Roasted Ruby Plum Galette with Almond Frangipane Step-by-step instructions

Before you start

Before starting, ensure the puff pastry is thawed if frozen—transfer it to the refrigerator the night before or leave at room temperature for 30 minutes. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Wash the plums and pat them dry. Grate the marzipan white chocolate and set it aside. Have the frangipane, sliced almonds, honey, and vanilla icing measured and ready. If using homemade frangipane, prepare it ahead and chill until needed.

Instructions

Prep and assemble

1. 1Prep the plums and chocolate
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Rinse the plums, cut them in half, and remove the pits. Slice each half into thin wedges, about 1/4 inch thick. Grate the almond marzipan white chocolate on the large holes of a box grater into a bowl, creating fine ivory curls.
   Look for Plum wedges are clean and even; chocolate is grated into fluffy curls.
   Tip Chill the chocolate block for 10 minutes before grating for cleaner curls.
2. 2Roll out the pastry
   On a lightly floured surface, gently roll the puff pastry sheet into a 12-inch round, about 1/8 inch thick. Transfer the pastry to the prepared baking sheet. If the pastry is very soft, chill it for 10 minutes before filling.
   Look for Pastry is an even round, not stretched or torn.
   Tip Keep the pastry cold for the flakiest layers.

At the end of this phase, the plums are sliced into even wedges, the chocolate is grated into fine curls, and the pastry is rolled into a round and transferred to the baking sheet. The frangipane is spread in the center, leaving a clean border.

The plums are arranged in concentric rings, and the marzipan chocolate is scattered over the fruit. The pastry border is folded and pleated, and the almonds are sprinkled on top. Everything looks neat and ready for the oven.

Bake to golden

3. 3Spread the frangipane
   Spread the almond frangipane cream evenly over the center of the pastry, leaving a 2-inch border all around. The frangipane layer should be about 1/4 inch thick.
   Look for Frangipane covers the center, border stays clean.
   Tip Use an offset spatula for a smooth, even layer.
4. 4Arrange the plum wedges
   Arrange the plum wedges in concentric rings over the frangipane, starting from the outer edge and working inward. Overlap the wedges slightly so they fan out like a flower. Sprinkle the grated marzipan white chocolate over the plums.
   Look for Plums form a tight, overlapping spiral; chocolate curls dot the fruit.
   Tip Use the best-looking wedges for the outer ring to create a pretty edge.
5. 5Fold the pastry border
   Fold the pastry border inward over the fruit, pleating it every 2 inches to create a rustic crust. Press the folds gently to seal. Scatter the sliced almonds over the exposed plums.
   Look for Border is folded and pleated, almonds cover the fruit.
   Tip Don't worry about perfection—rustic folds are part of the charm.

After baking, the pastry is deeply golden and puffed, the plums are soft and jammy with caramelized edges, and the almonds are toasted. The frangipane is set and no longer wobbly. The kitchen smells of butter, almonds, and roasted fruit. If using a thermometer, the center reads at least 160°F (71°C). The galette should not be burnt—just beautifully bronzed.

Glaze and serve

6. 6Bake the galette
   Bake the galette for 30 to 35 minutes, until the pastry is deep golden brown and the plums are soft and jammy. If the edges brown too quickly, tent loosely with foil. The frangipane should be set and puffed slightly around the fruit.
   Look for Pastry is golden, plums are bubbling with juice, almonds are toasted.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.
7. 7Glaze with honey and vanilla
   While the galette is still warm, brush the honey over the plums and pastry edges. Drizzle the vanilla icing over the fruit in a zigzag pattern. Let the galette cool on the baking sheet for 10 minutes before serving.
   Look for Honey makes the fruit glossy; icing sets slightly as it cools.
   Tip Warm the honey briefly to make it easier to brush.

The warm galette is brushed with honey, giving the fruit a glossy sheen, and drizzled with vanilla icing in a zigzag pattern. The icing slightly melts into the warm fruit, creating a marbled effect. After cooling for 10 minutes, the galette can be sliced and served. The pastry is crisp, the filling is tender, and the fruit is sticky-sweet.

Common mistakes

One common mistake is overfilling the galette with too much frangipane or too many plums, which can make the pastry soggy and difficult to fold. Stick to the recommended amounts and leave a generous border.

Another pitfall is using cold plums straight from the fridge—let them come to room temperature so they bake evenly. Finally, don't skip chilling the pastry if it becomes too soft; warm pastry is hard to handle and won't puff as well. Watch the oven towards the end to prevent over-browning.

How to tell it’s done

The galette is done when the pastry is deep golden brown and crisp to the touch, and the plums are soft and bubbling with juices. The frangipane should be set—no longer wet or shiny—and the almonds should be toasted.

The internal temperature of the frangipane, which contains eggs, should read at least 160°F (71°C) on an instant-read thermometer inserted into the center. Let the galette cool for 10 minutes before glazing and serving so the filling sets slightly.

• Egg dishes: 160°F (71°C) in the thickest part