SUMMER PLUMS GALETTE

Treat yourself with this summer classic to enjoy the best of the season and have some fun in the kitchen!

FOR THE CRUST

-250g all purpose flour

-180g cold butter

-3 tbsp ice cold water

-pinch of salt

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-In a food processor, blend together all crust ingredients by pulsing until well combined. The dough should be starting to form into a ball and when pinched together, it sticks.

Add ice water as needed in order to form into ball.

-Place in the fridge until firm and chilled before assembling the tart.

FOR THE FRANGIPANE (ALMOND CREAM)

-1/2 stick 55 unsalted butter, softened

-65 grams granulated sugar

-1 eggs, at room temperature

-1⁄2 tsp. vanilla extract

-1⁄2 tsp. almond extract

-65g almond flour

-a pinch of salt

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-cream the softened butter with the sugar until creamy and slightly softer in color. You can do this with just a fork, a food processor, or a hand mixer or stand mixer

-thoroughly mix in the egg, vanilla extract and almond extract

-thoroughly mix in the almond flour and salt until you have one uniform, smooth almond cream

FOR THE ASSEMBLY

-5/6 ripe plums of your your favorite kind

-1Tbsp flour

-1Tbsp granulated sugar

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-Preheat oven to 375°F (190°C)

-slice the plums into 1/2-inch thick wedges and add them to a bowl. Sprinkle with flour and toss to coat
-remove the pie dough from the refrigerator to let sit for 5 minutes before rolling out

-lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness -transfer on a parchment paper lined baking sheet

-spread the almond cream in the center of the rolled dough, leaving a border about 2 inches all the way around the edge

-arrange the plums wedges on top of the almond cream

-fold the edge of the dough over the plums in a circle, “pleating” the dough to encase the plums

-sprinkle with the remaining sugar

-bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes, rotating the pan halfway through

-let cool completely on the baking sheet before slipping the galette onto a serving platter