Plum Frangipane Galette

Highlight the tart sweetness of fresh summer plums with this rich and creamy almond filling and crisp pastry crust.


  • Crust:
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 2 sticks unsalted butter, cubed and chilled
  • 6 tablespoons ice water
  • Frangipane and fruit filling:
  • 9 tablespoons butter
  • 1/2 cup sugar
  • 2 large eggs
  • 1 1/4 cups almond meal
  • 1 tablespoon dark rum
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Pinch of sea salt
  • 7 plums, pitted and sliced thinly
  • Egg wash, for crust


  1. Crust:
  2. In the bowl of a food processor fitted with the blade attachment, place flour, sugar and salt and pulse to combine. Add butter to the processor and pulse until the mixture resembles a coarse meal. With the processor running, slowly drizzle in up to 6 tablespoons of ice water until the mixture comes together and begins to form a ball. Knead the dough a few times by hand if necessary, then flatten into a disk and wrap in plastic wrap. Refrigerate for at least one hour.
  3. Roll out the crust on a lightly floured surface to 1/4 inch thick, and refrigerate while you make the frangipane.
  4. Frangipane filling:
  5. Preheat oven to 400 degrees, and line a baking sheet with parchment paper.
  6. In a medium bowl, mix butter and sugar together with a spatula until fluffy. Add eggs one at a time, beating well after each addition. Stir in almond flour, rum, vanilla extract, almond extract and salt, and mix well.
  7. Spread filling evenly over the galette crust, leaving a 2-inch border around the edges. Top with plum slices, then fold the galette pastry over the edges and chill for 20 minutes.
  8. Brush crust with egg wash and bake for 35 to 40 minutes, or until the crust is golden brown and the fruit is bubbly. Allow to cool about 30 minutes; serve warm.