Spicy plum galette with frangipane

Spiced plum? Check. Delicious pastry? Check. Frangipane? Check, check, check!

If you've not gathered, we're very here for a bake that can masquerade as a breakfast treat as much as it can pair with a good cup of coffee in the afternoon. That's exactly what this spiced plum galette with frangipane from Reka Csulak of The Holy Whisk Blog offers. Try your hand at this brilliant little plum galette recipe below - you won't be disappointed!

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  • 320 g flour
  • 2 tbsp sugar
  • 1 pinch salt (large)
  • 220 g butter (chilled, cut into cubes)
  • 150 ml ice water
  • 4-5 plums
  • 1 pinch cinnamon (large)
  • 1 pinch ginger (large)
  • 1 pinch ground cloves (large)
  • 1 pinch nutmeg (large)
  • 1 pinch mixed spice (large)
  • 4 tbsp demerara sugar
  • 25 g melted butter (for brushing)

For the frangipane:

  • 8 tbsp ground almonds
  • 5 tbsp sugar
  • 3 tbsp flour
  • 40 g butter
  • 1 free-range egg (beaten)


Place the flour, sugar, salt and the butter cubes into a food processor. Run a few cycles until the dough starts to combine, but you can still see bigger butter chunks.
Add the ice water and continue mixing the dough. It shouldn’t be too smooth.
Sprinkle flour on a piece of parchment paper and form round shapes from the dough by hand. The discs should be about 5mm (¼in) thick.
Cover the dough discs with another piece of parchment paper and place them in the fridge for at least an hour.
In the meantime, thinly slice the plums, keeping the peel on, to get nice, equal slices.
Preheat the oven to 190°C/Gas Mark 5. Combine the frangipane ingredients in a food processor for a smooth, soft, buttery textured spread.
Remove the galette bases from the fridge. After this point, try to work quickly and don’t let the butter become soft again. If the dough becomes too warm and sticky, just put the galettes into the freezer for a few minutes, it will set again and you can handle easily.
Spread the frangipane on the dough, but keep a few centimetres clear at the edge.
Arrange the fruit slices on the frangipane, overlapping them as you go. Sprinkle the spices and demerara onthe plums.
Fold in the clear edges of the dough while covering the fruit a little bit, then brush the crust edge and fruit with melted butter.
Bake the galettes in the oven for about 35 minutes, or until the crust becomes golden brown.
Serve the warm galettes with vanilla ice cream.

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