Plum Frangipane Galette

Stone fruit season = galette time. This would work with any fruit. Nectarines, apples, cherries, blackberries, peaches…

And I am obsessed with frangipane. A sweet, creamy, smooth almond filling that takes fruity desserts to the next level.


Ingredients :

1/2 recipe Martha’s Pâte Brisée

1 recipe frangipane

5 medium plums


Slice the plums in half, remove the stones and slice into 2cm thick segments.

Roll the pate brisee out into a large circle, approximately 25cm.

Spread with frangipane, leaving a 5cm border at the edge.

Arrange the plum segments on top.

Leave to rest for 20 minutes while you preheat the oven to 180°C.

Bake for 30 – 35 minutes, until golden brown.