for 12 pieces

Dough

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

Plums

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

How it's done

Dough

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.

Plums

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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