A beautiful plum peach galette with a hint of almond in a flaky crust turns summer’s best stone fruits into a delicious dessert that’s easy to make.
I usually only make dessert on special occasions or when we are having guests over. My go-to dessert is fresh baked cookies – they just smell so good coming out of the oven and both kids and adults can’t resist a fresh hot cookie. I also get a lot of requests for pecan pie (mainly by one certain friend of mine who shall remain nameless…). But every now and again, I’ll make a dessert for no reason (although an excess of peaches and sugarplums is a pretty good reason.)
Rustic tarts like this plum peach galette are one of my favorites. The free-form shape is easy to make and much less fussy than a traditional pie. Pile it high with your favorite fruits: peaches, plums, berries, apples – the options are endless. This one adds a little ground toasted almond for extra texture (an idea I shamelessly stole from Martha Stewart). Top it with a dollop of fresh lightly sweetened whipped cream for a perfect end of summer treat.
Still have more peaches to use? Try one of these:
- 2½ cups flour
- 1 tsp. salt
- 1 tsp.sugar
- 1 cup unsalted butter cut into ¼-inch pieces
- ¼ cup ice water
- 2 Tbsp. flour
- ¼ cup toasted almonds
- 2 Tbsp. sugar
- 4 peaches, pitted and cut into chunks
- 1½ cups sugar plums (or 2 regular plums), pitted and cut into chunks
- 1 Tbsp. heavy cream
- 1 Tbsp. Sugar in the raw
- To make the crust, combine the flour, salt and sugar in a food processor. Add the butter and pulse until crumbly. Drizzle the water over and process to combine. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 40 minutes to an hour.
- Preheat oven to 350F. Toast the almonds. Pulse the almonds, 2 tablespoons of sugar and 2 tablespoons of flour in a food processor.
- On a large piece of parchment, roll the dough to a 16-in circle. Sprinkle almond mixture over the dough.
- In a large bowl, toss the peaches and plums together. Pile the fruit on the dough, leaving a 2-inch border. Fold the dough over the fruit. Refrigerate 15 minutes.
- Brush the dough with the heavy cream and sprinkle with sugar in the raw.
- Bake until crust is golden brown, about 1 hour.
- Serve with whipped cream or vanilla ice cream.
Leave a Reply