Honey Almond Plum Galette
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This Honey Almond Plum Galette marries the sweetness of ripe juicy plums with the warm and nutty richness of sweet honey and almonds. All wrapped up in a buttery flaky crust that’s baked to golden brown perfection, this is a an easy but stunning dessert!
If you are love making galettes as much as I do, be sure to check out some of my other favorites like my Blueberry Almond Galette, Greek Mini Galettes, or my Strawberry Honey Galette.
Table of Contents
Why You'll Love This Recipe
Easier Than Pie: I love making galettes because in my eyes they are just easier pies! Butter, flaky pie crust is filled with fresh plums, honey, and a hint of cinnamon.
Eggless: I brush the crust with my favorite eggless pie wash – just a one to one ratio of honey and water! And I sprinkle the crust with sliced almonds for a little crunch that is absolutely delicious!
Seasonal: While plums are in season, you should take advantage and make this Honey Almond Plum Galette. This Honey Almond Plum Galette will make a delicious dessert for Thanksgiving if you want to stray from the classics, or even have something extra! I have a ton of plums right now from my friend’s tree in Bishop. Plums are a stone fruit, and you can use them similar to how you would use peaches or nectarines in desserts. So they really are a delicious option for galettes!
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Organic Plums
Frontier Co-Op Organic Korintje Cinnamon
Frontier Co-Op Organic Cornstarch
Food to Live Organic Sliced Almonds
Iberia Organic Turbinado Sugar
Tools Needed
Stand Mixer or just a bowl and your hands!
Plastic Wrap
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
Step 2
Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
Step 3
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 4
Slice the plums, I like to leave skins on, but you can remove if you prefer. Add plums to a large bowl with the cane sugar, honey, flour, cornstarch, and cinnamon and mix together.
Step 5
Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a square that is 1/4-inch thick, it should be about 10 inches diameter.
Step 6
Transfer the dough to the prepared baking sheet. Grab about 6 plum slices, making sure they are all facing the same way, place onto the pie dough, leaving about a 1-inch boarder around the edge. Grab about 6 more plum slices and lay them opposite the ones you just laid (watch video). Continue all the way around and into the pie until it’s filled. (Alternatively, you can just mix them all together and dump into the middle of the dough for a faster and just as delicious galette!). Fold the extra crust into the middle of the galette to make a boarder.
Step 7
To make the topping: In a small dish, add the honey and water. Microwave for 10 seconds to melt the honey.
Using a pastry brush, brush the crust of the galette with the honey and water. Sprinkle sliced almonds on top.
Step 8
Bake for 35 to 40 minutes or until the crust is golden brown. (Make sure to check the Notes section of the recipe for high altitude baking instructions if you are baking above 5,000 feet.) Allow to cool completely on the baking sheet. Sprinkle the top with turbinado sugar before serving.
FAQ's
Yes, if you want to use peaches or nectarines, those are both stone fruit and would be delicious in this galette! Apples would also be a really great substitute.
Absolutely not! You can definitely use a bowl and your hands! If you have a pastry cutter, you can use that to cut the butter into the flour. Otherwise, just use your hands and smoosh it together until it looks like wet sand, then add in your water. Don’t use a hand mixer. For more tips on how to make pie crust, check out my article All Butter Pie Crust.
No way! I just did this for fun as I thought it would look pretty. You can just mix them together and dump them into the middle of the pie dough and spread out evenly, making sure to leave a 1-inch boarder for the crust. It will taste just as delicious and be incredibly faster! If you end up with extra plums or filling, you can warm it up in a skillet and add on top of pancakes or waffles.
Extra should be stored in a cool dry place. On a plate on the counter is really the best option! You don’t want to store this in a cake dome or in a Tupperware as the crust will become soggy.
Yes! Reheating it will make it taste the best the next day. You should reheat this in your oven, toaster oven, or air fryer (on bake) and the crust will crisp up just like it was fresh baked! Don’t use the microwave as will make it soggy!
Craving More?
Honey Almond Plum Galette
Ingredients
Crust
- 127 grams all purpose flour (plus extra for rolling)
- 1 teaspoon cane sugar
- 113 grams salted butter (cold)
- ¼ cup cold water
Filling
- 8 to 10 plums (mine were small, so less if you have larger ones)
- 57 grams cane sugar
- 43 grams raw honey
- 21 grams all purpose flour
- 1 teaspoon cornstarch
- ¼ teaspoon ground cinnamon
Topping
- 1 tablespoon raw honey
- 1 tablespoon water
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
- Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
- Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
- Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Slice the plums, I like to leave skins on, but you can remove if you prefer. Add plums to a large bowl with the cane sugar, honey, flour, cornstarch, and cinnamon and mix together.
- Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a square that is ¼-inch thick, it should be about 10 inches diameter.
- Transfer the dough to the prepared baking sheet. Grab about 6 plum slices, making sure they are all facing the same way, place onto the pie dough, leaving about a 1-inch boarder around the edge. Grab about 6 more plum slices and lay them opposite the ones you just laid (watch video). Continue all the way around and into the pie until it’s filled. (Alternatively, you can just mix them all together and dump into the middle of the dough for a faster and just as delicious galette!). Fold the extra crust into the middle of the galette to make a boarder.
- To make the topping: In a small dish, add the honey and water. Microwave for 10 seconds to melt the honey.
- Using a pastry brush, brush the crust of the galette with the honey and water. Sprinkle sliced almonds on top.
- Bake for 35 to 40 minutes or until the crust is golden brown. Allow to cool completely on the baking sheet.
- Sprinkle the top with turbinado sugar before serving.
- Store in a cool dry place for up to 3 days.
Notes
Nutrition
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