Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes

back to baking...

8/30/2015

0 Comments

 
Picture

     Making the most of end-of-summer stone fruit.  I just made my first plum dessert of the season... two Rustic Plum Galettes that were served with scoops of freshly-made ice milk.  Consider baking two of these free-form tarts.  You'll want big slices (and leftovers for breakfast!).

Picture
Picture
... adapted from Bon Appetit | June 2001

CRUST
• 1 1/4 cups unbleached all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into 1/2-inch pieces
• 3 tablespoons (approximately) ice water
FILLING
• 1 1/2 pounds plums, halved, pitted, and each half cut into 6 wedges
• 5 tablespoons granulated sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1 tablespoon flour
• 2 tablespoons unsalted butter, melted
• 1 egg, beaten to blend (for glaze
• Turbinado sugar for sprinkling

FOR THE CRUST...
1.  Blend flour, sugar, and salt in processor. Add butter and pulse until mixture resembles coarse meal. Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate at least 1 hour.

FOR THE FILLING...
1.  Preheat oven to 400˚F. 
2.  Toss plums, 4 tablespoons sugar, ginger and cinnamon in bowl. Roll out dough on floured surface to 12 1/2-inch round. Transfer to rimmed baking sheet. Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl; sprinkle over dough, leaving 2-inch plain border.
3.  Scoop the plums on top of the pastry round, leaving a 2-inch plain border; drizzle with melted butter.  Gently fold dough border in toward center, pleating the dough as you go.  Brush border and underneath the pleats with the egg glaze.  Sprinkle (generously, if you like) with turbinado sugar. 
4.  Place galette on the middle rack of oven and bake until plums are tender and crust is golden, about 45 minutes.

Makes 1 galette that serves 5-6



TAKE a LOOK:




0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes