Black Sesame Plum Frangipane Galette

Ingredients

Galette

• 1 refrigerated 9-inch pie crust (about 7 oz / 200 g)
• 3 tbsp unsalted butter, softened
• ⅓ cup (65 g) granulated sugar
• 1 large egg
• ½ cup (50 g) almond flour
• 2 tbsp finely ground black sesame seeds
• 1 tbsp all-purpose flour
• ¼ tsp fine salt
• 3 medium firm-ripe plums, pitted and thinly sliced
• 1 tbsp whole milk, for crust
• 1 tbsp coarse sugar, for crust
• 2 tbsp apricot jam
• 1 tsp water

Equipment

Baking sheet, parchment, rolling pin, bowl, instant-read thermometer

Allergens and ingredient notes: Wheat, milk, egg, almonds, sesame.

Step by step

1. Heat oven to 375°F (190°C). Roll crust on parchment to an 11-inch circle and transfer with paper to the sheet. Beat butter and granulated sugar until smooth; beat in egg, almond flour, sesame, flour and salt.
2. Spread sesame cream over the pastry, leaving a 2-inch border. Fan plum slices over cream. Fold the border over the fruit, pleating loosely. Brush exposed pastry with milk and scatter coarse sugar on that border.
3. Bake 35–45 minutes until pastry is deep golden and the sesame cream is puffed and firm with no wet batter at the center; a thermometer in exposed cream should reach 165°F (74°C). Cool 30 minutes.
4. Warm apricot jam with water for 15 seconds in a microwave or a small pan, stir smooth, and brush over plums. Slice into eight wedges.

The Devotti twist: Black sesame brings a toasted edge to almond frangipane while plums keep each slice bright.

Make ahead and storage

Refrigerate within 2 hours, covered, up to 3 days. Rewarm slices at 325°F (165°C) for 10–12 minutes.