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Petites Galettes - Almonds and Plums

I LOVE all tarts and I cannot lie!

Photo by Alon Messika Lately I noticed, a lot of the people around me tend to think less of tarts and pies. I don't get it! Tarts and pies are the best! The variety.. oh, the variety. Baked, chilled, frozen, cooked creams, chocolates and fruit. I just Love tarts.

I guess what I'm saying, is that when it comes to tarts and pies, the game is endless.

It's not by accident, that the first unit of every Pastry course, is "tarts and cookies". Some tarts are very basic, some very advanced. Today, I wanna talk about Galettes. The galette, is a free form tart. Meaning, you don't need a ring or a pie ramekin to bake it. All you need is an oven, ingredients, and a big smile!

So, a Galette is basically pie dough, that I roll out and fill with whatever filling I crave, leaving a 1-2" edge. I fold the edge onto the filling, and bake it like that. Free form, shape what may.

What I love about this particular tart, is that it's rustic, beautiful, delicious, and not intimidating for the unexperienced baker.

Photo by Alon Messika

I'm gonna share my almond cream and plum galette recipe with ya'll. Let me just say, you can easily replace the almonds in the almond cream with a different nut you may fancy, like... cashews, pistachios, hazelnuts, walnuts etc,. Same things goes for the fruit - we have amazing nectarines, peaches, figs, even grapes! I love grapes in baked goods, I don't think people get how delicious they can be!

Anyway, I guess what I'm saying is, after you give this recipe a go, be a little adventures, your loved ones will enjoy it, for sure.

Photo by Alon Messika

Petites Galettes - Almonds and Plums

The Dough:

2.5 cups AP flour 1 T sugar1 t salt220 g cold, cubed butter1 T vinegar1/2 cup ice cold water


In a mixer with the paddle attachment, mix the flour, sugar, salt and cold butter, until it's the size of lentils.Add the vinegar to the water, and add a couple of tablespoons at a time to the crumbly mixture. You may not have to add all of the water, the rule of thumb is - you don't want your dough to be too dry, nor very moist. Once the dough is done, flatten it and wrap tightly in plastic. Refrigerate for at least 1 hour.

Photo by Alon Messika Meanwhile, it's time to make the filling.

Almond Cream:

150 g butter at room temperature150 g sugar150 g almond meal2 whole eggs20 g corn starch

Tart Assembly:

3-4 fresh plumsLight brown sugar1 egg, for egg-wash


In a mixer fitted with the paddle attachment, mix the butter and the sugar until light and fluffy.Add the almond meal and keep mixing.Add the eggs one at a time.Once the eggs had incorporated, add the corn starch, and mix until the cream is homogenous.

Photo by Alon Messika

Assembling the Tart:

Roll the chilled dough out until it's 1/4" thick. Using a cookie cutter, cut out small circles of dough. Brush a small amount of egg-wash on the dough, and about a tablespoon of almond cream in the centre of the dough. Slice the plums nice and thin, and place them on the almond cream.Fold the outer side of the dough, so that it overlaps all around the filling. Brush the visible dough with egg, and sprinkle light brown sugar on it.Bake at 350 degrees for 15-25 minutes, until the dough is nicely browned and the filling bubbles.

Photo by Alon Messika

Adventurous - yes?!

Look, baking is exact science, alright? We all know by now that it's mostly chemistry. BUT - once you know your ingredients, once you know your recipes, you know what happens when you use different types of flours, or use dark brown sugar instead of granulated sugar, you get more confidence. Confidence, is the key to being adventurous in the kitchen. So go ahead, try this out. and then, try like, 12 different combinations. have fun with it.

Bon Appetite!!!