Can summer desserts be beat? I don’t think so. Unless we’re in a super rich chocolatey mood (which definitely happens), but there’s something so amazing about fresh summer stone fruits and berries baked together. Whether it be in a crisp, a crumble, a pie, a crostata/galette (p.s. what do you call them?! I call them both..), or a just served with whipped cream! Too good. This one is filled with amaretto, plums, raspberries, and a little cinnamon, then topped with crunchy toasted almonds and sparkly coarse sugar on the edges. Simple and beautiful!
You’ll definitely impress your guests with this one. The thing I love about galettes is that you don’t have to fuss with a pie or tart pan. You just make the dough, mound the fruit in the middle, fold in the edges, and bake! It’s really that simple. And perfect for people who are intimidated by pies (hi, that would be me).
In order to get the perfect, light amaretto flavor in this rustic tart, I used amaretto liquer as well as a tiny bit of almond extract. I added vanilla too because I add it to everything.
I served this to my mom’s friends, and the feedback was that it wasn’t too sweet, it had a nice almond flavor, and that the crust was nice and crispy. Which is exactly what I was going for. I love when galette crust has a little more crunch and substance to it, rather than being too flaky and buttery.
You could use peaches instead of plums, or even blueberries, blackberries, or strawberries. Really you can use whatever looks best at the store, but I do love the plum and raspberry combo with the amaretto. So perfect!
Plum Raspberry Amaretto Galette
- For the DOUGH:
- 1 1/2 c. + 2 T. all purpose flour
- 2 T. granulated sugar
- 1/2 tsp. salt
- 6 T. cold unsalted butter, cut into 1/2'' chunks
- 1/4 c. + 2 T. ice water
- For the GALETTE:
- 3 plums, thinly sliced
- 1 1/2 c. raspberries
- 1/4 c. granulated sugar
- 2 T. brown sugar
- 1/4 tsp. salt
- 1/4 tsp. cinnamon
- 2 T. amaretto liquer
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 2 T. heavy cream
- 1 T. coarse sugar
- 1/4 c. sliced almonds
- Pulse 1½ cups of the flour with the granulated sugar and salt until blended in a food processor. Add the butter and pulse until it is the size of peas. Add the water and pulse until the dough is moistened. Be careful not to overmix. Dough will be crumbly.
- Transfer the dough to a lightly floured work surface and form it into a disk. If it is too crumbly and seems like it needs more water, add more ice water by the tablespoon until it comes together. Wrap the disk in plastic wrap and refrigerate until chilled, 30 minutes.
- While dough is chilling, combine the plums, raspberries, sugar, brown sugar, salt, cinnamon, amaretto liquer, vanilla extract, and almond extract in a medium bowl. Stir to combine.
When dough is finished chilling, put on a lightly floured work surface, and roll out the dough to a 12-inch round. Line a rimmed baking sheet with parchment paper. Transfer the dough to the baking sheet. Mound the plums and raspberry mixture into the center of the dough, leaving a 2-inch border all around. Don't worry about arranging them all pretty. Fold the edge of the dough up and over the peaches. Cover with plastic wrap and refrigerate the tart until chilled, 30 minutes.
Preheat oven to 425℉. When tart is finished chilling, brush the edges with the heavy cream, sprinkle the edges with the coarse sugar, and sprinkle with almonds, pressing them in gently to adhere. Bake for about 30-35 minutes until golden and bubbly, being careful not to burn the almonds. Let cool for 15 minutes before cutting and serving.