Ingredients

For the puff pastry

2 sheets store-bought puff pastry or homemade

For the prune butter

  • ¾ cup prunes
  • ⅔ cup water
  • 3 tbsp brown sugar
  • 1 tsp vanilla extract
  • ½ tsp espresso powder
  • Large pinch of salt

For the almond frangipane

  • 6 TBSP unsalted butter room temperature
  • ¼ cup + 2 TBSP granulated sugar
  • ¼ tsp salt
  • 2 egg whites
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • ½ cup almond flour or finely ground blanched almonds
  • 1 TBSP + 1 tsp all-purpose flour

For the egg wash

  • 2 egg yolks
  • Dash of cream or half-and-half

Directions

Prepare the Prune Butter

  1. Combine prunes, water, brown sugar, vanilla, espresso powder, and salt in a medium non-reactive pot.
  2. Simmer over medium-high heat, stirring occasionally, until the prunes are soft and the sugar dissolves (about 5 minutes).
  3. Cool slightly, then puree the mixture in a blender or food processor until smooth. Chill in the fridge to firm up.

Make the Almond Frangipane

  1. In a stand mixer or with a hand mixer, cream together butter, sugar, and salt until slightly lightened (about 3 minutes).
  2. Add egg whites, vanilla, and almond extract, mixing until just combined. Scrape down the sides of the bowl as needed.
  3. Add almond flour and mix, followed by all-purpose flour. Set aside at room temperature.

Assemble the Galette

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Roll out each puff pastry sheet into an 11-inch (28 cm) circle. Use a round of parchment paper as a template if needed. Chill the rounds.
  3. Place one pastry round on the prepared baking sheet. Brush the edges with egg wash. Spread the prune butter in the center, leaving a 1-inch (2.5 cm) border. Chill for 5 minutes.
  4. Spread or pipe the almond frangipane over the prune butter, maintaining the 1-inch (2.5 cm) border.
  5. Place the second pastry round on top. Press the edges to seal, then crimp with a fork. Chill for 10 minutes.
  6. Brush the top with egg wash. Use a sharp knife to cut decorative vents.
  7. Bake for 20 minutes, rotate, and bake for another 10 minutes, or until golden brown. Transfer to a cooling rack to crisp the bottom.


Recipe courtesy of Bronwen Wyatt, via California Prunes