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.
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.