Frangipane is a soft, spreadable nut filling often used in tarts. Sometimes it has flour and when it does it can be a tender cakey component in a fruit tart. This version has no flour. It's made with almonds, unsweetened coconut, and cardamom and is there to add a layer of unexpected flavor.
The base for this galette is pâte brisée—a flakey pastry dough that can be used for both savory and sweet baked goods.The best way to ensure your dough comes out great is to use very cold ingredients. If it's hot in your kitchen stick the flour and butter in the freezer for a few minutes before you begin.
This makes enough pâte brisée for 2 galettes, because this is the perfect time of year to have brisée in the freezer at the ready.
7 plums, juicy but not too soft
1/2 cup almond flour
1/4 cup unsweetened shredded coconut
2 Tablespoons brown sugar
1/8 teaspoon kosher salt
1/4 teaspoon cardamom