette with 2 tablespoons sugar. Bake until crust is golden and underside is cooked through, about 70 minutes.

Steps:

• 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.
• Combine the plums, 2 tablespoons of the sugar or honey, walnuts, orange zest, vanilla and 1/2 teaspoon of the cinnamon in a large bowl and gently toss together.
• 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.
• Remove the galette from the freezer. Brush the exposed pastry with the egg wash. Combine the sugar and the remaining 1/4 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.

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Line a large (17- by 12-inch) baking sheet with parchment paper.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Transfer to baking sheet.
• Stir together semolina flour and 2 tablespoons granulated sugar and spread evenly over dough, leaving a 1-inch border. Arrange plums, skin sides down, in 1 layer on top of sugar mixture, then sprinkle plums with 3 tablespoons granulated sugar. Fold in edge of dough to cover outer rim of plums, pleating dough as necessary.
• Bake galette, loosely covered with a sheet of foil, 40 minutes. Remove foil and bake until fruit is tender and juices are bubbling, about 5 minutes more.
• Transfer galette on baking sheet to a rack and immediately brush hot juices over plums using a pastry brush. Dust hot galette with confectioners sugar (sugar will melt and help glaze galette). Cool to warm or room temperature, about 30 minutes.
• While galette cools, stir together crme frache, Armagnac (if using), and remaining 3 tablespoons granulated sugar in a bowl until sugar is dissolved. Serve galette with Armagnac cream.