Prune Plums are tasty blue and purple plums with a green flesh. These flavourful plums are in season right now in the Okanagan and there are so many ways to use them. In this post, I am sharing a Caramelized Prune Plum Frangipane Galette recipe that has a unique caramelized plum filling that you will enjoy trying. Roasting the plums transforms the flesh into a pretty rose colour and a distinct fragrant flavour. I have developed this recipe to include almonds, caramel and vanilla bean extract, all of which pair extremely well with plums.
Plums are also noted for their health benefits: they are low calorie and contain over 15 vitamins and minerals, in addition to dietary fibre and antioxidants, which are helpful in reducing inflammation and controlling blood sugar. Examples of sweet dishes plums can be used in are a plum paste (delicious with cheese) or as a filling in pastry; in a confiture, tart or cake or plum kuchen, to name a few. Examples of savoury dishes are perogies with plum filling, pork tenderloin with plum sauce, and plum chutney.
Galettes are a great way to start experimenting with pastry because they do not require the precise care that is taken with a tart or pie shell. They are free-form pies, rustic in nature and delicious. Give it a try!
Caramelized Prune Plum Frangipane Galette
CHEF TALK: This galette recipe utilizes plums in a unique way. They are roasted in the oven using a French technique which uses sugar and butter to help caramelize the fruit. I use brown sugar to roast the plums because it lends well to creating the caramel flavour that pairs well with the plums. For step-by-step instructions on how to make the pâte brisée pastry, please refer to my link below. I will be posting a gluten-free (and dairy-free adaptable) pâte brisée pastry recipe very soon (the crust shown in the photographs in this post is created from gluten-free pâte brisée).
- 1 recipe Pâte Brisée
- 2 lbs. (908 g) prune plums, halved and pitted
- 2/3 cup (113 g) brown sugar
- 1 tablespoon (15 ml) vanilla bean paste or vanilla extract
- 1/2 teaspoon (2.5 ml) almond extract
- 2 tablespoons (30 g) cold butter, cut into small pieces
- 2/3 cup (180 g) Frangipane Filling (recipe follows)
For the top of the galette:
- Egg wash (1 egg mixed with 1 teaspoon water)
- 1/4 cup (25 g) sliced almonds
- 2 tablespoons (30 g) organic cane sugar or granulated sugar for sprinkling
Almond Frangipane Filling:
- 5 Tablespoons (75 g) unsalted butter, at room temperature
- 1/3 cup (70 g) granulated sugar or organic cane sugar
- 1 large egg
- Pinch of salt
- 2 teaspoons (10 ml) vanilla extract or vanilla bean paste
- ½ teaspoon (2.5 ml) almond extract
- ¾ cup (90 g) ground almonds
- Preheat the oven to 375°F or 350°F for a convection setting.
- Line a baking sheet with a sheet of parchment paper large enough to extend over the sides slightly (this is to contain any excess plum juices).
- Prepare the pâte brisée according to recipe directions and chill for one hour.
- Toss the halved plums with brown sugar, vanilla bean paste and almond extract. Place the plums cut side down on the sheet of parchment. Dot the plums with the small pieces of cold butter. Roast the plums for 40 minutes for one hour until the plums are caramelized and the remaining juices (caramel) are thick and sticky. Set the baking sheet aside to cool while you roll out the pastry. Raise the temperature of the oven to 425°F or 400°F if using a convection setting.
- Roll out the pastry on a lightly floured piece of parchment paper to approximately 15″ diameter. Chill in the refrigerator while you are preparing the filling.
- Make the Almond Frangipane Filling: In a mixing bowl, cream the butter, sugar, and salt together by hand. Beat in the egg, and vanilla and almond extract. Stir in the ground almonds. Set aside. Spread the centre of the pastry with the 2/3 cup of frangipane filling as shown in the photograph.
- Lay the caramelized plum halves on top of the frangipane filling in a pretty pattern. Drizzle the plums with any sticky juices that remain on the baking tray.
- Fold the edges of the pastry over the filling as shown in the photograph. It does not have to be perfect – a galette is rustic, yet elegant in its simplicity.
- Brush the pastry with egg wash, then sprinkle the pastry with the sliced almonds. Finally, sprinkle the sugar on top of the pastry.
- Bake in a preheated oven for 10 minutes, then lower the oven to 375°F or 350°F for convection setting and then bake for a further 30 minutes or until the pastry is golden and the fruit is bubbling. Leave to cool on a rack.
- Serve the galette warm or at room temperature with Creme Anglaise or a scoop of vanilla bean ice cream.
Caramelized Prune Plum Frangipane Galette
Here is your visual step-by-step in photographs How to Make Caramelized Prune Plum Frangipane Galette:
You Might Also Enjoy:
Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Favourite Kitchen Tools – The Simple Spatula
- Parchment Paper
- Cutting pies and Tarts
- Oven Temperature Accuracy
- Extracts: Vanilla Bean Paste and Almond Extract
If you try my recipe for Caramelized Prune Plum Frangipane Galette, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!
The Urb’n’Spice Chef
Follow me on Social Media
Did you Make my Recipe?
Plums Health Benefits – World’s Healthiest Foods