Plum Galette

 

We have got catches and pluots coming out the wazoo at the moment. Every time I mention a implicit pearl form my mama 's eyes light up with what appears to be frantic joy; she can not give them down presto enough and she's tired of making pearl freezer jam( 20 pints and counting).

Unfortunately, the catches needed for this form hardly put a dent in her force; only a little further than a pound is demanded. With different kinds of catches and pluots( a cross between a pearl and an apricot), some orange tang, bomb juice, and sugar, this rustic pearl courtesan is bright and succulent, and a great way to put some redundant catches to work! I have streamlined the form to include instructions for making my favorite manual confection crust. The crust is made with flour, sour cream, adulation, and swab and sugar. It's incredibly easy to put together and roll out, and makes a tender, short crust.

You can use store- bought dough or a store bought flat crust if you want, but if you're up for trying an easy to make manual crust, I recommend this bone !

RECIPE :

Plum Galette

PREPE TIME :               COOK TIME :            MAKING HOMEMADE CRUST                   TOTAL TIME :

    15 mins                            45 mins                                     80 mins                                           55 mins

   

SERVINGS :  6 Servings

NOTE : The amount of sugar needed depends on the tartness of the plums. If all you have are fairly ripe, and therefore fairly sweet, plums, use a little less sugar.

If using salted butter, omit the salt in the crust.

INGREDIENTS :

For the Crust :

•  1/4 cup (160 g) all-purpose flour

• 1 teaspoon sugar
• 1/2 teaspoon salt
•  1/4 sticks (137g) unsalted butter, cut into cubes
• 1/4 cup (57ml) sour cream
• 1 egg, beaten, for egg wash (optional)
• 1 teaspoon cream for egg wash (optional)
  
• Coarse sugar for sprinkling (optional)

Filling :

• 6 to 8 tart plums and/or pluots, pitted and sliced (about 570g)
• 1/3cup (70g) sugar
• 1/8 teaspoon cinnamon
• 1 teaspoon lemon juice
• 1 teaspoon orange zest (or lemon zest)
• 1 teaspoon quick tapioca, or 1 tablespoon flour (for thickening)

METHOD :

1- Make the dough for the galette :

If making a homemade crust, make the dough at least an hour in advance. Whisk together the flour, sugar, and salt in a large bowl. Add the cubed butter to the dough and use your (clean) hands or a pastry blender to work the butter into the dough until the mixture resembled crumbs, with pieces of butter no bigger than a pea.

Add the sour cream to the mixture and mix in with a fork. Gather the dough into a ball with your hands and flatten into a disk shape. Wrap with plastic wrap and chill for at least an hour (it will need chilling to firm up) before rolling out.

2- Toss plum slices with sugar, cinnamon, lemon, instant tapioca :

In a medium sized bowl, gently toss the plum slices with the sugar, cinnamon, lemon juice, zest, and instant tapioca (or flour).

3- Preheat oven to 375°F (190°C)

4- Line baking sheet and roll out dough :

Remove the pie dough from the refrigerator to let stand for 5 minutes before rolling out. Line a baking sheet with parchment paper or a silicone mat, or lightly butter a baking sheet. Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.

5- Arrange plum slices in center of dough round, fold up edges :

Place rolled-out pie dough in the center of the lined or buttered baking sheet. Arrange the plum slices in a circular pattern, starting from 1 1/2 to 2 inches from the outside edge of the dough, working your way into the center. Fold the edges of the pie crust up and over so that circle of the filling is visible.

6- Brush with egg wash, sprinkle with coarse sugar :

If you want an attractive finish for the crust, whisk together the egg and cream in a small bowl. Brush on the exposed pastry crust with a pastry brush. Sprinkle with some coarse sugar.

7- Bake :

Place in the middle rack of the oven. Bake at 375°F (190°C) for 40-50 minutes, until the crust is lightly browned and the filling is bubbly. Cool on a rack for an hour before serving.

NUTRITION FACTS : (PER SERVING)

     465                                       21g                             68g                                      5g

CALORIES                                 FAT                         CARBS                             PROTEINS

Bon appetite !! 

Did you love the recipe? Leave us a review in the comments! 

Don't forget to share the article with your friend