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

Assembly

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.  

An Easy Apple and Frangipane Tart

After a short break from all the holidays baking and indulging, I guess it´s time to start baking again.
Even though I´m craving for sweet recipes again but I don´t have the time or the energy right now to bake complicated recipes and I am ready to take shortcuts to satisfy my demanding sweet tooth. 

Thinking of what this easy recipe would be I sifted through the ingredients I would like to see featured and went with apples as my go to baking fruit coupled with a hint of chocolate for more depth of flavor. 
So an apple tart was that easy recipe that could meet my needs especially that I didn't bother making the dough myself. I bought a good quality puff pasty, already rolled, saving me much time and effort. 

As for the filling, I went with the frangipane which I love to use as much as possible. It's very common in French patisserie but I don't know if it's of pure French origins or the Italians have contributed to its elaboration. In all cases, it's a delicious, rich, sweet and nutty filling.  

Now let´s go to the recipe.
For an 18 cm tart pan you need:

• 1 pack of good quality puff pastry 
• 1 small egg at room temperature
• 50 g of ground almonds or any other nut you like (I used a mix of almonds and hazelnuts)
• 50 g white sugar
• 50 g soft butter
• dash of salt
• tsp of vanilla extract
• 1 apple cored, I didn´t bother peeling it and I used the pink lady variety
• Some dark chocolate and cinnamon

First cover your pan with the puff pastry, prick it with a fork, cover it with parchment paper and put some weight in the middle (beans, chickpeas or whatever) and bake in a preheated (180C) oven till the edges are golden, remove the parchment and bake until the middle is also crisp and golden. Let it cool a bit.

Meanwhile, mix the butter with the sugar and salt, add the egg and the vanilla and mix well, then add the nuts and combine, pour the mixture over the baked puff pastry, then arrange the wedges of apple over the mixture. 

Grate some chocolate over the apple (the quantity is up to you) and finish with a sprinkle of cinnamon. 

Bake the tart for between 15 to 20 min in a preheated oven (180C). The frangipane will rise a bit and cover the apples. The tart is done when the frangipane has a nice golden color and feels set. Don't over bake it as the mixture will dry out and you lose that special taste and texture of the filling. 

So when you have little time to spare but don't feel like baking and prepping for hours, try this tart and you're in for a sweet surprise!