Plum Raspberry Amaretto Galette Recipe

Introduction

This Plum Raspberry Amaretto Galette is a rustic, fruit-filled tart bursting with juicy plums and raspberries enhanced by a touch of amaretto. Its flaky, buttery crust and aromatic filling make it a perfect dessert for any occasion.

Ingredients

• 1 1/2 cups + 2 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into 1/2-inch chunks
• 1/4 cup + 2 tablespoons ice water
• 3 plums, thinly sliced
• 1 1/2 cups raspberries
• 1/4 cup granulated sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 tablespoons amaretto liqueur
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 tablespoons heavy cream
• 1 tablespoon coarse sugar
• 1/4 cup sliced almonds

Instructions

1. Step 1: In a food processor, pulse 1 1/2 cups of flour with the granulated sugar and salt until combined. Add the cold butter chunks and pulse until the mixture resembles pea-sized crumbs. Add the ice water and pulse until the dough is moistened but still crumbly. Avoid overmixing.
2. Step 2: Turn the dough onto a lightly floured surface and gently form it into a disk. If it feels too dry, add ice water by the tablespoon until it holds together. Wrap the disk in plastic wrap and refrigerate for 30 minutes.
3. Step 3: While the dough chills, combine the sliced plums, raspberries, granulated sugar, brown sugar, salt, cinnamon, amaretto liqueur, vanilla extract, and almond extract in a medium bowl. Stir gently to mix.
4. Step 4: On a floured surface, roll out the chilled dough into a 12-inch round. Line a rimmed baking sheet with parchment paper and transfer the dough onto it. Pile the fruit mixture in the center, leaving a 2-inch border around the edges. Fold the dough edges up over the fruit, creating a rustic crust. Cover with plastic wrap and refrigerate for another 30 minutes.
5. Step 5: Preheat your oven to 425°F (220°C). Brush the crust edges with heavy cream, sprinkle with coarse sugar, and gently press sliced almonds onto the crust. Bake for 30 to 35 minutes, until the crust is golden and the fruit filling is bubbly. Let the galette cool for 15 minutes before slicing and serving.

Tips & Variations

• For an extra flaky crust, keep the butter cold and handle the dough as little as possible.
• You can substitute amaretto liqueur with almond extract or leave it out for a non-alcoholic version.
• Try adding a handful of fresh thyme or rosemary to the fruit mixture for a herbal hint.
• Use a mix of berries or stone fruits based on what’s in season for varied flavors.

Storage

Store leftover galette covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slices gently in a preheated oven at 325°F (160°C) for 8-10 minutes to refresh the crust and warm the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days before assembling the galette. Just keep it well wrapped to prevent drying out.

What can I use instead of plums?

If plums are not available, nectarines, peaches, or apricots make excellent substitutes and pair beautifully with raspberries and amaretto.

Plum Raspberry Amaretto Galette Recipe

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This Plum Raspberry Amaretto Galette is a rustic, free-form tart featuring a flaky, buttery dough filled with juicy plums and fresh raspberries enhanced by the warm flavors of amaretto liqueur, cinnamon, and almond extract. Perfectly golden and topped with toasted almonds for a delightful crunch, this galette is a beautiful fall dessert that’s simple to prepare and sure to impress.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough:

• 1 1/2 cups all-purpose flour, plus 2 tablespoons
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into 1/2-inch chunks
• 1/4 cup ice water, plus 2 tablespoons

For the Galette Filling:

• 3 plums, thinly sliced
• 1 1/2 cups raspberries
• 1/4 cup granulated sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 tablespoons amaretto liqueur
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

For Topping:

• 2 tablespoons heavy cream
• 1 tablespoon coarse sugar
• 1/4 cup sliced almonds

Instructions

1. Prepare the Dough: In a food processor, pulse 1 1/2 cups of flour with granulated sugar and salt until well blended. Add the cold butter chunks and pulse until the mixture resembles peas in size. Pour in ice water gradually, pulsing until the dough is just moistened but still crumbly. Avoid overmixing.
2. Chill the Dough: Transfer dough onto a lightly floured surface. Form it into a disk, adding more ice water by the tablespoon if needed until it comes together. Wrap in plastic wrap and refrigerate for 30 minutes until chilled.
3. Prepare the Filling: While the dough chills, combine sliced plums, raspberries, granulated sugar, brown sugar, salt, cinnamon, amaretto liqueur, vanilla extract, and almond extract in a medium bowl. Mix gently to coat the fruit evenly.
4. Roll Out the Dough and Assemble: Remove chilled dough and roll out on a floured surface into a 12-inch round. Line a rimmed baking sheet with parchment paper and transfer the dough onto it. Pile the fruit mixture in the center, leaving a 2-inch border all around. Fold the dough edges over the filling to create a rustic edge. Cover with plastic wrap and refrigerate for another 30 minutes.
5. Preheat Oven and Prepare for Baking: Preheat the oven to 425°F (220°C). Brush the dough edges with heavy cream, sprinkle with coarse sugar, and gently press sliced almonds on top to adhere.
6. Bake the Galette: Bake for 30 to 35 minutes until the crust is golden brown and the filling is bubbly. Watch closely toward the end to prevent burning the almonds.
7. Cool and Serve: Let the galette cool on the baking sheet for about 15 minutes before slicing and serving. This allows the filling to set slightly for easier cutting.

Notes

• Be careful not to overwork the dough to keep it flaky and tender.
• If the dough is too crumbly, add ice water slowly to avoid making it sticky.
• Use fresh, ripe plums and raspberries for the best flavor and texture.
• You can substitute amaretto liqueur with almond extract only if avoiding alcohol, although the flavor will be lighter.
• Serve plain or with a scoop of vanilla ice cream for a delicious contrast.

Keywords: plum galette, raspberry galette, amaretto dessert, rustic tart, fruit galette, easy baked desserts, fall dessert, almond tart