Back to Plum and Almond Galette All Reviews for Plum and Almond Galette - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 45 mins Servings: 8 med104830_0909_plum001.jpg
Ingredients Ingredient Checklist 2 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for rolling 1 cup (2 sticks) cold unsalted butter, cut into pieces 5 tablespoons plus 1 teaspoon sugar 1 teaspoon salt 1/2 cup ice water 1/4 cup whole, skin-on almonds, toasted 5 to 6 plums, halved, pitted, and sliced 1/4 inch thick (keep slices together) 1 to 2 tablespoons heavy cream
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 45 mins Servings: 8 med104830_0909_plum001.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 45 mins Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr 45 mins
Servings: 8
prep: 30 mins
total: 1 hr 45 mins
prep:
30 mins
total:
1 hr 45 mins
Servings: 8
8
med104830_0909_plum001.jpg
med104830_0909_plum001.jpg
Ingredients
Ingredients
- 2 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for rolling 1 cup (2 sticks) cold unsalted butter, cut into pieces 5 tablespoons plus 1 teaspoon sugar 1 teaspoon salt 1/2 cup ice water 1/4 cup whole, skin-on almonds, toasted 5 to 6 plums, halved, pitted, and sliced 1/4 inch thick (keep slices together) 1 to 2 tablespoons heavy cream
Directions
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.
Reviews (7)
Add Rating & Review 39 Ratings 5 star values: 12 4 star values: 10 3 star values: 5 2 star values: 6 1 star values: 6
Reviews (7)
Add Rating & Review 39 Ratings 5 star values: 12 4 star values: 10 3 star values: 5 2 star values: 6 1 star values: 6
Add Rating & Review
39 Ratings 5 star values: 12 4 star values: 10 3 star values: 5 2 star values: 6 1 star values: 6
39 Ratings 5 star values: 12 4 star values: 10 3 star values: 5 2 star values: 6 1 star values: 6
39 Ratings 5 star values: 12 4 star values: 10 3 star values: 5 2 star values: 6 1 star values: 6
5 star values: 12 4 star values: 10 3 star values: 5 2 star values: 6 1 star values: 6
Martha Stewart Member Rating: 5.0 stars 08/02/2020 I've made Martha-recipe galettes with peach, pear, and strawberry/rhubarb, but I think plum is the best! Always perfection. Martha Stewart Member Rating: 5 stars 07/08/2019 This was excellent. The only thing I added was a flour, sugar, lemon zest mixture to coat the plumbs because mine were so ripe. But otherwise did everything else exactly as directed. Will totally make again because my plum tree is loaded and everyone loved it. And the kitchen smelled amazing! Martha Stewart Member Rating: 5 stars 09/07/2014 I've made this recipe 3 times. Once with apples instead of the plums. I liked the plums better. It's prefect with tea and some vanilla ice cream. Last time I made this, I made it for my job's bake-off competition and I won the first prize with it! And trust me, I am no great cook. It's pretty simple but allow yourself plenty of time because of all the waiting. I had a small food processor so I made it in two portions and combined them with no problem at all. I highly recommend this recipe. Martha Stewart Member Rating: Unrated 09/10/2010 What an exquisitely rustic and delicious recipe! My only alterations are: Add 2 Tblsp oif Vodka and 1/2 tsp of good vanilla to the iced water for the crust (makes crust so much easier to roll out ad improves texture). Also, I dotted the surface of the plums with small pieces of butter before baking. My guests ADORED this galette3, and all asked for the recipe (I gave you full credit, Martha!) Martha Stewart Member Rating: Unrated 02/02/2010 Which plumbs were supposed to be avoided, because they're too juicy? Martha Stewart Member Rating: Unrated 10/05/2009 Big hit at our house, fantastic! Martha Stewart Member Rating: Unrated 09/27/2009 Love it, love it, love it! I brushed the crust with an egg wash. I will definitely use sanding sugar next time as it makes it so beautiful and glittery.Martha Stewart Member
Rating: 5.0 stars 08/02/2020
I’ve made Martha-recipe galettes with peach, pear, and strawberry/rhubarb, but I think plum is the best! Always perfection.
Rating: 5.0 stars
Rating: 5 stars 07/08/2019
This was excellent. The only thing I added was a flour, sugar, lemon zest mixture to coat the plumbs because mine were so ripe. But otherwise did everything else exactly as directed. Will totally make again because my plum tree is loaded and everyone loved it. And the kitchen smelled amazing!
Rating: 5 stars
Rating: 5 stars 09/07/2014
I’ve made this recipe 3 times. Once with apples instead of the plums. I liked the plums better. It’s prefect with tea and some vanilla ice cream. Last time I made this, I made it for my job’s bake-off competition and I won the first prize with it! And trust me, I am no great cook. It’s pretty simple but allow yourself plenty of time because of all the waiting. I had a small food processor so I made it in two portions and combined them with no problem at all. I highly recommend this recipe.
Rating: Unrated 09/10/2010
What an exquisitely rustic and delicious recipe! My only alterations are: Add 2 Tblsp oif Vodka and 1/2 tsp of good vanilla to the iced water for the crust (makes crust so much easier to roll out ad improves texture). Also, I dotted the surface of the plums with small pieces of butter before baking. My guests ADORED this galette3, and all asked for the recipe (I gave you full credit, Martha!)
Rating: Unrated
Rating: Unrated 02/02/2010
Which plumbs were supposed to be avoided, because they’re too juicy?
Rating: Unrated 10/05/2009
Big hit at our house, fantastic!
Rating: Unrated 09/27/2009
Love it, love it, love it! I brushed the crust with an egg wash. I will definitely use sanding sugar next time as it makes it so beautiful and glittery.
All Reviews for Plum and Almond Galette
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Plum and Almond Galette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
