Plum Galettes with Honey Chamomile Cream

This is the perfect dessert recipe as the season slowly shifts into Autumn and you’re ready to cosy up indoors. You can use any seasonal fruit you have around but plums are one of my favourites. Paired with a softly whipped chamomile infused honey cream, they make an ideal no-fuss autumnal treat.

Ingredients - Makes 4 galettes
Hazelnut Pastry:
*recipe from Dels Cooking
60g ground hazelnuts
160g plain flour
65g icing sugar
Pinch of salt
120g unsalted butter, diced (softened)
1-2 tsp water, cold

Honey Chamomile Cream:
4 x good quality Chamomile tea bags
300ml double cream
1 tbsp runny honey

Plum Filling:
6 Plums
3 tbsp demerara sugar
Zest of a lemon
Squeeze of lemon juice
2 tsp cornflour
Pinch of salt
1 tsp vanilla extract
Demerara sugar to sprinkle

Method
The day before: for the pastry, place all the ingredients apart from the water into a bowl. Using your fingertips, rub the butter into the dry ingredients until it resembles breadcrumbs. Bring the dough together, adding a tsp of water if needed. Flatten into a disc and wrap in clingfilm before placing into the fridge overnight.
For the Chamomile Cream, place the double cream and chamomile tea bags into a saucepan over medium heat. Once just about simmering, remove from the heat. Clingfilm the pan and leave to infused for 1 hour. Strain the cream and remove the tea bags before placing into a container and refrigerating overnight.

The next day:
Cut your Plums in half and remove the stones. Thinly slice them and place into a bowl. Add in the sugar, lemon zest, lemon juice, cornflour, salt and vanilla and stir together to coat.

Preheat your oven to 200°C and prepare two baking trays lined with parchment. Take the pastry from the fridge and cut into four pieces. Roll each piece out into a circle about 7inches round. Place them onto your lined trays before dividing your plum filling between them. Fold the sides around the filling. Take a little of the infused cream and brush the edges of the pastry. Sprinkle the sides & exposed filling liberally with demerara sugar. Put the galettes into the oven and reduce the temperature to 180°C. Bake for 25-30 minutes or until golden and bubbling.

In the meantime, take your cooled Chamomile Cream and add in the honey. Whisk the cream to soft peaks. Once the galettes are baked, leave to cool for 10 minutes before serving warm along with the soft cream.