This rustic plum and pear galette features a buttery almond-infused crust filled with a spiced medley of fresh fruit, creating a perfect balance of sweetness and tartness. Baked to a golden brown and topped with whipped cream, crushed marcona almonds, and mint, this dessert is as beautiful as it is delicious, making it an impressive yet easy treat for any occasion.
Marcona Almond Galette with Plums and Pears
About this Recipe:
Course: Dessert
Cuisine: Continental
Servings: 4-6
Prep time: 10 minutes
Cook time: 50 minutes
Ingredients:
marcona dough:
1 cup all purpose flour
1/2 cup Marcona Almonds, crushed
1 1/2 teaspoons granulated sugar
1 1/2 sticks (3/4 cup or 6oz.) unsalted butter, cut into cubes and chilled
4 tablespoon ice water
filling:
2 teaspoons cornstarch
1/3 cup granulated sugar
1 each large plum (or two medium plums), cored and sliced
1 each large pear, cored and sliced
1 tablespoons lemon juice
1 teaspoon vanilla extract
1/4 teaspoon allspice
1 tablespoon heavy cream
2 teaspoon cane sugar
garnish:
whipped cream
crushed almonds
mint sprigs
Instructions:
1. Combine flour, crushed almonds and sugar in a stand mixer fitted with a paddle attachment.
2. Add butter and mix until crumbly, but with visible chunks of butter. While the mixer is running on low, add in ice water one tablespoon at a time, forming a dough (not sticky). Remove the dough from the mixer and roll into a ball.
3. Wrap in plastic and refrigerate until ready to bake (up to 3 days before).
4. Preheat oven to 400°F.
5. In a large bowl combine cornstarch, sugar, plums, pears, lemon juive, vanilla and allspice. Toss until the fruit is coated.
6. Lightly dust you work surface with flour, remove the dough from the fridge and roll into a large circle (about 12-14 inches round and 1/8 inch thick).
7. Transfer to a parchment lined baking sheet and fill the center with fruit, leaving a 3 inch border.
8. Fold the edges of the dough up and around the fruit (keeping the center of the galette visible), pleating and tucking to keep the galette circular in shape.
9. Brush the dough with cream and sprinkle with cane sugar.
10. Bake for 40-45 minutes, rotating the baking sheet halfway through for even baking, or until golden brown and fruit juices are bubbly. Remove from the oven and let cool for 1-2 hours.
11. Serve galette topped with whipped cream, crushed almonds and mint.