Instructions

1. To make the pastry, place the sugar into the Thermomix and mill 10 Seconds/Speed 9. Add the flour & butter and process for 10 Seconds/Speed 6 or until the mixture resembles breadcrumbs. Add the egg yolks, and water and knead 10-20 seconds or until the dough just comes together.
2. Using the Thermomat or a lightly floured surface bring the dough together to form a ball. Flatten and wrap the dough in cling film and place in the fridge for 30 minutes to rest.
3. Take a rack out of the oven and place an oven Thermomat on it. (If you don’t have a Thermomat, line a large baking tray with baking paper). Preheat the oven to 180ºC.
4. Portion the chilled dough into 4 equal picese and roll the dough out on a lightly floured surface to be 2-3mm thick or about 15cm in diameter. Place into an oven Thermomat or line a baking tray with baking paper and place on the tray.
5. To make the paste, place the nuts, dates & ginger into the Thermomix and process together 10 Seconds. Speed 8. Divide the paste into 4, roll each piece into a rough ball shape and flatten out with the palm of your hand and place in the middle of the pastry round, leaving a 3cm border of pastry. (Use your fingers to further flatten and neaten if necessary).
6. Arrange the plums nicely on top of the paste and top with a few pieces of the ginger to finish. 
7. Gently lift the pastry up over the plums, pleating as you go. Brush pastry edges with beaten egg and scatter raw sugar all over the galettes & bake until golden (20-25 minutes).
8. To make the candied orange zest, remove zest from the orange with a vegetable peeler, keeping pieces long. If there’s any white pith, remove it using a paring knife, then cut into a fine julienne using a very sharp knife.
9. Place the honey, water and orange peel into the Thermomix and cook 5 Mins/100°/Speed 2.
10. Take the candied orange zest out of the syrup and set aside. Pour the syrup into a little serving bowl or jug.
11. Top the galettes with the candied orange zest, a drizzle of orange syrup and serve warm with vanilla icecream.