Plum & Marzipan Galette with Almond Pastry
The plums become sticky and sweet when baked and are the perfect topping for this crumbly almond galette base
- Makes : 8 |
- Difficulty: moderate
- Prep Time : 1:30 hours |
- Cook Time : 30 mins
¾ C (100 g) icing sugar
150 g butter
50 g ground almonds
1 tsp (5 ml) vanilla essence
125 g icing sugar
1 egg white
1 drop almond essence (optional)
2 Tbsp (30 ml) rosemary and vanilla infused castor sugar *
1 tsp (5 ml) lemon juice
1 tsp (5 ml) lemon zest
1 Tbsp (15 ml) flour
2 Tbsp (30 ml) flaked almonds
clotted cream or homemade vanilla ice cream (optional)
Place the flour, icing sugar, salt, butter, ground almonds and vanilla essence into a food processor and pulse together until it resembles breadcrumbs. Add the eggs while the motor is running.
Remove the pastry from the food processor and press into a flat disk. Wrap in cling wrap and refrigerate for at least 1 hour before using. The pastry will be quite soft.
Place the ground almonds, icing sugar, egg white and almond essence (optional) into the bowl of a food processor and whizz until the mixture comes together. Form into a flat disc and wrap in cling wrap until you are ready to use it.
Preheat the oven to 180 °C.
To Assemble The Galette
Roll the pastry into a roughly 30 cm circle on a sheet of baking paper lightly dusted with flour. Place in the freezer while you roll out the marzipan.
Roll the marzipan out on a sheet of baking paper to a thickness of approximately 2 mm and cut into a roughly 20 cm circle.
Flip the marzipan circle over onto the middle of the pastry circle and peel the baking paper off.
Mix all of the ingredients for the plum filling together and place this mixture on top of the marzipan.
Carefully fold the pastry up the sides and over the plums leaving an opening in the middle. Place in the fridge for 30 minutes.
Sprinkle with the flaked almonds and bake for 35-45 minutes or until the pastry is golden brown and crispy.
Lightly dust with icing sugar and serve warm with clotted cream or homemade vanilla ice cream.
* For the rosemary and vanilla infused sugar, place one 15 cm sprig of rosemary and one split vanilla pod into 400 g of castor sugar and leave to infuse for 4 days.