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Perfect Spiced Plum and Pistachio Galette

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A rustic yet refined galette featuring a flaky buttery crust, nutty pistachio frangipane, and juicy spiced summer plums, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • ½ cup (115g) unsalted butter, cold and cubed
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 3 to 4 tablespoons (45-60ml) ice water, chilled
  • ¾ cup (90g) ground pistachios, unsalted and finely ground
  • ¼ cup (30g) almond flour
  • ½ cup (115g) unsalted butter, softened
  • ½ cup (60g) powdered sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • About 6 medium fresh summer plums (roughly 600g), halved and sliced
  • 2 tablespoons (25g) brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 teaspoon cornstarch
  • 2 tablespoons raw pistachios, roughly chopped for garnish
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon turbinado sugar (optional)

Instructions

  1. Make the Galette Dough: In a food processor, pulse flour, sugar, and salt together. Add cold, cubed butter and pulse until mixture resembles coarse crumbs with pea-sized bits. Drizzle in ice water, one tablespoon at a time, pulsing until dough just starts to come together. Avoid overmixing. Turn dough out onto floured surface, shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Pistachio Frangipane: In a bowl, cream softened butter and powdered sugar until light and fluffy (about 2-3 minutes). Beat in the egg and vanilla extract until combined. Fold in ground pistachios, almond flour, and a pinch of salt. Set aside.
  3. Prepare the Plum Filling: Toss sliced plums with brown sugar, cinnamon, cardamom, lemon juice, and cornstarch to thicken juices and prevent soggy crust.
  4. Roll Out the Dough: On a lightly floured surface, roll dough into a roughly 12-inch (30cm) circle, about ⅛ inch (3mm) thick. Transfer carefully to a parchment-lined baking sheet.
  5. Assemble the Galette: Spread pistachio frangipane evenly over dough, leaving a 2-inch (5cm) border. Arrange plum slices on top, overlapping slightly. Fold edges of dough over fruit, pleating as needed.
  6. Finish and Bake: Brush dough edges with egg wash and sprinkle with turbinado sugar and chopped pistachios. Bake in preheated oven at 375°F (190°C) for 35-40 minutes until crust is golden and fruit bubbles. Tent with foil halfway through if edges brown too quickly.
  7. Cool and Serve: Let galette cool on baking sheet for 15 minutes before slicing to allow filling to set.

Notes

Chill dough for at least 30 minutes for a flaky crust. If dough is sticky while rolling, refrigerate for 10 minutes. Use cornstarch to thicken juicy plums and prevent soggy crust. Tent galette with foil if edges brown too fast. Softened but not melted butter is key for frangipane. Rustic pleats are fine; no need for perfect edges.

Nutrition

Keywords: spiced plum galette, pistachio galette, summer dessert, frangipane, rustic galette, easy dessert, seasonal fruit dessert

Find it online: https://milacook.com/perfect-spiced-plum-and-pistachio-galette-recipe-easy-homemade-dessert/