PLUM AND ALMOND MINI GA LET T ES

Hands-on time: 45 minutes Total time: 2 hours Makes: 6 mini galettes 1¾ cups all-purpose flour 6 tbsp granulated sugar ½ tsp salt ½ cup cold unsalted butter, cubed ⅓ cup ice water (approx) half pkg (200 g pkg) marzipan, cut in generous ½-inch pieces 4 cups chopped pitted firm ripe red, black or yellow plums (about 6 to 8) 2 tbsp cornstarch 1 egg yolk 1 tbsp liquid honey 4 tsp sliced natural (skin-on) almonds, toasted In bowl, whisk together flour, 1 tbsp of the sugar and the salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in ice water, adding up to 2 tbsp more ice water if needed, just until dough is beginning to come together. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, about 30 minutes. (Makeahead: Refrigerate for up to 2 days.) Divide dough into sixths; form each into ball. On lightly floured work surface, roll out each ball into 7-inch round. Arrange on 2 parchment paper–lined rimless baking sheets. Dot pastry rounds with marzipan, leaving 1-inch border. In bowl, toss together plums, cornstarch and remaining sugar to coat. Spoon about ½ cup onto centre of each pastry round. Lift pastry edges over filling to form about 4-inch circles, letting pastry fall naturally into folds and leaving centre uncovered. Whisk egg yolk with 1 tsp water; brush over pastry. Bake in top and bottom thirds of 375°F oven, switching and rotating pans halfway through, until pastry is golden and plums are tender, 25 to 30 minutes. Let cool slightly on pan. While galettes are cooling, in small microwaveable bowl, microwave honey on high for 10 seconds; brush over filling. Sprinkle with almonds. Let cool completely.

PER MINI GALETTE: about 499 cal, 7 g pro, 20 g total fat (10 g sat. fat), 75 g carb (4 g dietary fibre, 39 g sugar), 63 mg chol, 196 mg sodium, 272 mg potassium. % RDI: 3% calcium, 18% iron, 18% vit A, 15% vit C, 34% folate.