Stone Fruit Galette
Serves 4 | with Brown Sugar Whipped Cream and Toasted Almonds
This stone-fruit galette highlights seasonal fruit in the best way possible, with buttery, flaky pastry, toasted almonds and brown sugar chantilly cream!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
4 unit(s)
Plum
2 tbsp
Apricot Spread
(May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
½ cup
White Sugar
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 g
Cinnamon, ground
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
56 g
Almonds, sliced
(Contains: Almonds May contain traces of: Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
113 mL
Cream
(Contains: Milk)
1 tbsp
Brown Sugar
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
½ tsp
Salt*
8 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
Before starting, place 1/2 cup butter in the freezer for 10 min until firm. Measure 6 tbsp water into a small bowl and place in the freezer to chill.Before starting, preheat the oven to 425ºF.Wash and dry all produce.Gather all required baking tools. Whisk together flour, 1/2 tsp salt and 2 tbsp sugar in a large bowl until combined.Remove butter from the freezer, then use the largest side of a box grater to grate butter. Add grated butter to the bowl with flour mixture. Stir until butter is completely coated in flour.Add 6 tbsp cold water to flour and stir until a shaggy dough forms. (NOTE: The dough will look a little dry, which is normal. Add more water, 1 tbsp at a time, kneading after each addition, until dough comes together.)
Gently turn dough out onto a lightly floured work surface and pat into a rough ball. (TIP: Cup your hands, then press and turn dough to help form.)Flatten dough into a disk, then cover in plastic wrap and place in the freezer for 20 min.Place a piece of parchment on a work surface, then lightly dust with flour. Using a rolling pin, roll out dough ball into a rough 12-inch circle.Transfer parchment to a baking sheet, then place in the fridge to chill until firm, 10 min.Meanwhile, pit, then cut each plum into 1/8-inch slices.
Add plums, 2 tbsp sugar and 1/2 tsp cinnamon to another large bowl. Stir gently to combine. Remove galette dough from fridge. Leaving a 2-inch border from the edge of the dough, arrange fruit in the centre.Fold the edges of the galette up and over fruit. Pinch the overlapping edges together to form a seal. Brush the edges of dough with 1 tbsp cream, then sprinkle with 1 tbsp remaining sugar. Bake in the middle of the oven until pastry is golden-brown and fruit is tender, 28-30 min.Remove baking sheet from the oven and place on a wire rack to cool.
Microwave apricot spread in a small bowl until warmed through, 15-20 sec. Immediately brush apricot spread over exposed fruit filling. Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.Place brown sugar, remaining cream and remaining cinnamon in the same large bowl (from step 3). Beat using a whisk or electric mixer until stiff peaks form, 2-3 min. Cut galette into slices, then top with whipped cream. Sprinkle almonds over top.
