Mirabelle plum galette

Mirabelle plum galette

Total: 1 hr 35 min. | Active: 20 min.
Nutritional value / piece: 231 kcal
, Fat: 13 g
, Carbohydrate: 23 g
, Protein: 5 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g light spelt flour
100 g shelled ground almonds
2 tbsp coarse cane sugar
¾ tsp salt
100 g butter, cut into pieces, cold
1 dl water


500 g mirabelle plums, halved, pitted
3 tbsp quince jelly
¼ tsp cinnamon
1 organic lime, grated zest and 2 tbsp of juice
½ tbsp water
3 tbsp flaked almonds
1 tbsp coarse cane sugar

To bake

2 tbsp quince jelly, stirred until smooth
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How it's done

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Mix the flour, almonds, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix quickly to create a soft dough (do not knead), cover and chill for approx. 30 mins. Roll out the dough on a sheet of baking paper (approx. 30 cm in diameter), place on a baking tray.


In a bowl, mix the plums with all the other ingredients up to and including the lime juice. Arrange the plums on top of the dough, leaving a border of approx. 4 cm. all the way around. Fold the edges inwards, brush with water, sprinkle with the flaked almond and sugar.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove, allow the galette to cool slightly, glaze with the jelly.

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