Plum Galette

Plum Galette

Yield: 8 Servings
Cook/Prep Time: 2 hours

How To Make

Yield: 8 Servings
Cook/Prep Time: 2 hours

Ingredients

Pate Brisee

  • 1 ½ cups all-purpose flour
  • 1 ½ sticks cold unsalted butter, cut into ½ inch pieces
  • ¼ teaspoon salt
  • ⅓ cup ice water

Filling

  • ¼ cup plus ⅓ cup sugar
  • 3 tablespoons ground almonds
  • 3 tablespoons all-purpose flour
  • 2 ½ pounds large plums - halved, pitted and cut into ½ inch wedges
  • 3 tablespoons unsalted butter, cut into small bits
  • ½ cup good-quality plum preserves, strained if chunky or seedy

Directions

Pate Brisee

  1. 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.
  2. Remove the dough from the processor and gather it into a ball. On a lightly floured surface, roll out the dough into a 16-by-18-inch ⅛ inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet. Chill the dough until firm, about 20 minutes. Preheat the oven to 400°.

Filling

  1. In a small bowl, combine ¼ 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 teaspoon of the remaining ⅓ cup sugar over the fruit. Fold the edge of the dough up 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 teaspoon of sugar.
  2. Bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft and the crust is richly browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet. Evenly brush the preserves over the hot fruit; brush some up onto the crust, too, if desired. Let the galette cool to room temperature before serving.

Recipe Notes

Source: foodandwine.com

Can substitute apricot preserves for plum if desired

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