Earl Grey Plum Galette

1: In a mixing bowl, cream the vegan or regular butter and sugar together.

2: Add the eggs one at a time, thoroughly mixing between each addition.

3: Add the vanilla and almond extracts and mix.

4: Sift the almond flour, all purpose flour, and using a spatula, fold until combined.

5: Cover and refrigerate for at least 2 hours before using.

6: In a small saucepan over medium-low heat, add the honey and bring to a gentle boil.

7: Once boiling, remove from heat and add the earl grey tea bags.

8: Cover the pan and let steep for 15 minutes.

9: Once steeped, remove and discard the tea bags.

10: In a mixing bowl, add sliced plums, cornstarch, lemon juice, and infused honey. Toss gently with a spatula to combine.

11: Preheat oven to 350F and line a large baking sheet with parchment paper.

12: Using a rolling pin on a lightly floured surface, roll out the pie crust to a large circle at about ¼ inch thick.

13: Transfer pie crust to the baking sheet.

14: Spread the frangipane across the pie crust leaving a 3-4 inch border.

15: Following the perimeters set by the frangipane placement, arrange the sliced plums atop the frangipane.

16: Fold the remaining pie crust up and over the plums.

17: Lightly beat the last egg and brush the exposed crust. Sprinkle crust with coarse sugar.

18: Bake for 45-50 minutes until the pie crust is golden.

19: Garnish however you’d like and enjoy immediately or with vanilla ice cream.