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Plum Raspberry Amaretto Galette

Course Dessert
Prep Time 1 hour 20 minutes
Cook Time 35 minutes
Total Time 1 hour 55 minutes
Servings 6 -8 slices
Author Molly (Spices in My DNA)

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

  4. 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.

  5. 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.