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Plum Galette with Almond Streusel Topping

Plum Galette with Almond Streusel Topping

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 -10 servings

Ingredients

  • Pastry
  • 7 oz/ 200g butter stick cold
  • 2 cups all purpose flour
  • 2 tablespoons sugar
  • 175 ml cold water
  • 1 egg white
  • Filling
  • 5 large plums pitted and sliced thinly
  • 2 tablespoons maple syrup
  • 3 tablespoons cornstarch
  • vanilla ice cream
  • Almond Streusel Topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 3 tablespoons cold butter cubed
  • 1/4 cup sliced almonds

Instructions

  1. To make the pastry, mix the flour in a big bowl with 2 tablespoons sugar and a pinch of salt. Using a coarse grater, grate in the butter, trying to hold it as little as possible so that it doesn't warm up too much and stirring it in with a cutlery knife as you go. When all the butter is in, give it a final good stir then quickly stir in 175 ml cold water. Lightly bring the pastry together with your hands, wrap in cling film and refrigerate for 30 min.
  2. Meanwhile, place plum slices in a medium bowl, add the maple syrup and cornflour and mix. Set aside until your pastry is ready.
  3. Almond Streusel: In bowl, stir flour with sugar. Using fingers, rub in butter until crumbly. Stir in almonds. Set aside.
  4. Heat oven to 400F/ 200C. Lightly dust a baking sheet with flour and roll out the pastry onto it in a rough circle until the pastry is about 0.5cm thick. Give the fruit another mix, then place the sliced plums, arranging them in overlapping patterns, leaving a 7cm border of clear pastry all around the edge. Fold the pastry border up and over the fruit filling, pinching bits together to keep it neat and in place. Sprinkle streusel over the filling. Whisk the egg white until very frothy. Using a pastry brush, spread the egg white all over the pastry.
  5. Dredge over some sugar and bake it for 40 minutes until the pastry is golden brown and crispy. Serve straight from the oven with vanilla ice-cream
  6. Enjoy!!