Ingredients
10 sheets Antoniou Fillo Pastry
100g unsalted butter, melted
8 plums, thinly sliced
1 teaspoon raw sugar
For the frangipane filling
70g salted butter, softened to room temperature
75g caster sugar
1 teaspoon vanilla bean paste
150g raw almonds, ground into a fine meal
50g plain flour
2 eggs
For decorating
Icing sugar
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius, fan forced.
To make the frangipane filling
Cream the salted butter and sugar using an electric mixer until fluffy. Mix in the vanilla bean paste. Beat in the eggs until smooth. Add the almond meal and flour and mix until well incorporated.
To assemble the Galette
Lay one sheet of Fillo Pastry onto your bench, brush with melted butter. Continue laying all your sheets of Filo Pastry, brushing each sheet with butter, and rotating each slightly to form a large circle.
Spread the frangipane mixture in the centre of the pastry, spreading it out approximately 20cm. Add the plum slices over the frangipane filling. Sprinkle the edges with raw sugar.
Transfer to a lined baking tray. Bake for 35 minutes or until the pastry is golden. Remove from the oven and allow to rest for 15 minutes before enjoying. Dust with icing sugar.
Learn how to make a Plum Frangipane Tart with Fillo Pastry