A tender, buttery tart filled with juicy plums and a hint of clover honey for a sweet, rustic treat.
# What You Need:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup almond flour
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon fine sea salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 1 large egg yolk
07 - 3 to 4 tablespoons ice water
→ Filling
08 - 5 to 6 ripe plums, pitted and thinly sliced
09 - 3 tablespoons clover honey
10 - 2 tablespoons turbinado or demerara sugar
11 - 1 tablespoon cornstarch
12 - 1/2 teaspoon vanilla extract
13 - 1/4 teaspoon ground cinnamon
14 - Pinch of salt
→ Assembly
15 - 1 egg, beaten (for egg wash)
16 - 1 tablespoon turbinado sugar (for sprinkling)
17 - Fresh clover blossoms or edible flowers (optional)
# Directions:
01 - In a large bowl, whisk together all-purpose flour, almond flour, sugar, and salt. Add cold butter and work it into the flour with a pastry cutter or fingertips until mixture resembles coarse crumbs.
02 - Whisk egg yolk with 3 tablespoons ice water in a small bowl. Drizzle over flour mixture and stir until dough begins to come together, adding additional water if necessary. Shape dough into a disk, wrap tightly, and chill for at least 30 minutes.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
04 - Toss sliced plums with clover honey, turbinado sugar, cornstarch, vanilla extract, cinnamon, and a pinch of salt until evenly combined.
05 - Roll dough on a lightly floured surface into a 12-inch circle. Transfer to prepared baking sheet. Arrange plum mixture in the center, leaving a 2-inch border. Gently fold dough edges over fruit, pleating as needed.
06 - Brush the crust with beaten egg and sprinkle turbinado sugar over the edges.
07 - Bake for 35 to 40 minutes until crust is golden and filling is bubbling.
08 - Drizzle warm galette with additional clover honey and garnish with fresh clover blossoms if desired. Allow to cool briefly before slicing.
