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Plum & Blueberry Jam Galette with Vanilla Custard

This Plum & Blueberry Jam Galette with Vanilla Custard showcases late-summer fruit at its peak. A half-whole wheat buttery crust, sweet-tart jam, creamy custard, and a sprinkle of flaked almonds make it light, fruity, and perfectly shareable.
I suggest making the galette dough, jam and custard in advance, then assembling and baking at your leisure! Best served slightly warm, and will keep in the fridge for 4 days (in which case, warm in the oven before serving).
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Prep Time 1 day
Cook Time 1 hour
Servings: 8 people
Course: Dessert
Ingredients Method Notes

Ingredients
  

Galette Dough
  • 120 g whole wheat flour
  • 120 g AP flour
  • 6 g brown sugar
  • 2 g salt
  • 190 g butter cold and cubed
  • 40 g iced water
  • 20 g yolk from 1 egg
Plum and blueberry jam
  • 450 g plums small plums cut into quarters, larger plums into eighths
  • 80 g blueberries frozen or fresh
  • 275 g sugar
  • 1 tsp lemon juice
Vanilla Custard
  • 125 g cream
  • 150 g milk
  • 5 g vanilla
  • 60 g yolks or 3 yolks
  • 94 g sugar separated in halves
  • 13 g cornstarch
  • 1/2 tsp salt
  • 30 g butter soft
Assembly
  • 3 firm plums thinly sliced
  • Handful of blueberries fresh or frozen
  • Handful of slivered almonds optional
  • Egg wash
  • Sprinkle of demerara sugar
  • 2 tbsp plum and blueberry jam (from above), lightly loosened with a splash of water

Method
 

Galette Dough
  1. Mix together flours, salt and sugar, then rub cold butter into the flour until the butter pieces are about almond-sized.
  2. Pour in the iced water and yolk, and mix with your hands until a shaggy dough forms.
  3. Just as the shaggy dough forms, turn the dough out onto your bench and pat it into a neat flat circle, making sure all the flour has come together into the dough.
  4. Wrap tightly in plastic wrap, and chill for at least a couple of hours.
Plum and blueberry jam
  1. Toss the plums and blueberries together in sugar, then macerate overnight in the fridge.
  2. The next day, transfer the fruit and sugar mix to a heavy bottomed pot, adding the lemon juice, and boil over medium-high heat, stirring occasionally.
  3. You want the jam to reach about 218℉ for it to set, which will take at least 15 mins depending on the size of your pot. You can do the set test if you don’t have a thermometer – when the jam is looking thick and glossy, put a spoon of it on an ice cold plate, and wait 2 minutes. If the jam parts and doesn’t melt back together then the jam is set. If not, continue cooking it for another few minutes and try again.
Vanilla Custard
  1. Heat milk, cream and vanilla gently in a pot on the stove until steaming.
  2. In a small bowl whisk the cornstarch, half the sugar, and the salt, then pour in a some of the steamed milk mixture and whisk this all together.
  3. Add this mixture back into the pot, and bring to a boil for about a minute until thickened, constantly whisking. Take it off the heat while you prepare the next step.
  4. In another small bowl, whisk yolks with the remaining half of the sugar. Add some of the hot mixture to the yolks and sugar, whisking all together until smooth.
  5. Add this mix back to the pot and bring the whole thing to a boil, whisking constantly until bubbling.
  6. Take off the heat, and add butter, whisking until the custard is homogenous.
Assembly
  1. Preheat oven to 200℃/400℉.
  2. Roll out the galette dough using dustings of flour to roughly 35cm in diameter. If the pastry feels like it’s getting warm and sticky, put it on a piece of parchment and pop it in the fridge for 10 mins and come back to it.
  3. Leaving about a 6cm border, spread 300g of the custard evenly on the dough, followed by 300g of jam in spoonfuls, then slices of the plum and scatterings of blueberries.
  4. Using the parchment, fold the pastry’s border over onto the filling, overlapping as necessary. Lightly press the dough down to seal it all together.
  5. Brush the edges with egg wash, then scatter the edges with flaked almonds and demerara sugar.
  6. Bake for 40 to 50 mins, until the galette is golden brown and the almonds are lovely and toasty. Brush the exposed fruit with the loosened jam to give it a glossy finish, then let it cool for at least an hour before serving.

Notes

This recipe makes a little extra jam and custard, a post-galette prize.