Stone Fruit Galette
with Brown Sugar Whipped Cream and Toasted Almonds
This stone fruit galette highlights seasonal fruit in the best way possible, with buttery 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
8 tbsp
Butter*
½ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
