We all by now that I don’t do pretty so let’s just skip over how ‘rustic’ this looks, shall we?
There is a lot of fruit in my house, a lot. I am the only person that eats this fruit, but one can’t resist a bargain so there’s more than my body can handle. I’ve been wining about how to use up a whole punnet of plums, I’m pretty sure I was only wining about another punnet I had acquired a few posts ago but this is a whole new batch people. Plums aren’t something I crave, I always hear such lovely stories about people buying fresh ones at markets when they’re all juicy and plump but they do nothing for me, sorry. I do like plums warm though, in sponge puddings and crumbles, but wasn’t feeling either of those today so after rooting through the freezer I found a pack of puff pastry which instantly became the vehicle for my little fruits.
I wouldn’t typically use puff in a galette but girl’s gotta use what she’s got, and it works so well. The light yet crispy folds of pastry are a nice bite against the soft, sugar plums and there’s a hidden layer of almond paste at the bottom too. No soggy bottoms involved here.
- 5-6 ripe plums, cut into wedges
- 1/4 cup brown sugar
- 25g high cocoa white chocolate, chopped
- 1/2 cup slivered almonds, chopped
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 tablespoon plain flour
- 1/2 teaspoon ground cinnamon
- 1 sheet puff pastry
- 1 egg yolk, to glaze
- brown sugar, to sprinkle
- powdered sugar, to dust
1) Preheat the oven to 190C and line a baking tray with parchment paper. Toast the almonds for 5-7 minutes until golden. Leave to cool slightly.
2) In a bowl, toss together the plums, 1/4 cup sugar and white chocolate. Set aside.
3) In another bowl, combine the almonds, butter, sugar, flour and cinnamon until it forms a paste-like texture.
4) Roll out the puff pastry into a 12-12 inch square. Spread the almond paste on the bottom, leaving a 2 inch border.
5) Top with plums and then pull the pastry border over the edges of the fruit. Pleat as you go.
8) Brush with egg yolk and top with a sprinkle of sugar. Bake for 40 minutes until the pastry is golden and the fruit is soft.
9) Remove and leave to cool completely before serving. Top with powdered sugar.