Plum Galette Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pate Brisee
1 1/2 cups all purpose flour
1 1/2 sticks cold unsalted butter
Cut into 1/2 inch pieces
1/4 teaspoon salt
1/3 cup water
FILING
1/4 cup plus 1/3 cup sugar
3 tablespoons ground almonds
2/12 pounds large plums, halved, pitted and cut into 1/2 - inch wedges
3 tablespoons unsalted butter, cut into small bits
1/2 cup good quality plum, apricot, or raspberry preserves, strained if chunky or seedy.
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Directions: |
Directions:Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.
Step 2:
Remove the dough from the processor and gather into a ball. On a lightly floured surface, roll out the dough into a 16 by 18 inch oval 1/16 to 1/8 inch thick. Drape the dough over the rolling pin and transfer it to a large heaving baking sheet. Chill the dough
Step 3. Make the filling
In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum wedges on top and dot with the butter. Sprinkle all but 1 tsp of the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up and over the plums to create a 2 inch border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking). Sprinkle the border with the reserved 1 tsp of sugar.
Step 4. Make the filling
Bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft and the crust in richly browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release from the sheet. Evenly brush the preserves over the hot fruit; brush some up onto the crust, too, if desired.
Let the galette Coll to room temperature before serving. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: Recipe from Ann Mitchell
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