Wednesday, October 25, 2017

Plum and Pecan Frangipane Galette

Summer lingered in Madrid this year. Day temperatures did not drop below 28 C until just recently. I really missed the cool autumn weather and now that it is finally here, it's time to enjoy some comfort food. 

For the first autumnal recipe, I used a fruit that is nearing the end of its season: a variety of colorful sweet and tart plums. 

This recipe is pretty basic and it calls for a flaky buttery crust, a sweet and nutty frangipane filling and tangy colorful plums rosettes. To make things more interesting, I added a comforting touch of cardamom to the crust and spiced up the frangipane with some ginger. Moreover, instead of using almonds like it's customary with frangipane, I used pecans. 

I did not know how the mix would turn out but it was really smooth, delicious, and the spice level was just right for that extra heart-warming sensation. 

For 4 to 6 persons, you need:

 Ingredients for the crust:
  • 175 pastry flour
  • 100 very cold butter
  • 25 g powdered sugar and 25 g vanilla sugar
  • pinch of salt
  • 45 ml cold vodka or kirsh (or just ice water)
  • 1/2 tsp ground cardamom (optional)

In the food processor, mix flour, sugar and salt, pulse for few seconds to combine, add the butter and pulse again to get a sandy mixture. Slowly add the vodka; at first one tablespoon then one teaspoon at a time. Each flour has a different absorption capacity, so be careful not to get a soggy dough.
Once the dough forms a ball, drop the mixture on the working surface and just gather it. Do not over work it. Wrap it in plastic and leave it in the fridge for at least an hour or overnight.

For the frangipane:
  • 50 g soft butter
  • 50 g sugar (I used 10 g maple sugar and 40 g castor sugar. You can use brown sugar if you wish)
  • 1 small egg
  • 60 g ground pecans (lightly toasted)
  • dash of salt
  • 1 tsp freshly grated ginger
Mix the sugar and the salt with the butter, add the egg and whisk until well combined.  Add the pecans and ginger and mix well again. 

For the topping you need:
  • 400 g of plums
  • milk to brush the edges
  • sugar to sprinkle

Roll the dough to about 6 mm thick and 25 cm in diameter. Fold the edges to make them about a cm higher. If you don't want a free form shape, you can use a tart tin.

Spread the frangipane over the dough. You can use the whole quantity or adjust the amount to your liking. 

Arrange the plums on top of the frangipane. If you are patient enough, you can form rosettes with  sliced plums, if not, just half or quarter the plums and arrange them on top. 

Brush the edges with milk and sprinkle with sugar.

Bake in a preheated oven (180C) for 25 to 30 min, or until the frangipane is almost set in the middle.
Set it aside to cool. 

Served alone or with a scoop of creme fraiche, this is a delicious galette that you will be happy to share with friends or to enjoy by yourself, especially when the weather is getting chilly.  

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