Plum galette
We're on the tail end of plum season, so here's a recipe that I propose you make ASAP. As in get to your grocery store and Make. This. Happen!
You all probably know that I'm a huge fan of fruit-based desserts. Lemon treats are probably the most popular here (check out my recipe page), but plum desserts hold a special place in my heart. Like this rustic plum cake or my ever favorite plum almond tart.
There's just something completely magical that happens when you take a plum and cook it until it's jammy and juicy. The flavors concentrate and the sugars caramelize, but it's a balanced flavor, with just enough of the plum's natural tartness remaining to counterbalance its syrupy goodness.
Plums are also super easy to work with! Just cut them in half, remove the pit, and slice them (cut side down) into evenly-sized pieces. I just love the variety of plums this time of year, so I bought three different kinds for some visual (and flavor) contrast.
While this dish may look impressive, it's a relatively simple dessert once you have your pie dough ready. Luckily I found some I'd stashed away in the freezer, so it didn't take long to whip this bad boy up.
First, you roll out your dough and sprinkle it with a flour/almond/sugar mixture (which helps soak up the fruit juices). Then top with your sliced plum halves, lightly fanned out to make them pretty. I used 5½ plums in total*: 1 plum half for the center, 8 halves for the radial parts, and 2 halves in total to fill in the empty parts between the radial sections.
*If you're wondering what I did with the other half, I ate it. As you should.
Next, you fold over the edges, brush with heavy cream (or milk), and sprinkle with turbinado sugar. Mini butter cubes are strewn around, because... butter!
Finally, after an hour+ in the oven, you're left with the sexiest fruit galette imaginable.
You could probably use store-bought dough to make this dessert, though I'm a sucker for the homemade stuff. You just can't beat that insane butter flavor and crispy/crumbly texture!
Turbinado sugar + an all-butter crust = pure crack addiction.
And if you're feeling the rustic galette love, try some of my other recipes: a blood orange galette, a peach galette with pecan crust, or a delicious savory option (butternut squash and caramelized onion).
Buen provecho,
Jacqueline
Plum galette, adapted from Martha Stewart
Note: Most pie dough recipes, like the one I've linked to below, make enough for 2 rounds of dough. This galette only requires one round, so freeze the other half for a rainy day. Your future self will thank you! To make the plum galette as I've pictured above you'll need 5½ plums in total.
Ingredients
Pie dough, single crust (I used Stella Park's old fashioned flaky pie dough, which requires no fancy gadgets, but my recent go-to is this foolproof all butter pie crust, which requires a food processor)
5-6 medium-sized plums, sliced in half, pitted, and sliced ¼" thick (keep the slices together; see pics above)
¼ cup toasted almonds; sliced almonds works too in a pinch (or replace with just under ¼ cup almond meal) Note: for allergies this can easily be omitted.
3 TBSP granulated sugar
2 TBSP flour
1 to 2 TBSP butter, cubed small
2 TBSP turbinado sugar (aka, sugar in the raw)
milk or heavy cream, for brushing
Directions
You all probably know that I'm a huge fan of fruit-based desserts. Lemon treats are probably the most popular here (check out my recipe page), but plum desserts hold a special place in my heart. Like this rustic plum cake or my ever favorite plum almond tart.
There's just something completely magical that happens when you take a plum and cook it until it's jammy and juicy. The flavors concentrate and the sugars caramelize, but it's a balanced flavor, with just enough of the plum's natural tartness remaining to counterbalance its syrupy goodness.
Plums are also super easy to work with! Just cut them in half, remove the pit, and slice them (cut side down) into evenly-sized pieces. I just love the variety of plums this time of year, so I bought three different kinds for some visual (and flavor) contrast.
While this dish may look impressive, it's a relatively simple dessert once you have your pie dough ready. Luckily I found some I'd stashed away in the freezer, so it didn't take long to whip this bad boy up.
First, you roll out your dough and sprinkle it with a flour/almond/sugar mixture (which helps soak up the fruit juices). Then top with your sliced plum halves, lightly fanned out to make them pretty. I used 5½ plums in total*: 1 plum half for the center, 8 halves for the radial parts, and 2 halves in total to fill in the empty parts between the radial sections.
*If you're wondering what I did with the other half, I ate it. As you should.
Next, you fold over the edges, brush with heavy cream (or milk), and sprinkle with turbinado sugar. Mini butter cubes are strewn around, because... butter!
Finally, after an hour+ in the oven, you're left with the sexiest fruit galette imaginable.
You could probably use store-bought dough to make this dessert, though I'm a sucker for the homemade stuff. You just can't beat that insane butter flavor and crispy/crumbly texture!
Turbinado sugar + an all-butter crust = pure crack addiction.
And if you're feeling the rustic galette love, try some of my other recipes: a blood orange galette, a peach galette with pecan crust, or a delicious savory option (butternut squash and caramelized onion).
Buen provecho,
Jacqueline
Plum galette, adapted from Martha Stewart
Note: Most pie dough recipes, like the one I've linked to below, make enough for 2 rounds of dough. This galette only requires one round, so freeze the other half for a rainy day. Your future self will thank you! To make the plum galette as I've pictured above you'll need 5½ plums in total.
Ingredients
Pie dough, single crust (I used Stella Park's old fashioned flaky pie dough, which requires no fancy gadgets, but my recent go-to is this foolproof all butter pie crust, which requires a food processor)
5-6 medium-sized plums, sliced in half, pitted, and sliced ¼" thick (keep the slices together; see pics above)
¼ cup toasted almonds; sliced almonds works too in a pinch (or replace with just under ¼ cup almond meal) Note: for allergies this can easily be omitted.
3 TBSP granulated sugar
2 TBSP flour
1 to 2 TBSP butter, cubed small
2 TBSP turbinado sugar (aka, sugar in the raw)
milk or heavy cream, for brushing
Directions
- Roll out pie dough on a well-floured surface until you've formed a 12" to 13" circle (~⅛" to ¼" in thickness). Transfer to a parchment-lined baking sheet (or silpat-lined one). Cover loosely with plastic wrap and place in the fridge to firm up slightly while you prep the rest of the ingredients.
- In a food processor, add almonds, granulated sugar, and flour; pulse until ground to a coarse meal. Set aside.
- Remove dough from fridge. Sprinkle almond mixture over the dough, leaving a 2" border around the edge.
- Transfer plums to the dough, cut side down; press lightly to fan out. Leave a 2" border around the edge. You can lay the halves haphazardly for a truly rustic design, or create a symmetrical pattern as I did (yea scientist brain!). To replicate my pattern above you'll need 9 plum halves. First, place 1 plum half, fanned out, directly in the center. Next, arrange 4 plum halves in a "plus sign" pattern (1 up, 1 down, 1 left, 1 right). Then, arrange the other 4 plum halves in between the existing rows. At this point you'll have a bit of empty space between the radial lines, so use the remaining 2 plum halves to fill in the empty spaces.
- Fold the edges of the dough over the fruit. Refrigerate at least 1 hour, or until dough is no longer soft.
- Preheat the oven to 350 degrees (after the galette has been chilling for ~45 minutes).
- Remove the galette from the fridge. Brush the crust with cream and sprinkle with turbinado sugar. I used ~1½ TBSP for the crust; the remainder of the sugar I just sprinkled on top of the fruit. (Feel free to sprinkle with a bit more sugar if you'd like, but I like the natural fruit flavor to shine.) Dot the top of the galette with the cubed butter.
- Bake until crust is golden and underside is cooked through, about 70 to 80 minutes.
- Remove from oven and allow to cool. Serve warm or room temperature.
Comments
Post a Comment