Ingredients
- TOPPING:
- 1/2 cup slivered almonds, chopped
- 2 Tbsp. butter
- 2 Tbsp. brown sugar
- 1 Tbsp. flour
- 1/2 tsp. ground cinnamon
- GALETTE:
- 5 ripe plums
- 1/4 cup brown sugar
- 1 sheet prepared butter puff pastry, rolled to a 12x12 inch square
- 1 egg yolk
- 1 tsp. coarse sugar crystals
Details
Servings 6
Preparation time 20mins
Cooking time 60mins
Preparation
Step 1
Preheat the oven to 375 degrees.
Toast the almonds on a baking sheet for about 7 minutes, until golden. Allow to cool slightly; then combine with the butter, sugar, flour and cinnamon until crumbly. Set aside.
Cut each plum into 8 wedges and toss together with ¼ cup brown sugar.
Place the prepared pastry on a parchment lined baking sheet. Spread half the almond mixture in the centre of the pastry square. Mound the plums over top of the almond mixture, leaving a 2 inch border of pastry.
Sprinkle the remaining almond mixture on top of the plums. Pull the pastry edges up over the outer layer of plums to form a rough circle, pleating the pastry as you go. Brush the pastry with egg yolk and sprinkle with coarse sugar crystals.
Bake at 375* for 40 minutes, until the pastry is golden and the plums have softened. Allow to cool before serving.
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