Plum Job

Mix things up in the kitchen this fall with a plum almond galette that’s almost too pretty to eat. Almost.

Nothing says autumn in the kitchen quite like pies — but this fall, we’re all about their younger, hipper sibling: the free-form galette. Not only are galettes simpler and more portable, but they also pack in as much flavor as possible. Their rustic-chic appearance makes them perfect for any fall gathering — and this deep mauve plum almond specimen from Pastry Affair is a natural stunner. Flaky pastry, sweet-and-tart fruit, and fresh thyme make this galette delectable with or without ice cream. Plums are still in season, so make this dessert while they’re hot as the weather starts to turn cold.


⅓ cup (38 grams) whole almonds

2 tablespoons all-purpose flour

5 tablespoons granulated sugar, separated

Your favorite single-crust pie dough recipe

3 large plums, pitted and sliced thinly

Milk, for brushing

Fresh thyme


Process almonds, flour, and 3 tablespoons granulated sugar together in a food processor until it resembles a coarse flour, then set aside. On a lightly floured surface, roll out the pie dough to a 14-inch circle. Spread the almond flour out evenly over the pie dough, leaving a 2-inch border around the outside. Place the sliced plums over the almond filling, arranging them in overlapping patterns. Fold up the pie dough over the filling, pleating the dough every two or so inches. Brush the visible pie dough with milk and sprinkle the remaining 2 tablespoons of sugar evenly over the dough and the filling. Arrange a few sprigs of fresh thyme over the top. Refrigerate for 20-30 minutes to firm up the crust. Preheat oven to 400 degrees, and bake for 40 to 50 minutes, or until the crust is golden and the plums have visibly softened. Cool slightly before serving. Add a scoop of vanilla ice cream if you wish!

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