I’ve wanted to do a plum pie since Cook’s Illustrated rebooted the concept with a Plum Ginger pie in their last spring issue. I thought adding blackberries would be an original way to give it some depth, but a quick online search told me that combo has, of course, been tried a million times. The thing is, it’s usually done with Chinese 5-spice, or more ginger and cloves and orange, and while I love all that, it makes me think of Christmas more than summer.
I did not want to let the fruit sit too long in the sugar, as it does in their recipe, since it would release a lot of liquid that be too much for my little hand pies. I added a hint of Frangelico to make it stick to the fruit after a quick toss. Another dollop of Frangelico in the nut mixture worked again to intensify the flavour.
I made these galettes with purple plums first, then yellow. Both were good partners for the blackberries, and both benefitted from the softening effect of the bed of crushed hazelnuts. Almonds are the more obvious pairing with stone fruit (they’re related), but the earthiness of the hazelnuts combats the tartness of the plums.
With purple plums leave the skins on. It adds colour and retains the shape for defined slices. With the yellow plums, the sweet flesh can be overwhelmed by the tartness of the skins. I left them on and found them quite sharp. They were fine in a pie mixed with purple plums, where all the fruit was baked in the syrup that formed when they were left to rest in sugar for 20 minutes. For the little galettes, I might peel them and use the pretty blackberries to disguise any indistinguishable yellow plum flesh.
You can make one big galette, but smaller ones are great for individual portions (social distancing!) since there’s no need to cut and serve. You plop them on a plate and let people head up to the table one at a time.
If you want to make pie instead of galettes, I would make both the pastry and the plum filling the day before, and add the blackberries just before you fill the crust. Letting the plums macerate for a good long while makes them swim in a gooey sugary syrup that would be too much liquid for the free-form galettes. But that same sweet nectar will bake into a delightful jammy mess in a deep dish. No need for the frangipane, but if you want a little nut flavour, you can line the bottom crust with some store-bought almond paste. No shame in that at all.
I used Brave Tart’s (Stella Park’s) Old-Fashioned Flaky Pie Dough Recipe, because it holds its shape well, especially when it’s had a day to firm up in the fridge. And it’s delicious.
Plum & Blackberry Galettes with Hazelnut Frangipane
- Food processor
- 1 batch basic pie dough
Plum & Blackberry Filling
- 2 cups sliced plums, skins on (from 1½-2lbs plums)
- 1 cups blackberries
- ½ cup granulated sugar
- 1 tsp finely grated lemon zest
- 2 tsp lemon juice
- 1 tsp Frangelico
- 2 tbsp cornstarch
- ¼ tsp kosher salt
- ¾ cup hazelnuts, toasted and cooled
- ½ cup sugar
- 2 tbsp all purpose flour
- 1 large egg
- I tbsp Frangelico
- ¼ tsp kosher salt
- 1 egg
- 1 tsp water
- crystal sugar, to finish the crust
- Divide pie crust into 8 equal pieces by cutting it in half, then in half again. Roll out each piece into a rough 6 inch circle and stack them up on parchment paper. Refrigerate for two hours minimium. This is a great step to do a day ahead.
- Preheat oven to 350°.
- Rub loose skins off hazelnuts, leaving any that cling. Grind hazelnuts and ⅓ cup sugar in the food processor into a fine paste, 2-3 minutes. Add butter, flour, Frangelico, salt, and egg. Pulse until smooth and set aside.
- Slice your plums into ¼ inch wedges and toss with ½ cup sugar and Frangelico.
- Beat egg with water and set on the table next to all the other components. Line a large cookie sheet with parchment paper and have a pastry brush handy.
- Add a heaping tablespoon to the centre of a disc of dough and spread in a circle, leaving a 1" border. Brush the border with egg wash. Spoon some fruit onto the frangipane, and fold the edges in, tucking each fold into the next, making little nests for your fruit fillling.
- Brush egg wash over outer ring of pie dough, and sprinkle with large crystal sugar, if you have any. Otherwise regular sugar will do.
- Pop them into the oven and cook for 35-35 minutes, checking after 30 minutes. The crust should be golden brown and the plums and blackberries entirely softened.
- Cool on a wire rack for one hour. Serve with ice cream, if you like. Or just eat out of hand, without even taking the time to get a plate.