Rustic Plum Almond Galette — Buttery Freeform Pie Delight
Plum Galette
A buttery freeform plum pie with almond frangipane—rustic, easy, and irresistibly tender.
Nutrition (per serving)
This galette is one of my favorite late-summer treats — juicy plums baked on a cushion of almond frangipane inside a flaky, buttery freeform crust. It feels casual and sophisticated at once: the kind of dessert you bring to a picnic or serve after a relaxed family dinner.
The recipe leans on ripe plums for bright, jammy flavor and almond for a fragrant, tender base that keeps the filling from getting soggy. It’s forgiving, quick to assemble, and the results are stunningly delicious — crisp edges, caramelized fruit, and a nutty, melting center.
Ingredients
- All-purpose flour:2 1/2 cups
- Granulated sugar (dough):1 tbsp
- Salt (dough):1 tsp
- Unsalted butter (cold, cubed):12 tbsp
- Ice water:6-8 tbsp
- Plums (ripe):2 lb
- Granulated sugar (filling):1/4 cup
- Cornstarch (to thicken):1 tbsp
- Fresh lemon juice:1 tbsp
- Ground cinnamon:1/4 tsp
- Butter (softened, frangipane):4 tbsp
- Granulated sugar (frangipane):1/3 cup
- Almond flour:3/4 cup
- Egg (for frangipane):1 pieces
- Vanilla extract:1 tsp
- Salt (frangipane):1/8 tsp
- Egg (for wash):1 pieces
- Milk (for wash):1 tbsp
- Sliced almonds (toasted):2 tbsp
- Turbinado sugar (for sprinkling):1 tbsp
- Powdered sugar (optional):1 tbsp
Instructions
-
Make the dough: In a large bowl whisk together flour, 1 tbsp sugar, and 1 tsp salt. Cut in the cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces.
-
Add 6 to 8 tbsp ice water a little at a time, tossing until dough just comes together. Form into a disk, wrap, and chill at least 30 minutes while you prepare the filling.
-
Prepare the frangipane: Beat 4 tbsp softened butter with 1/3 cup sugar until fluffy. Add 1 egg, 1 tsp vanilla, 3/4 cup almond flour, and 1/8 tsp salt; mix until smooth and set aside.
-
Prep the plums: Halve and pit the plums, then slice each half into 1/4-inch wedges. Toss gently with 1/4 cup sugar, 1 tbsp lemon juice, 1 tbsp cornstarch, and 1/4 tsp cinnamon; let sit 10 minutes.
-
Assemble the galette: On a lightly floured surface roll the dough into a 12-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
-
Spread the frangipane in the center of the dough, leaving a 1 1/2-inch border. Arrange the plum slices in an overlapping pattern over the frangipane, leaving the border free.
-
Fold the edges of the dough up over the fruit, pleating as needed to form a rustic rim. Brush the crust with a mix of 1 beaten egg and 1 tbsp milk, then sprinkle edges and fruit with turbinado sugar and toasted sliced almonds.
-
Bake in a preheated 400°F oven for 35 to 45 minutes, until crust is deep golden and juices are bubbling. If edges brown too quickly, tent loosely with foil.
-
Cool at least 15 minutes on a rack (the frangipane firms up as it cools). Dust lightly with powdered sugar before slicing and serving warm or at room temperature.
Tips & Notes
- Use ripe but firm plums so the slices hold their shape and caramelize without turning to mush.
- Chill the dough well — a cold crust gives you the flakiest, most tender galette.
- Make the frangipane ahead and keep chilled; it keeps the fruit from releasing too much liquid into the crust.
- Serve slightly warm with vanilla ice cream or a spoonful of crème fraîche for contrast.
