Mini Plum Galettes
These sweet-tart mini plum galettes are simple to prepare and make a pretty summer dessert for two. Vibrantly red plum slices tucked into a golden, tender, free-form crust with hazelnuts and almond flour are meant to impress.
Ingredients
For the Crust
- 3 tablespoons ice water
- 1 teaspoon apple cider vinegar
- 2 ounces butter cold
- 2.85 ounces all-purpose flour 1/2 cup + 2 tablespoons
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/2 egg
- turbinado sugar optional
For the Plum filling
- 1.5 tablespoons almond flour
- 1.5 tablespoon hazelnuts finely chopped
- 2 tablespoon granulated sugar
- 2 red plums sliced, not peeled
Instructions
- Mix the apple cider vinegar with ice cold water. You will need about 2-3 tablespoons. Keep it cold.
- In a bowl, mix flour, sugar and salt and add cold butter that you cut in small pieces. Use a pastry blender/cutter of 2 knives and cut and blend the butter until you have the texture of coarse meal.
- Add the ice water, a tablespoon at a time, until the mixture just comes together.
- Wrap the crumbly dough ball in plastic wrap and flatting into a small disc. Refrigerate for at least 1 hour.
- Cut the dough ball in two and roll each out on a lightly flowered surface into 7-8 inch circles. Place both dough circles on a baking sheet, lined with parchment paper. (NOTE 1)
- Leaving a 1-inch border, divide almond flour and chopped hazelnuts over the center of the two dough circles. (NOTE 2)
- On top of that divide most of the sugar (the rest of the sugar will be used to cover the plum slices).
- Arrange the red plum slices, in overlapping concentric circles, on top of the sugar., depending on the size of the plums, you may need 1-2 plums. (NOTE 3)
- Sprinkle the remaining sugar over the plum slices.
- Gently fold the edges of the dough over the plums, working your way around and pleating. Press to seal the edges. If you have cracks, just pinch a bit of dough to fill them.
- Brush the crust with the beaten egg, then sprinkle with turbinado sugar if you like. (NOTE 4)
- Bake the mini plum galettes in an oven of 375 degrees F for about 30-35 minutes, or until the plums are tender and the crust is golden brown.
Notes
- It doesn’t matter if your circle is not perfectly round, it is supposed to have a rustic look anyway.
- Instead of chopped hazelnuts, you can use hazelnut flour instead. You keep the flavor mix of the two nut flours, just not the crunch.
- You may be able to get two layers of plum slices, just make sure you can fold the edges of the dough over the fruit.
- The beaten egg and turbinado sugar will add color and crunch.
Nutrition
Serving: 1mini galetteCalories: 528kcalCarbohydrates: 55gProtein: 9gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 2gSodium: 491mgFiber: 3gSugar: 21g