Plum almond galette recipe for eight
Recipe shopping list — copy the items into Valedo.
This casual dessert serves eight and uses refrigerated pie crust to keep assembly simple. Firm ripe plums hold their shape best.
Ingredients
Refrigerated pie crust
1 round
Almond flour
3/4 cup
Granulated sugar
1/3 cup
Unsalted butter
3 tbsp
Egg
1
Vanilla extract
1 tsp
Plums
5
Cornstarch
1 tbsp
Lemon juice
1 tbsp
Sliced almonds
1/4 cup
Turbinado sugar
1 tbsp
How to make it
- Heat the oven to 400°F and place pie crust on a lined baking sheet. 2. Mix almond flour, sugar, butter, egg, and vanilla into a paste. 3. Spread the paste over the crust, leaving a 2-inch border. 4. Toss sliced plums with cornstarch and lemon juice, then arrange over filling. 5. Fold the edges inward and scatter almonds and turbinado sugar on top. 6. Bake 35 to 40 minutes until golden.
Who this list is for
This plum almond galette recipe is for home bakers who want a rustic dessert that serves eight people. It’s great for anyone who likes to keep things simple with store-bought pie crust but still wants something that feels special. If you have fresh, firm plums and need a dessert for a casual dinner or gathering, this list is for you.
How to use this list
Start by checking your pantry and fridge for the essentials: refrigerated pie crust, almond flour, granulated sugar, unsalted butter, an egg, and vanilla extract. Next, pick up five ripe but firm plums—they hold their shape best when baked. You’ll also need cornstarch, lemon juice, sliced almonds, and turbinado sugar for the filling and topping. Gather everything before you begin so assembly goes smoothly. Lay out each item, and prep the plums and filling before rolling out the crust.
Common mistakes OR What to skip
People often use overripe plums, which can turn mushy and leak too much juice. Stick with firm, ripe fruit. Don’t skip the cornstarch; it thickens the juices and keeps the crust from getting soggy. Avoid using salted butter, as it can throw off the flavor balance. If you don’t have turbinado sugar, you can leave it off, but it adds good crunch.
What is on this list
This list includes a refrigerated pie crust, almond flour, granulated sugar, unsalted butter, an egg, vanilla extract, five plums, cornstarch, lemon juice, sliced almonds, and turbinado sugar. Cross off anything you already have at home, especially basics like sugar, butter, or vanilla, so you don’t double up.
Before you go / Day-of / When you are done
Before you start baking, double-check that your butter is softened and your egg is at room temperature. Wash and dry the plums, and preheat your oven. When you’re done, let the galette cool a bit before slicing so the filling sets. Store leftovers covered at room temperature for a day, or refrigerate for longer freshness.
FAQ
Who is "Plum almond galette recipe for eight" for?
This plum almond galette recipe is for home bakers who want a rustic dessert that serves eight people. It’s great for anyone who likes to keep things simple with store-bought pie crust but still wants something that feels special. If you have fresh, firm plums and need a dessert for a casual dinner or gathering, this list is for you.
How should I use "Plum almond galette recipe for eight"?
Start by checking your pantry and fridge for the essentials: refrigerated pie crust, almond flour, granulated sugar, unsalted butter, an egg, and vanilla extract. Next, pick up five ripe but firm plums—they hold their shape best when baked. You’ll also need cornstarch, lemon juice, sliced almonds, and turbinado sugar for the filling and topping. Gather ever…
What should I skip or avoid with "Plum almond galette recipe for eight"?
People often use overripe plums, which can turn mushy and leak too much juice. Stick with firm, ripe fruit. Don’t skip the cornstarch; it thickens the juices and keeps the crust from getting soggy. Avoid using salted butter, as it can throw off the flavor balance. If you don’t have turbinado sugar, you can leave it off, but it adds good crunch.
What is on the "Plum almond galette recipe for eight" list?
This list includes a refrigerated pie crust, almond flour, granulated sugar, unsalted butter, an egg, vanilla extract, five plums, cornstarch, lemon juice, sliced almonds, and turbinado sugar. Cross off anything you already have at home, especially basics like sugar, butter, or vanilla, so you don’t double up.
What should I do before I go?
Before you start baking, double-check that your butter is softened and your egg is at room temperature. Wash and dry the plums, and preheat your oven. When you’re done, let the galette cool a bit before slicing so the filling sets. Store leftovers covered at room temperature for a day, or refrigerate for longer freshness.
Related lists
For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.