Roasted Ruby Plum Galette with Almond Frangipane

This rustic plum galette brings together buttery puff pastry, sweet almond frangipane, and juicy ruby plums in one stunning dessert. A shower of grated marzipan white chocolate and a honey-vanilla glaze make it feel extra special.

The free-form shape means no tart pan or perfect crimping—just fold, bake, and admire the glossy fruit and golden crust. Serve warm with a scoop of vanilla ice cream or a dollop of crème fraîche for a dessert that tastes as beautiful as it looks.

A galette is the easiest way to make a showstopping fruit dessert. Here, ripe purple plums are sliced into wedges and fanned over a layer of almond frangipane, all wrapped in flaky puff pastry. The video-inspired method adds a clever twist: grated almond marzipan white chocolate melts into the fruit as it bakes, creating pockets of sweet, nutty flavor.

A final brush of warm honey and a drizzle of vanilla icing give the plums a jammy, glossy finish. This recipe is forgiving, adaptable, and ready in under an hour—perfect for a weeknight treat or a casual gathering.

Ingredients

Why this recipe works

The combination of almond frangipane and plums is a classic pairing that works beautifully. Frangipane is rich, nutty, and slightly sweet, providing a creamy base that soaks up the plum juices as they release during baking.

The almond flavor echoes the marzipan white chocolate, tying the whole dessert together. Because the frangipane is spread thin, it bakes through quickly and stays tender, never soggy.

Puff pastry is the shortcut that makes this galette so approachable. It bakes into crisp, flaky layers that contrast with the soft fruit and creamy filling.

The rustic fold-and-pleat method creates a sturdy edge that holds the filling without needing a tart pan. The high oven temperature ensures the pastry puffs and browns while the plums caramelize and turn jammy, concentrating their flavor.

Notes and substitutions

Choose ripe but firm purple plums—they should give slightly to pressure but hold their shape when sliced. If plums are very tart, you can sprinkle a little sugar over them before baking, but the honey glaze adds sweetness at the end. Almond frangipane cream is available in some supermarkets or can be made by blending almond paste with butter, sugar, and egg; store-bought works perfectly here.

For the marzipan white chocolate, look for a bar that combines almond paste and white chocolate, often labeled as almond marzipan white chocolate. If unavailable, grate a block of almond paste and mix it with grated white chocolate. Keep the pastry cold until the moment you fill it—this ensures maximum flakiness. A pizza cutter or sharp knife makes clean slices for serving.

• almond marzipan white chocolate: Use 4 oz almond paste plus 2 oz white chocolate, grated together.
• almond frangipane cream: Use store-bought almond paste blended with softened butter and an egg.
• purple plums: Use ripe black plums or red plums; adjust sugar if very tart.
• vanilla icing: Whisk 1/2 cup confectioners' sugar with 1-2 tbsp milk and 1/2 tsp vanilla.

Equipment

• Box grater
• Baking sheet
• Parchment paper
• Pastry brush
• Sharp knife
• Cutting board