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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1.5 cup
All-Purpose Flour
(Contains Wheat)
4 unit
Plum
2 tbsp
Apricot Spread
½ cup
White Sugar
1 tsp
Cinnamon
56 g
Almonds
(Contains Almonds/Amandes)
113 mL
Cream
(Contains Milk)
1 tbsp
Brown Sugar
Not included in your delivery
8 tbsp
Butter*
(Contains Milk)
½ tsp
Salt*
Nutrition Values
Utensils
Instructions
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.