Plum Galette with Almond Frangipane

This easy puff pastry plum galette features a frangipane-like almond base topped with juicy plums, finished with sliced blanched almonds and a touch of caramelized sugar.

Plums in season for puff pastry galette

I’m dreaming of summer on a cool autumn Friday. While grocery shopping last weekend I found plums on sale — likely the last of the season as mornings have grown chilly. Galettes are one of my favorite desserts because they are quick to assemble and wonderfully versatile. You can use almost any fruit: peaches, strawberries, apples, pears, or plums. They work year-round and require minimal fuss while delivering a rustic, elegant result.

Plum galette remains a top choice for me. Plum flavor varies by variety: some are very sweet, others have a refreshing tartness, especially in the skin. When fresh they are juicy and ideal for baking; their texture and bright flavor shine beneath buttery puff pastry. In this recipe I focus on enhancing the fruit with an almond filling and a sprinkle of toasted almonds for texture and aroma.

Frangipane-like almond filling adds depth

The element that elevates this galette is a simple almond paste, similar to frangipane, lightly flavored with a teaspoon of rum or rum essence. A touch of rum is common in many Central European desserts because it adds warm notes of vanilla and caramel without adding significant alcohol; most of it evaporates during baking. If you prefer not to use alcohol, substitute with rum essence or omit it entirely — the almond and fruit flavors will still be delicious.

If you need to swap out almonds, the almond purée can be adapted to other ground nuts such as hazelnuts or pecans, or, for nut allergies, you can use plain flour with a few drops of almond extract to recreate that nutty aroma.

Ingredients

• Frozen puff pastry (thawed)
• Dark plums, pitted and sliced
• Unsalted butter, cut into small bits
• Brown or Demerara sugar (for caramelized edges)
• Ground almonds (almond meal)
• Sugar (for almond filling)
• All-purpose flour
• Rum or rum essence (optional)
• Apricot jam (for glazing)
• 1 small egg (for egg-wash)
• Blanched sliced almonds (for garnish)

For convenience, use pre-made puff pastry and almond meal. Brown or Demerara sugar gives a deeper caramel flavor on the edges once baked. The galette is finished by brushing warm fruit with apricot jam for shine and sprinkling sliced blanched almonds along the folded crust for crunch.

How to make the plum galette

Clean plums

Wash the plums, cut them in half and remove the pits. Slice each half into thin wedges, about 1/2 inch thick. Thinner slices make the galette easier to slice and serve, and they cook evenly beneath the pastry. Set the prepared plums aside while you make the almond filling.

Almond filling

In a small bowl combine 3 tablespoons ground almonds, 1/4 cup sugar, 3 tablespoons all-purpose flour and 1 teaspoon rum or rum essence (optional). Stir until the mixture is uniform; it will create a slightly thick paste that helps keep the pastry from becoming soggy under the fruit.

Puff pastry and assembly

Roll the thawed puff pastry into a rough oval or circle — precision isn’t necessary for a rustic galette. Spread the almond paste evenly over the center, leaving a border around the edges. Arrange the plum wedges in a circular overlapping pattern on top of the almond layer, leaving about 1–2 inches of pastry free around the rim.

Dot the plums with bits of butter, then sprinkle about one-third of the brown sugar over the fruit. Fold the pastry edges over the fruit to form the rim. Beat the egg and brush the exposed pastry rim, then sprinkle the remaining brown sugar along the crust. Press sliced blanched almonds onto the egg-washed edge for decoration. Bake in a preheated oven at 180°C / 355°F for approximately 45 minutes, until the crust is golden and the plums are bubbling.

Remove the galette from the oven and, while still warm, brush the plums and crust lightly with warmed apricot jam to give a glossy finish. Allow the galette to cool for 15–30 minutes before slicing so the filling sets slightly.

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• HOMEMADE CZECH SWEET PASTRY FRGALE
• APPLE GALETTE
• VALENTINE’S STRAWBERRY PUFF HEARTS
• KEY LIME CHEESECAKE TART RECIPE

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