top of page

Plum Frangipane Galette

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

3 Tablespoons butter, melted and slightly cooled

1 egg

In a small bowl mix all the ingredients to the frangipane until everything is incorporated and mixed well. Set aside.

Pâte brisée:

2 + 1/4 cups flour

2 teaspoons sugar

3/4 teaspoons salt

12 Tablespoons butter, cut into dice-sized pieces

4 Tablespoons ice cold water

1 egg, scrambled for egg wash

Pastry brush

Pulse the flour, sugar, and salt in the processor to combine. Add the butter. Pulse 8-10 times to combine. You want the butter to breakdown into smaller pea sized pieces. Add the 4 Tablespoons of water and pulse until the dough starts to come together. Dump half the flour mixture onto a large piece of plastic wrap and wrap it tightly. Once it's wrapped press the dough together and form a disc. Repeat with the remainder of the dough then let it rest in the refrigerator for at least an hour.

Slice the plums, set aside.

Roll out dough on a lightly floured surface. You want to roll the dough as evenly as possible to a 1/4" thickness. If you don't own a rolling pin a bottle of wine will work in a pinch. Try to roll your dough into a circle. Turn the dough every few rolls to get an even circle. Lightly flour the top of the dough if it is sticking to your rolling pin and remember, this is a rustic tart and does not have to be perfect.

Transfer the circle to sheet tray lined with parchment.

With the back of a spoon smear the frangipane in an even layer over the dough, leaving a 1 " border without any frangipane.

Pile the plums evenly on top of the frangipane. Fold the edges of your tart right to the edge of your filling. Fold it inch by inch and press it together if it cracks. Brush the egg wash over the crust and sprinkle a little sugar over it. Refrigerate the tart for 20 minutes then bake it for about 40 minutes. The exact time will depend on your oven. Allow the galette to cool a bit before slicing it. Serve with a dollop of ice cream or creme fraiche.


bottom of page