A fresh-baked fruit galette is proof that you donāt need specialty equipmentāor even a pie plateāto successfully bake a beautiful dessert from scratch. Here, sliced plums are arranged on an irregular round base of pĆ¢te brisĆ©e (ground almonds are sprinkled over the crust first). The dough is then simply folded over the filling to make a rough border. Thereās no crimping or embellishment required; the unfinished edge is a big part of the appeal.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Preheat oven to 350Ā°F. On a lightly floured piece of parchment, roll out dough into an approximate 16-inch oval, 1/4 inch thick. Transfer dough (on parchment) to a large baking sheet.
Step 2
Pulse almonds, 3 tablespoons sugar, and the flour in a food processor until ground to a coarse meal. Sprinkle almond mixture over dough. With a spatula, transfer plum slices to dough, spacing close together and leaving a 2-inch border; press lightly to fan out. Fold edge of dough over fruit. Refrigerate 30 minutes.
Step 3
Brush dough with cream; sprinkle galette evenly with remaining 2 tablespoons sugar. Bake until crust is deep golden, and plums are juicy and bubbling, about 70 minutes. Transfer to a wire rack, and let cool completely.
