Plum and almond galette

This is a super-easy crowd-pleasing dessert or afternoon tea treat that uses basic store-cupboard ingredients and seasonal fruit. A shop-bought puff pastry base is topped with a ready-rolled marzipan filling, fresh plums and flaked almonds, baked in the oven in just 25 minutes and topped with clotted cream or crème fraîche. Looks impressive, tastes amazing!

Plum and almond galette

Serves 6 to 8

  • 1 pack of ready-rolled all-butter puff pastry
  • 250g ready to roll marzipan
  • 600g fresh plums, stoned and halved
  • 2 tablespoons of flaked almonds
  • Egg wash made with one small egg beaten with a dash of water
  • Clotted cream, crème fraîche or ice cream to serve

To make…

  • Preheat the oven to 220°C
  • Unfurl the flaky pastry onto a greased baking tray – I used a Swiss roll tray as it has a lipped edge to prevent any fruit juices spilling onto the bottom of the oven during the cooking process. With a sharp knife, lightly score a rectangle around the pastry about 2cm from the outer edge. Be careful not to cut right through it as this edge will rise and form the edge of the galette as it bakes.
  • Roll out the marzipan into a rectangle the same size as the inner pastry rectangle and then lay it over the pastry to create the base of the galette.
  • Top the marzipan with the plum halves so that they are evenly spaced across the entire layer. Scatter the flaked almonds across the plums.
  • Brush the edge of the pastry thoroughly with the egg wash.
  • Bake in the middle shelf for 25 minutes. Remove, allow to cool, slide it onto a serving board and cut into thick slices topped with clotted cream or crème fraîche.

Share, follow, like, enjoy!

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About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Desserts, Recipes and tagged , , , . Bookmark the permalink.

1 Response to Plum and almond galette

  1. Pingback: Plum and almond galette — Pigeon Cottage Kitchen | homethoughtsfromabroad626

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