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Saffron Cardamom Plum Galette

Kathleen R. Coffey
A beautifully spiced plum galette featuring a crisp biscuit dough crust, aromatic saffron, and cardamom.
Topped with slivered almonds, this elegant dessert is quick to assemble, nutrient-friendly, and perfect for everyday indulgence or special occasions.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Brunch, Dessert
Cuisine French-inspired, Fusion
Servings 12

Equipment

  • 1 large mixing bowl
  • 1 rolling pin
  • 1 Baking tray
  • 1 Fork or Knife (for crimping edges)
  • 1 whisk
  • 1 Small Bowl (for milk and butter mixture)

Ingredients
  

For the Galette:

  • 4 Biscuit Dough Balls cut in half
  • 5 Medium Plums washed and thinly sliced
  • 1/2 tsp Saffron crushed
  • 5 –6 Cardamom Pods crushed into coarse powder
  • 6 tsp Granulated Sugar
  • 2 tsp Flour any kind, wheat preferred
  • 2 tbsp Peach Jam
  • 2 tbsp Slivered Almonds
  • 2 tbsp Powdered Sugar for dusting

For Brushing the Galette:

  • 4 tbsp Milk
  • 1 tsp Melted Butter

Instructions
 

  • Preheat the Oven: Start by preheating your oven to 375°F (190°C).
    This ensures that your galettes will bake evenly and achieve a beautifully crisp crust.
    While the oven heats, you can prepare the other components of your galette, making the process smooth and efficient.
  • Prepare the Brushing Mixture: In a small mixing bowl, combine 4 tablespoons of milk with 1 teaspoon of melted butter.
    Whisk them together until fully blended. This mixture will give your galettes a golden, slightly glossy finish when baked, adding both flavor and visual appeal.
    Set aside while you assemble the galettes.
  • Make the Plum Filling: Take a large mixing bowl and add the thinly sliced plums, crushed saffron, coarsely ground cardamom, and 6 teaspoons of sugar.
    Using a fork or your hands, gently toss the ingredients to ensure every plum slice is evenly coated with the fragrant spices and sugar.
    Allow the mixture to sit for 15–40 minutes so the plums can release their natural juices and absorb the aromatic flavors, enhancing the overall depth of taste.
  • Roll Out the Biscuit Dough: Take half of the biscuit dough and lightly flour a clean surface.
    Using a rolling pin, roll the dough into a thin circle about 8–10 inches in diameter.
    The dough should be thin enough to crisp while baking but sturdy enough to hold the plum filling.
  • Spread the Peach Jam Base: Spoon 1 teaspoon of peach jam onto the center of the rolled dough.
    Spread it evenly in a small circle about 2–3 inches in diameter.
    This layer of jam acts as a subtle sweet base and helps bind the plums to the dough, adding a gentle fruity flavor that complements the spices.
  • Arrange the Plum Slices: Sprinkle 2 teaspoons of flour lightly over the jam to absorb excess juice from the plums.
    Start placing the plum slices in a large circular pattern around the jam, working from the outer edge inward.
    Layer additional slices closer to the center, arranging them carefully to form a rose-like shape.
    This technique not only looks stunning but ensures even baking and flavor distribution.
  • Fold and Crimp the Crust: Gently fold the edges of the dough upward around the plum filling, creating a rustic yet elegant border.
    Don’t worry about perfection—freeform folds add charm. Once folded, use a fork or knife to lightly press along the edges.
    This prevents the crust from puffing up too much while baking and gives it a refined, finished look.
  • Add Almonds and Sugar Topping: Sprinkle 2 tablespoons of slivered almonds evenly over the plums, then dust the surface lightly with 2 tablespoons of powdered sugar.
    The almonds add a delicate crunch, while the sugar enhances the sweetness and gives the galette a professional, bakery-style appearance.
  • Repeat for Remaining Galettes: Repeat steps 4–8 for the remaining biscuit dough halves and plum filling.
    Depending on the size of your baking tray, you may need to bake in batches.
    Leave enough space between each galette to allow hot air to circulate, ensuring even baking.
  • Brush with Milk and Butter Mixture: Just before baking, generously brush each galette with the prepared milk and butter mixture.
    Focus on the dough edges and the top surface, which helps the crust achieve a lovely golden-brown color and adds a subtle buttery flavor.
  • Bake the Galettes: Place the galettes on a baking tray lined with parchment paper.
    Bake in the preheated oven for 15 minutes, or until the crust is golden and crisp, and the plums are soft but not mushy.
    Baking times may vary slightly depending on your oven, so keep an eye on them toward the end.
  • Cool Slightly Before Serving: Remove the galettes from the oven and let them cool for 5–10 minutes on the tray.
    This resting period allows the juices to settle, making the galettes easier to slice and serve without the filling running.
  • Serve and Enjoy: Serve your Saffron Cardamom Spiced Plum Galettes as is, or elevate them with a scoop of vanilla ice cream or a dollop of crème fraîche.
    These galettes are perfect for a casual dessert, brunch centerpiece, or special occasion treat.
    Each bite combines a crisp, buttery crust, fragrant spices, and sweet, juicy plums—an elegant yet simple delight.

Notes

  • Always use fresh, ripe plums for the juiciest filling. Slightly firmer plums hold their shape better during baking.
  • Crushing saffron just before using releases its full aroma and color. Soak it in a teaspoon of warm water or milk if desired for deeper flavor.
  • Cardamom can be overpowering if overused. Use it sparingly and crush the pods coarsely for even flavor distribution.
  • Lightly dusting the plums with flour prevents excess moisture from making the crust soggy.
  • Biscuit dough works perfectly for a quick galette, but you can substitute with puff pastry or homemade shortcrust dough for different textures.
  • For a visually stunning rose effect, carefully arrange plum slices in overlapping layers, starting from the outer edge.