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Plum Raspberry Amaretto Galette Recipe

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★★★★★

4.6 from 86 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/plum-raspberry-amaretto-galette-recipe/