Roasted Ruby Plum Galette with Almond Frangipane Tips, FAQ & printable recipe

Tips for success

For the flakiest pastry, keep everything as cold as possible. If the puff pastry warms up while you're arranging the fruit, pop the assembled galette in the fridge for 10 minutes before baking.

This helps the butter stay solid, which creates those distinct, airy layers. Also, use a sharp knife to slice the plums—dull blades crush the fruit and release too much juice, making the galette soggy.

To get clean slices when serving, let the galette cool for at least 10 minutes after glazing. This allows the frangipane to set slightly, so it doesn't ooze out when cut.

Use a serrated knife and slice with a gentle sawing motion. Serve warm or at room temperature—both are delicious. If you want extra shine, brush a little more honey on the fruit just before serving.

Variations

• Peach Galette: Substitute ripe peaches for the plums. Peel and slice them, and toss with a tablespoon of sugar and a squeeze of lemon juice. Reduce the honey glaze to 1 tablespoon, as peaches are sweeter.
• Cherry Almond Galette: Use 3 cups of pitted fresh cherries instead of plums. Toss with 2 tablespoons of sugar and 1 tablespoon of cornstarch to thicken the juices. Omit the marzipan chocolate and add 1/4 cup of sliced almonds to the frangipane.
• Spiced Plum Galette: Add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground cardamom to the frangipane before spreading. Sprinkle the plums with a pinch of nutmeg before arranging. This adds warmth and depth.
• Gluten-Free Galette: Use a gluten-free puff pastry or a gluten-free pie crust. Ensure the frangipane is made with gluten-free ingredients. The rest of the recipe remains the same, but check the pastry for doneness as gluten-free versions may bake faster.

Storage and make-ahead

Fridge

Store leftover galette in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-8 minutes to restore crispness.

Freezer

The baked galette can be frozen for up to 2 months.

Reheat

Reheat individual slices in a toaster oven or regular oven at 350°F (175°C) for 5-8 minutes until warm and the pastry is crisp again.

Store leftover galette in an airtight container in the refrigerator for up to 3 days. The pastry will lose some crispness but will still taste wonderful. To refresh, reheat in a 350°F (175°C) oven for 5 to 8 minutes until warm and slightly crisp again.

The galette can be fully assembled (without glazing) up to 4 hours ahead and kept in the refrigerator. Bake just before serving, then glaze. The frangipane and plum filling can also be prepared a day ahead and stored separately, but the pastry is best when baked the same day.

Serving ideas

This galette is delicious on its own, but a scoop of vanilla ice cream or a dollop of crème fraîche balances the sweetness and adds creaminess.

For a fall twist, drizzle with a little caramel sauce or sprinkle with powdered sugar. The warm, jammy plums and flaky pastry are perfect with coffee or tea.

To serve, slice the galette into 8 wedges using a serrated knife. Lift each slice with a spatula to keep the filling intact.

Place on plates and, if desired, add a small spoonful of crème fraîche or a few fresh plum slices. The contrast of warm pastry and cool topping is irresistible.

Frequently asked questions

Recipe card

Roasted Ruby Plum Galette with Almond Frangipane

Prep 20 minCook 35 minTotal 55 minServes 8

Ingredients

• 1 sheet puff pastry, thawed if frozen
• 4 oz almond marzipan white chocolate
• 1/2 cup almond frangipane cream
• 6 ripe purple plums
• 1/4 cup sliced almonds
• 2 tbsp honey
• 1/4 cup vanilla icing

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk, tree nuts, eggs

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

52 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.